Executive Sous Chef Spotlight: Giovani Carreon

In this month's staff spotlight, we feature Giovani Carreon, our talented Executive Sous Chef at Cypress Social. Chef Giovani has been an integral part of our team since the beginning, and we're thrilled to share his story with you.

How long have you been with Cypress Social, and why do you love working here?
I've been with Cypress Social since the very beginning when we opened in August of 2020, so it'll be four years this year. I joined as a lead line cook and have worked up to Executive Sous Chef. Two things I love about working at Cypress are serving our guests delicious, high-quality food and the positive, team-oriented work environment. The entire staff feels like a family.

Where did you work before?
Before joining Cypress Social, I gained valuable experience working at several other restaurants in the area, including Copeland's and Bravo Cucina Italiana. 

What's the most challenging part of your job?
The most challenging part of my job is finding the right employees to join our team. The COVID-19 pandemic impacted the culinary industry, and attracting and retaining top talent has been difficult. However, I'm committed to building a solid team that shares our dedication to excellent service and quality food.

How did your career start?
I started my career as a dishwasher. I was given the opportunity to cook on the line, and I immediately fell in love with the fast-paced environment and the creativity involved in preparing delicious dishes. From then on, I knew I wanted to pursue a career in the culinary arts, and I haven't looked back since.

What's your favorite dish to cook?
I enjoy making pasta dishes. One of my proudest creations is our Cajun shrimp pasta special, which we offer every Tuesday. I helped create it, and it's always a hit with our guests.

Who's a chef you look up to the most in the community?
Executive Chef Aaron Fowler at Cypress Social

Where do you see yourself in 5-10 years?
In the next 5-10 years, I plan to continue growing as a chef and taking on more leadership roles. My ultimate goal is to one day become an Executive Chef, leading my own kitchen and creating exceptional dining experiences for guests.