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Daniel Azarkman
Hospitality Entrepreneur/Consultant/Scholar
Professional Background
Daniel Azarkman is a dynamic and passionate professional whose career has revolved around the food and hospitality industries. Driven by an unwavering ambition to leave every establishment he encounters in a better state than he found it, Daniel currently brings his expertise to San Francisco as the owner and operator of El Lopo. In this role, he emphasizes the importance of not just catering to consumer tastes, but also enhancing the operational capacities of the businesses he engages with. With a strong focus on bridging the gap between consumer desires and professional capabilities, Daniel has established himself as a key player in the local hospitality scene.
Since 2007, Daniel has honed his skills in empowering food businesses by streamlining operations, training staff, and refining product offerings. His approach has always been rooted in a customer-centric philosophy, affirming his belief that successful businesses must do the heavy lifting to meet customer expectations. Through various positions, from cooking and serving to management, he has cultivated a comprehensive understanding of the industry. Daniel's pragmatic experience allows him to relate to owners and operators personally, while his proficiency in understanding customer needs—coined as "customer-ese"—enables him to contribute effectively to improving service delivery.
Education and Achievements
Daniel Azarkman’s academic journey is marked by a collection of impressive credentials in food studies and culinary management. He is currently a Master of Arts candidate in Food Studies at the University of the Pacific, where he expands his knowledge of food culture and its impact on society.
Before pursuing his master’s degree, Daniel earned a Bachelor's Degree in Restaurant, Culinary, and Catering Management from The Art Institute of California-San Francisco, achieving an exceptional GPA of 3.9. Additionally, he holds a Bachelor's Degree in Multi/Interdisciplinary Studies from the esteemed University of California, Berkeley, where he excelled academically with a GPA of 3.7. Notably, his educational accolades began early on, as he graduated high school as Salutatorian from Highland Hall Waldorf School, achieving an outstanding GPA of 4.3.
The combination of Daniel’s formal education and his real-world experience in the food service industry has equipped him with a robust skill set that he applies in his current role and past positions across different organizations.
Career Highlights
Throughout his professional journey, Daniel has cultivated a diverse portfolio of experiences in the food service sector. His notable roles demonstrate his versatility and commitment to excellence in hospitality management:
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Business Owner at El Lopo: As the founder of El Lopo, Daniel is at the forefront of delivering quality food and a memorable dining experience for the Bay Area community. His leadership is focused on creating an environment where both customers and employees feel valued.
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Instrucktional Operations Manager at The Whole Cart: In this role, Daniel played a significant part in improving operational workflows and enriching the overall customer experience based on the principles of efficiency and quality service.
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Quality Assurance Manager at Off the Grid Services, LLC: Daniel ensured that the food quality and service standards were consistently met, solidifying his reputation for attention to detail and commitment to excellence.
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Various Managerial Roles at Off the Grid Services, LLC: Over his tenure, he climbed the ranks through various positions, including Staffing Manager, Vendor Manager, and Market Manager. In each capacity, he influenced business operations and enhanced team performance.
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Management Intern at Contigo Restaurant: An early role that provided a foundation in restaurant management, solidifying his interest in the culinary world.
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Publications and Consulting: Additionally, Daniel has served as an editor for the book "Delicious El Salvador" and worked as a Foodservice Consultant and Trainer at Jimmy’s Cafe, showcasing his writing and consulting skills.
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Culinary Positions: His hands-on experience includes working as a Stagiaire and Prep Cook at Nopa and as Kitchen Manager at Chalk It Up, where he developed his cooking and kitchen management expertise.
Daniel also interned at tablehopper, where he gained insights into food and wine journalism, further complementing his diverse skill set.
Conclusion
Daniel Azarkman exemplifies the ideals of a resourceful and adaptive leader in the food service industry. With a strong educational background, relevant experience, and an unwavering commitment to improving business operations and customer experiences, he is well-positioned to continue making a significant impact in the culinary landscape of San Francisco. His journey as a business owner, manager, and consultant highlights his dedication to empowering organizations and enriching the culinary community. In a world where consumer expectations are ever-evolving, Daniel remains focused on creating innovative solutions that bridge the gap between consumer satisfaction and operational success.