I’m Clifton Gill—an Executive Chef with 11 years of culinary and leadership experience building restaurants and institutional kitchens from the ground up. I connect scratch cooking on the plate with the costing spreadsheets, bilingual station standards, purchasing par guides, and team training that keep daily service running smoothly.
Based in Burlington, Massachusetts and open to relocation anywhere for full-time Executive Chef, Culinary Director, Restaurant Management, or Multi-Unit Operations roles.
EMAIL: clifton@chefcliftongill.com
Good kitchens run on clear standards and solid preparation. Alongside dishes from my menus, I’ve included the day-to-day tools I built to run those kitchens—from recipe costing and sales-mix sheets to bilingual English/Spanish station guides, prep schedules, order guides, and local press coverage.
House-ground burger blends, fresh-baked brioche racks, Ora King salmon, charred octopus over squid ink risotto, raw bars, and grazing tables.
Full 14-column Pizza Sales Mix spreadsheet (Plow Horses, Challenges & Dogs), case-to-gram unit cost tables, recipe costing sheets, order guides, and prep lists.
English/Spanish visual station guides, gram-scaled dough recipe bible, LABBB vocational kitchen training, and leading brigades of up to 14.
Coverage in The Boston Globe and Lexington Observer, Seventy-Six special-event campaigns in Holland, MI, custom menu design, and retention promos.
My cooking spans upscale composed dinner plates, scratch bistro comfort food, artisanal bread and pastry, wild game and coastal seafood, and high-volume catering—built around seasonal sourcing, house stocks and sauces, and disciplined line execution.
• Composed Fine-Dining Plates (Seventy-Six & Public)
• Scratch Bistro, Bakery & Pasta (Omar’s Bistro)
• Wild Game & Specialty Catch
• Raw Bars, Carving & Catering (East Meets West)
From opening the kitchen at Seventy-Six (250–320 nightly covers) to private dining and chef specials, my composed plates focus on temperature contrast, skin and scale rendering (such as crispy-scaled “hedgehog style” Mahi), and subverting expectations—whether through striking natural color (deep purple Okinawa sweet potato purée, jet-black miso against white cauliflower purée, squid-ink risotto, and crimson beet-dyed ravioli) or by taking backyard comfort food like Texas BBQ, cornbread, braised greens, and house pickles and plating them with fine-dining precision, proving that anything can be plated fancy.
Crisp-skinned seared salmon over creamy risotto with dark reduction and towering shoestring potato garnish.
Shiso pesto, squid ink risotto, shaved radish, and ginger-carrot purée.
Delicate Dover sole roulades stuffed with crab and finished with pan glaze and fried sage.
Caramelized black cod over silky cauliflower purée with black miso glaze, broccolini, and pickled shishitos.
Hot-oil basted Mahi with standing crispy scales (“hedgehog style”) over seasoned rice and dark reduction.
Pearl couscous, smoked pea purée, shaved zucchini ribbons, roasted almonds, coriander oil, and pea shoots.
Pan-seared U8 scallops in bacon broth over Tuscan cranberry beans and lacinato kale with almond polonaise.
Okinawa sweet potato purée, confit cherry tomato, compressed honeydew, and micro cilantro.
Scratch crimson beet-dyed pasta filled with goat cheese, topped with crispy haystack onions and bull’s blood microgreens.
Glazed Texas BBQ quail, cornbread triangles, braised greens, and house pickles plated with fine-dining precision.
At Omar’s Bistro, the DM Burger brought house-ground beef (a blend of brisket, short rib, and sirloin), house cheese sauce, fried onions, and garlic aioli onto fresh-baked brioche. Storm Crow paired buttermilk-brined crispy chicken with scratch buffalo sauce, ranch aioli, and house pickles.
Three Cheese Mac emulsified smoked Gouda, Swiss, and sharp cheddar with sodium citrate for a silky, unbroken texture, finished with brown-butter breadcrumbs toasted from day-old house brioche—turning potential bakery waste into a signature textural topping.
Ground in-house, served on house-baked brioche with hand-cut parmesan fries.
Buttermilk-brined chicken breast with house buffalo glaze, ranch aioli, and pickles.
Real Swiss, cheddar, and smoked Gouda emulsified smooth and topped with toasted brioche crumbs.
Burgers, crispy chicken, grilled sandwiches, hand-cut fries, eggrolls, mac and cheese, and bowls presented over the custom comic-book menus.
Deck-oven crust topped with shredded brisket, roasted garlic, green chiles, diced avocado, crispy tortilla strips, house marinara, and mozzarella.
Across off-site catering, institutional events, and restaurant buyouts, event food has to hold its temperature, texture, and visual appeal across dozens or hundreds of guests. From chilled oyster and shrimp raw bars to pastry-wrapped grazing centerpieces and passed hot and cold canapés, every platter is built for clean guest flow and consistent portioning.
Shucked oysters and chilled shellfish over crushed ice with fresh lemon and mignonette.
Baked lattice pastry centerpiece flanked by artisanal cheeses, cured meats, berries, and crudités.
Complete guest-facing spread balancing tiered platters, vibrant color blocks, and service ergonomics.
Minimal-filler lump crab cakes seared to uniform golden crusts for banquet and reception service.
Puffed, golden pâte à choux pastries baked across batch sheets for reception service.
Gluten-free cold canapés piped and garnished in uniform rows for passed tray service.
Beyond everyday restaurant staples, I love building specials around wild game, underutilized fish species, and unconventional pairings—from pistachio-crusted elk chops, scratch antelope mezzalune with pomme dauphine, bourbon-braised antelope, and slow-braised wild boar shanks to whole grilled langoustines, crispy soft-shell crab & Cajun waffles, whole roasted branzini, Udon-wrapped butter-poached monkfish, crusted Atlantic wolffish, hard-cider razor clams, Mako shark ramen, and Lake Michigan signal crayfish.
Seared medium-rare elk chop in a toasted pistachio crust over risotto with blackberry-port reduction.
Scratch antelope mezzalune, whipped goat cheese mousse, crispy pomme dauphine, sundried tomato–sage reduction, and bull’s blood greens.
Braised antelope with pickled cranberries, pommes purée, char-grilled peach, and whiskey caramel.
Confit fingerlings, brandied apples, grilled king trumpet mushrooms, and pomegranate-bourbon glaze.
Crispy whole soft-shell crab stacked over savory Cajun waffles with smoked maple, fried egg, and pickled onions.
Whole roasted branzini over crispy potatoes with charred citrus, citronette, and sherry-orange jus.
Monkfish wrapped in Udon noodles and butter-poached over clear tomato-bacon consommé.
Trio of whole grilled langoustines over wheat berries with ambercup squash purée and ruby pomegranate coulis.
Herb-crusted Atlantic wolffish over silky velouté with a vibrant beet swirl and roasted maitake.
Steamed razor clams with port-poached Michigan apples in clear Rhode Island–style chowder broth.
All 209 photographs from Seventy-Six, Public, Omar’s Bistro, East Meets West Catering, and private dining—spanning composed plates, scratch bistro specials, bakery and pastry work, and high-volume event service.
A great menu fails if the kitchen cannot prep, cost, store, and execute it profitably. My operations work connects the guest offer directly to case-to-gram ingredient costing, sales-mix engineering (Plow Horses, Challenges & Dogs), walk-in par order guides, 7-day prep matrices, health-code compliance, and adapting kitchen data to AI—turning static costing spreadsheets into live, interactive recipe and cycle-menu simulators.
• 14-Column Sales-Mix & Margin Engineering
• Case-to-Gram Master Ingredient Costing
• Walk-In Par Guides & 7-Day Prep Matrices
• AI-Adapted Interactive Cost Simulators
Rather than guessing which menu items work, I entered actual recipe food costs and sales quantities into our menu-engineering model (Sales_Mix_Form_v6.xlsx). Below is the complete, uncropped Pizza Sales Mix spreadsheet showing every column from Quantity Sold and Popularity % through Item Cost, Item Margin, Total Revenue, and the automated Menu Category classification:
• Plow Horses (High Popularity · Lower Unit Margin): 16" Cheese (51.9% of pizza volume, 23.7% food cost, $11.45 margin) and 10" Cheese (27.9% share, 25.8% food cost, $8.91 margin) drove core volume.
• Challenges / Puzzles (High Margin · Lower Popularity): Special Pizza ($14.60 item margin, Rank #1) and Manakish ($11.59 item margin, Rank #2) delivered the highest dollar contribution per unit and were prime targets for server/counter suggestive selling.
• Dog (Low Popularity · Lower Margin): Lahmacun (4.8% share, $10.72 margin) was flagged for re-engineering or rotation.
Shows Clifton's actual cost and sales inputs across all 14 columns. Note: Item margin here is selling price less food cost before labor and overhead; template structure by David Buchanan.
Pairs plate cost inputs ($2.34–$5.05) with $12.00–$17.00 menu pricing across the bistro line.
Supporting archival worksheet tracking pack sizes, case costs, and inventory counting units.
Case pricing only becomes useful in a recipe when it is connected to the units the kitchen actually measures. This ingredient sheet records purchasing and smaller-unit costs alongside storage categories—converting cooler dairy, meat, and produce invoices from $/Case → $/LB → $/Oz → $/Gram and feeding those exact unit costs into sub-recipe and finished-dish costing templates.
Calculates exact gram/mL ingredient costs ($15.02 liquid egg, $8.22 heavy cream, $1.34 vanilla bean, $0.55 sugar = $25.14 batch).
Pulls the costed Crème Brûlée Batter ($0.0063/g) and day-old house brioche into the Bread Pudding Base worksheet.
In high-volume campus and camp dining (CMP_DINE&_Camp_Summer2022_3.14.22_Final.xlsx), menu engineering scales from single plates to multi-week station take rates. By weighting every station’s 5-week average portion cost against actual guest take rates across Breakfast (100 guests), Lunch (250 guests), and Dinner (250 guests), this model brought daily food cost to $1.01 per meal against a $1.23 target cap ($607.30 actual daily spend vs. $735.15 target budget).
Combines station-by-station 5-week average portion costs with projected guest take rates to hold 600 daily meals at $607.30 total daily cost ($1.01/meal vs. $1.23 target).
Links every daily station item to its recipe ID, exact serving portion, unit cost, and dietary classification (MF, V, VG, PLT).
Tracks recipe cost, standard portion size, and 13 major allergen columns across 365 plant-forward dishes.
For years I built linked Excel costing workbooks by hand—converting invoices from case to gram, costing 70+ bistro recipes, and modeling 5-week camp cycle menus across 600 daily meals. Today, I adapt those same kitchen systems to AI: using AI workflows to audit historical workbooks, surface data gaps, and transform static spreadsheets into interactive costing and price-sensitivity simulators that owners, chefs, and managers can explore in real time.
Figures come directly from Inventory Recipe Cost.xlsm (70 recipes, 376 ingredient rows). Totals reflect each recipe’s entered batch size.
Models how a uniform market price shift (−20% to +50%) affects the selected recipe total.
At recorded workbook ingredient prices.
Sage green = below target cap. Scarlet = above target cap. Category take rates can total more than 100% because campers visit multiple stations.
Apply the selected meal’s modeled food cost to any headcount from 25 to 1,000 guests.
Across restaurant openings and institutional accounts, I build the operational backbone that keeps ordering, daily prep, and health-department compliance predictable across every shift:
| Operational Layer | Documentation & Standard | Working Document | Operational Outcome |
|---|---|---|---|
| L1 · Purchasing & Storage | Walk-in storage hierarchy mapped to vendor SKUs (PFG, Ipswich, Baldour), pack sizes, and Mon/Wed/Fri delivery windows | Summer 2024 Order Guide |
Eliminates missed truck orders, duplicate SKUs, and walk-in clutter |
| L2 · Prep Cadence | 7-day Monday–Sunday station prep schedule distinguishing daily high-turn items (fries, romaine, hummus) from scheduled batch prep | Weekly Station Prep List |
Aligns prep labor hours with daily volume and prevents 86'd core items |
| L3 · Policy & Compliance | Pre-opening Board of Health, OSHA, Ecolab MSDS, Allergen Awareness, and anti-choking signage verification | Required Signage V1 (09/07/2022) |
Audit-ready BOH & FOH compliance from day one (100% Sodexo audit score) |
Organizes the walk-in by zone (Dairy, Proteins, Sauces) with exact vendor codes and Mon/Wed/Fri ordering columns.
Structures daily vs. Sun/Mon/Tue batch prep across sauces, doughs, proteins, and produce.
Tracks mandatory health permits, Ecolab MSDS sheets, OSHA posters, and allergen notices prior to opening inspection.
Rather than buying processed American cheese or commercial condiments, our bistro staples were engineered from scratch in recipebible3.docx—emulsifying real aged Cheddar (1100g), Smoked Gouda (1100g), and Swiss (840g) with Sodium Citrate (112g) into a sliceable Three Cheese Blend loaf, simmering toasted-spice House Ketchup, and scaling Pizza Dough and Brioche to the gram. Together with my September 7, 2022 pre-opening memo (MenuPreV1.docx) and 70-sheet costing workbook (finanaces.xlsx), every base recipe was designed for multi-dish cross-utilization and zero-waste second life:
recipebible3.docx)Sodium-citrate cheese emulsion (Cheddar, Smoked Gouda, Swiss) for the DM Burger and toasted-spice scratch ketchup.
recipebible3.docx)Gram-scaled formulas for deck-oven pizza dough and house-baked burger/sandwich brioche.
| Scratch Base Component | Batch & Unit Cost (finanaces.xlsx) |
Primary Menu Applications | Second-Life / Derivative Crossover |
|---|---|---|---|
| Three Cheese Blend Loaf | $24.21 batch · $0.337/ozCheddar, Smoked Gouda, Swiss, Sodium Citrate |
Sliced off the loaf for The DM Burger (2 oz = $0.67), Omar’s Favorite (1 oz = $0.34), Brisket Grilled Cheese (3 oz = $1.01), and Kids Grilled Cheese (2 oz = $0.67) |
Melted directly into Three Cheese Mac Attack (4 oz = $1.35), Double-Goo Mac & Cheese (3 oz = $1.01), and Buffalo Chicken Dip Base (113g = $1.35) |
| Master Brioche Dough | $10.47 batch · $0.092/ozDay-old trim: $0.0033/g |
4–5 oz Burger Buns & Rolls: The DM ($0.37), Storm Crow ($0.37), Omar’s Favorite ($0.37), Please Don’t Bahn Mi ($0.46)3 oz Sliced Pullman Loaves: Goat-A-Cado ( $0.28), Brisket Grilled Cheese ($0.28), Kids Grilled Cheese ($0.28) |
Zero-Waste Second Life: Toasted & ground day-old brioche makes Brown Butter & Parm Topping (280g = $0.91) for Mac Attack; cubed leftover brioche makes Butterscotch Bread Pudding ($0.77 portion cost → $4.00 price, 80.8% margin) |
| Garlic Aioli & House Ketchup | Aioli: $6.99 · $0.0057/gKetchup: $15.43 · $0.0039/g |
Garlic Aioli on The DM Burger; House Ketchup served with Potato Fries & Crispy Chicken | Garlic Aioli emulsifies into Ranch Dressing, Chipotle Ranch, Ranch Aioli, Green Chile Aioli, Lemon-Herb Aioli, Sriracha Aioli & Cilantro-Lime Aioli; House Ketchup builds House BBQ Sauce (272g) & Buffalo Sauce (136g) |
| Brisket Trim, Pickle Brine & Dredge | Burger Mix: $0.420/ozBraised Brisket: $0.741/oz |
Brisket & short-rib trim ground with sirloin for Burger Mix; whole Braised Brisket used in Brisket Grilled Cheese (3 oz), Please Don’t Bahn Mi (4 oz), and Mac/Pizza add-ons |
Leftover House B&B Pickle Juice (225g) + buttermilk brines the fried chicken; one 16-spice Chicken & Haystack Onion Breading coats both Storm Crow chicken and The DM’s haystack onions |
Establishes the small-kitchen crossover model and invites owner tasting feedback prior to launch.
Ergonomic cold-well arrangement with clear allergen and utensil separation.
Translates written pan diagrams into clean, repeatable daily service wells.
I wrote both the In-House Catering Menu and Off-Site Catering Menu to protect kitchen capacity and margin: establishing guest minimums, a 72-hour advance-notice policy, dedicated event staffing rates, rental coordination, and an explicit 18% management fee for events of 50+ guests.
Structured buffet and platter tiers with 72-hour advance notice to protect daily prep.
Defines the 18% management fee for 50+ guest events and the administrative/setup scope it covers.
Sets clear expectations for site walkthroughs, staffing hours, transport, and equipment rentals.
Opening and running modern kitchens means owning the technology stack alongside the stove. At Omar’s Bistro and Vickie Lee’s / DoorDash, I built and administered the item trees, price points, paid modifiers, and Star Micronics ticket routing across Square POS, TryOtter, DoorDash, UberEats, Grubhub, BentoBox, and PeachWorks—while setting up Ecolab Food Safety Specialties rotation labeling, HACCP packaged-food logs, and custom retail/collaborative allergen labels.
Direct export from items-2022-10-28-2022-12-01.csv showing programmed category taxonomy, upcharge modifiers (BBQ Beef Brisket, Add Parm & Garlic Oil, Add Feta, No Goat Cheese), and For Here vs. To Go fulfillment tracking integrated with Otter, DoorDash, UberEats, and Grubhub.
Designed in Adobe Illustrator for the LABBB Educational Collaborative & Omar’s Bistro program (PRESENTS:, CONTAINS:, USE BY:) and retail house Za’Atar jars (Contains: Sesame).
Live dry-storage setup at Omar’s Bistro showing Sodium Citrate, Vital Wheat Gluten, and scoop bins (Cake Flour 9/27, Whole Wheat 9/27) with MON–SUN Ecolab rotation labels.
Enforces ≤40°F packaging temperature limits, recipe-to-label allergen matching, use-by dating, and Person-in-Charge sign-off.
Strong kitchen leadership means never setting a team up to guess. Whether leading a brigade of 14 through 320-cover dinner rushes at Seventy-Six, training LABBB vocational students at Omar’s Bistro, or managing 600-student school dining operations, I lead from the line and give staff bilingual visual standards, gram-scaled recipes, and calm, structured coaching.
• Brigades up to 14 staff (Seventy-Six)
• Bilingual English/Spanish SOPs
• LABBB Vocational Training Program
• 100% Sodexo Safety & Compliance Audit
Clear expectations. Practical demonstrations. A reference the next shift can use.
My responsibilities have included hiring and training cooks, prep staff, and dish teams, coordinating production, and setting shared quality and food-safety standards.
At Omar’s Bistro, I led kitchen training with the LABBB program. Across my kitchens, I use recipes, station layouts, and hands-on production to turn expectations into specific tasks.
The photograph and labeled diagram give staff a setup they can compare with their own station before service. English and Spanish labels make the reference usable across the team.
Pairs the physical pan arrangement with side-by-side English and Spanish ingredient labels so every shift sets the station identically.
Turning written gram formulas into consistent physical bench technique alongside the prep team.
My working recipe manual (recipebible3.docx) documents exact gram weights and modern techniques behind familiar comfort classics—from emulsifying aged Cheddar (1100g), Smoked Gouda (1100g), and Swiss (840g) with Sodium Citrate (112g) into a sliceable Three Cheese Blend loaf and simmering toasted-spice House Ketchup, to 5-stage butter incorporation for Brioche and the window-pane gluten check for Pizza Dough.
Sequenced production steps from dissolving yeast and staged butter incorporation to proofing and dividing.
Uses sodium citrate (112g) to emulsify aged Cheddar, Smoked Gouda, and Swiss, alongside scratch toasted-spice ketchup.
Clear plating standards allow the hot line to fire and dress multi-top tables with identical visual quality.
At Seventy-Six (1983 Restaurants), I helped open the kitchen from scratch and trained a brigade of 14 serving 250 to 320 covers nightly. At Omar’s Bistro, I led hands-on vocational kitchen training for students from the LABBB Collaborative (supporting young adults with developmental disabilities)—a program announced in the December 15, 2022 Boston Globe feature and delivered under my kitchen leadership.
Leading by example during prep and dinner service for 250–320 nightly covers.
Announced in The Boston Globe (Dec 15, 2022) and delivered in the kitchen under my leadership.
A chef’s marketing work starts with giving guests and press a clear story they can taste and remember. Across Seventy-Six (Holland, MI) and Omar’s Bistro (Lexington, MA), my work has connected nightly specials, live dining-room experiences, custom menu design, and return-visit promotions with earned media in The Boston Globe and the Lexington Observer.
• The Boston Globe (Dec 15, 2022)
• Lexington Observer (Dec 2, 2022)
• Seventy-Six Special Event Series
• Red-Envelope Return Campaign
• 2-Star Green Restaurant Recognition
Independent journalists at The Boston Globe (Kara Baskin, December 15, 2022) and the Lexington Observer (Sophie Culpepper, December 2, 2022) profiled the kitchen, quoting my scratch-production philosophy and highlighting the DM Cheeseburger, Three-Cheese Mac Attack, Storm Crow crispy chicken, and falafel bowl.
By Kara Baskin (Dec 15, 2022). Photo credit: Lane Turner / Globe Staff. Read article ↗
“At Omar’s Bistro, the ultimate comfort food.” Credits Chef Clifton Gill on the opening and training mission.
By Sophie Culpepper (Dec 2, 2022). Read article ↗
At Seventy-Six in downtown Holland, Michigan, our kitchen marketing focused on immediacy and chef personality: table-side Paella for Two, a one-night-only invasive Lake Michigan Signal Crayfish boil (625 views), behind-the-scenes line action whisking Lavender Honey Velouté for Chicken & Blueberry Waffles, and seasonal patio plated features. Each archived post below is framed at its crisp native resolution alongside high-resolution composed plates from the restaurant:
Connected Great Lakes ecology (“better off in your belly than in Lake Michigan”) with a high-urgency nightly special.
Showcased sensory table-side presentation to drive shared-entree orders on weekend nights.
Featured Chef Clifton on the line preparing the sauce for the Chicken & Blueberry Waffles special (606 views).
Paired guest food photography of our seared scallops with seasonal patio beverage traffic.
Used high-engagement team posts (80 reactions) to announce the next night’s Duck and Red Grouper specials in the comments.
Put station cooks front and center to build kitchen pride and customer connection.
A bistro inside a comics and gaming destination needed food and presentation that fit its setting.
I created menu artwork with named dishes, clear categories, prices, and add-ons. The comic-book identity carries through the menu while keeping ordering practical.
Single-sheet display adaptation for counter signage inside Omar’s World of Comics & Hobbies.
Engineered a physical sealed-envelope hook to drive repeat dining during February.
Awarded February 6, 2023 in recognition of sustainable kitchen and dining practices.
With 11 years of culinary and executive chef experience—spanning restaurant openings, upscale casual dining, school dining, senior living, private chef service, and catering—I build kitchens from the ground up and give teams the structure and support to succeed. Based in Burlington, Massachusetts, and open to relocation anywhere.
• 11 Years in Culinary & Kitchen Leadership
• A.A.S. Culinary Arts & Culinary Management (Secchia Institute)
• Licensed EMT (MA & NH) — composure, preparation & team care under pressure
• Available Immediately · Open to Anywhere
I’m Clifton Gill, an executive chef based in Burlington, Massachusetts, with 11 years of experience leading both kitchens and the business operations behind them. I build teams, develop scratch menus, manage resources, and put practical systems in place to keep daily work running smoothly.
At Omar’s Bistro, I built a new restaurant concept from the ground up, taking it from launch into daily operations. I handled menu development, gram-scaled recipes, food costing, hiring, labor, and vendor relationships, along with marketing, purchasing, inventory, and station standards. It gave me ownership of the whole restaurant—from the food on the plate to the financial decisions that keep the doors open.
At Seventy-Six, a new restaurant under 1983 Restaurants in Michigan, I helped lead the entire kitchen opening: designing the kitchen flow and menus, establishing purchasing and prep systems, and hiring and training a team of 14 serving 250 to 320 covers a night. Across roles at Compass Group (FLIK Independent Schools), Sodexo, and Kennedy Meadows, I have opened accounts for 600 students, earned 100% health/safety compliance scores, and reduced food and supply costs by 6%.
I stepped away from restaurants briefly to pursue emergency medical services and give back to the community. Working as an EMT broadened my perspective and strengthened the habits I value most in a kitchen: thorough preparation, clear communication, composure under pressure, and looking after the people beside you. I am now returning to full-time culinary and operations leadership while maintaining my EMT license for occasional per-diem community service.
Executive Chef experienced in kitchen openings, from-scratch menus, and teams of up to 14. Returning to full-time kitchen and operations leadership after community service in EMS, bringing a broader perspective on preparation, communication, and supporting a team.
Burlington, MA
clifton@chefcliftongill.com
Open to Relocation Anywhere
For Executive Chef roles, kitchen openings, culinary management, or operations leadership opportunities, reach me directly at clifton@chefcliftongill.com or send your details below.
Base: Burlington, Massachusetts
Relocation: Open to anywhere
Email: clifton@chefcliftongill.com
Every dish is backed by documented recipes, case-to-gram costing, and clear station standards.