An accomplished executive chef with more than 15 years of experience in cooking and kitchen management, Humphrey Lansiquot most recently worked as the executive chef at McCormick & Schmick’s in Sacramento, California. In this capacity, he oversaw all food preparation activity at the restaurant and produced high-quality food items in a time-sensitive environment. In addition to maintaining excellent sanitation procedures and ensuring worker safety at all times, Humphrey Lansiquot successfully managed the kitchen’s labor and food budgets.
Before taking up responsibilities at McCormick & Schmick’s, Lansiquot spent the better part of three years as a chef and partner of a mobile food truck and catering company in California. As a member of the mobile food preparation team, he delivered consistent recipe portioning, supervised the kitchen staff, and ensured a clean and sanitary work environment. During the early years of his career, Humphrey Lansiquot worked as a sous-chef with Carnival Cruise Lines and the Beverly Garland Hotel.