• Supervised a staff of more than fifty employees in the kitchen, restaurant and snack bar.
• Implemented cost and quality control systems.
• Designed ever evolving menus for all areas and functions of the Club.
• Directed all food and beverage activities for more than 40,000 spectators of the WTA Tennis Tournament in 1999, 2000, 2001 and 2002.
• Catered the Manhattan Beach Education Foundation annual Wine Auction for more than 1,200 guests, raising hundreds of thousands of dollars annually.
• Catered numerous celebrity and political fundraisers.

• Assumed the role of first female executive chef in the country of Indonesia.
• Demonstrated leadership skills in a delicate multicultural setting.

Yoyo Bistro (French/Japanese), Myako Hotel, San Francisco, CA, 5/96 - 6/97

Restaurant Chef

Campton Place (French/Californian), San Francisco, CA, 11/95 - 4/96

Line Cook

2223 Market Restaurant (Californian), San Francisco, CA, 10/94 - 11/95

Executive Sous Chef

Park Grill (Californian), Park Hyatt hotel, San Francisco, CA, 9/93 - 10/94

Line Cook III

Stars Restaurant (Californian), San Francisco, CA, 5/90 - 8/93

Line Cook


Gypsy Cafe (French), San Francisco, CA, 5/88 - 4/90

Line Cook

"Chefs To Watch" Esquire Magazine 07

Jonathan Gold’s 99 Essential L.A. Restaurants: "Chef Dominique Crenn, a virtuoso in her way"

Gayot 2007: 15/20

"Great Chefs of Los Angeles 99" from the National Kidney Foundation

"Chef 2000" from the American Culinary Institute

Academy of International Commerce, Paris, France 1988
B.A. in Commercial Marketing and Development

Cours Charlemagne, Paris, France 1985
Baccalaureate in Economics