Daniel Hevia
About Daniel Hevia
Daniel Hevia is an Executive Production Chef with extensive experience in kitchen management and staff training. He has held leadership roles in several restaurant chains, including Applebee's, Boston Market, and Smashburger, and has a strong educational background in culinary arts.
Work at REEF
Daniel Hevia has served as the Executive Production Chef at REEF since 2021. He operates out of Tampa, Florida, where he oversees kitchen operations and production. His role involves managing staff and ensuring that culinary standards are met. Hevia's experience in this position builds on his extensive background in the restaurant industry, allowing him to implement efficient processes and enhance food quality.
Previous Experience in the Restaurant Industry
Before joining REEF, Daniel Hevia held several significant positions in the restaurant sector. He worked as a Kitchen Manager at Applebee's Neighborhood Grill + Bar from 2017 to 2020 in Wesley Chapel, Florida. Following that, he was the Kitchen Manager at Trips Diner for 11 months in 2020-2021. His earlier roles include General Manager at Boston Market from 2014 to 2017 and General Manager at Smashburger from 2012 to 2014. These positions contributed to his comprehensive understanding of kitchen management and operations.
Culinary Education and Training
Daniel Hevia has a solid educational foundation in culinary arts. He graduated from Miami Lakes Educational Center with a High School Diploma, where he studied Cooking and Related Culinary Arts from 2002 to 2006. He furthered his education at Johnson & Wales University-Florida, earning an Associate of Science in Culinary Arts and Related Services from 2006 to 2008. This formal training has been instrumental in shaping his culinary skills and management capabilities.
Background in Kitchen Operations
Hevia has extensive experience in managing kitchen operations and staff training, which has been a key aspect of his career. His journey in the culinary field began as a Line Cook at The Oceanaire Seafood Room in 2008. He later worked as a Lead Line Cook at Shula's America's Steak House from 2005 to 2008 and as a Service Manager at Chipotle Mexican Grill from 2008 to 2009. This diverse background has equipped him with the skills necessary to lead kitchen teams effectively.
Career Progression in Culinary Leadership
Daniel Hevia's career trajectory reflects a series of progressive leadership roles within well-known restaurant chains. His ability to adapt and excel in various culinary environments is evident through his various positions, from kitchen management to executive roles. This progression highlights his commitment to professional growth and his dedication to the culinary arts.