Grace Zhou

Corporate Chef supporting a fast-growing technology company, leading high-volume meal service and developing globally inspired, seasonal menus for employees. • Currently lead dinner service, overseeing menu development, preparation, execution, and daily kitchen operations • Previously led lunch service, helping scale daily production from a small team meal program to approximately 100+ employees • Develop rotating menus featuring Asian, California, Mediterranean, and globally inspired cuisine, with attention to seasonality, nutrition, variety, and dietary needs • Plan and execute high-volume production while maintaining food quality, consistency, presentation, and on-time service • Coordinate and lead culinary team members through prep, production, service, and cleanup • Manage ingredient sourcing, purchasing, production planning, and inventory based on changing service needs • Create vegetarian and dietary-conscious options while maintaining the same quality and creativity as the main menu • Adapt quickly to changing headcount, operational challenges, special events, and evolving company needs

As a Chefluencer with the Building Decarbonization Coalition, I help educate and inspire communities about induction cooking, kitchen electrification, and the benefits of transitioning to all-electric kitchens. • Demonstrate induction cooking at community and industry events • Educate audiences about the practical benefits of induction and electric cooking • Share hands-on experience and a professional chef’s perspective on kitchen electrification • Engage with homeowners, culinary professionals, builders, and community members through cooking demonstrations and educational events • Advocate for more sustainable, fossil-fuel-free kitchens through food, education, and real-world cooking experiences

Founded Graceful Kitchen in England in 2012 and later brought the business to California, creating memorable food experiences through catering, cooking classes, private dining, pop-up dinners, and culinary education. • Develop menus inspired by Shanghai roots, Asian flavors, California ingredients, and global culinary influences • Create customized culinary experiences for private clients, events, and community gatherings • Teach cooking classes designed to make professional culinary techniques approachable for home cooks • Develop recipes and menus with an emphasis on flavor, balance, seasonality, and practical cooking • Manage all aspects of culinary operations, including menu development, sourcing, preparation, service, and client relationships • Build relationships with clients, collaborators, and food-industry partners • Create educational and culinary content to connect professional cooking with everyday home kitchens