Experience
2019 - Present
Divisional Chef Partner
Big Bowl (LEYE)Chicago, IL
2007 - 2019
Regional Chef
Big Bowl (LEYE)Chicago, IL
2007 - 2007
Chef Consultant
LWoods & Magic Pan Crepe StandIllinois
2000 - 2007
Regional Chef
Big BowlCO, MN, TX, DC, NC
1997 - 2000
Kitchen Manager, Team Lead Chef
Big Bowl
(Opened Cedar, Edina, Lincolnshire & Reston)Chicago, IL
(Opened Cedar, Edina, Lincolnshire & Reston)Chicago, IL
1989 - 1997
Cook
Shaw's Crab HouseChicago, IL
1986 - 1989
Busser
RJ Grunt'sChicago, IL
Education
Advice from Raul Gutierrez
Quotes about career path, skills, and teamwork from an industry leader.
I knew I wanted to be in the restaurant industry from my first job as a busboy.
I loved seeing the food coming out of the window. I said to myself, "One day I will become a chef."
In our workplace, we use Toast for our menu analytics, which is super helpful in seeing what sells and what doesn’t.
You cannot do it by yourself.
You need a great team to be successful.
Knowing everyone that works with me — their names, their family, their background — helps foster an inclusive and caring environment.
For you to move up, you need someone behind you to do your next task.
Without my team, I’m not going anywhere!
I’ve been cooking for a long time and I’m never done learning.
There is always something new to learn. But I never abandon my beliefs.
Diversity gives us a different perspective that is very helpful for the team.
Once I decided I wanted to be a chef, I told myself, "If he can do it, I should also be able to do it."
Going from a 10 employee restaurant to a 100+ employee restaurant, and seeing a chef all buttoned up in a nice chef coat and hat, was definitely my a-ha moment.
Working at Shaw’s Crab House in Chicago impacted my career.
Coming from a small restaurant was very scary, but I had to believe in myself and I told myself, "If I’m not going to make it here, I’m not going to make it anywhere." From there, things got easier.
To keep a team motivated and inspired, communicate every change, tell them what’s new, keep them involved in decision-making and let them be creative and submit ideas.
To me, balancing work and life means prioritizing quality time with family to help prevent burnout.
I find inspiration in dining out, traveling, reading books and watching TV.
In my area of work, you need to be able to lead your team, be creative and be able to transfer your creation to your team to execute properly.
When hiring, I look for a good personality and good communication skills.
I never leave for tomorrow what I can finish today, because you never know what tomorrow brings.
If you want to move up in your position, you have to develop your team and find your replacement.
Roles in Culinary
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