Corporate Chef

• Aug 2021 - Present

Executive Chef

• Jan 2019 - Oct 2021

Executive Chef

• Nov 2017 - Oct 2021

Executive Chef

• Jan 2016 - Oct 2021

The Ritz-Carlton, Georgetown is a boutique luxury property, pushing to achieve Reserve status. Currently I control all culinary operations, and maintain a well-balanced staff, overseeing Banquets, In-room-dining, restaurant, and lobby lounge. Although this is a smaller hotel of 86 rooms, it is not without its challenges. On the contrary, it is one of the more difficult properties I have worked in, but I am always up for the challenge!

Chef de Fine Dining

• 2013 - Oct 2021

Creating Menus for 2 AAA awarded 5 diamond restaurants, Fantino and The Club Grill. Organizing 12 cooks, 2 supervisors, and a sous chef in day to day activities, such as menu development, ordering, inventorying, scheduling, and quality improvement, while maintaining the standards of a AAA five diamond awarded restaurant.

Fine dining Chef de Cuisine

• Jan 2013 - Jan 2016

Chef de fine dining. I have two fabulous restaurants, both of which are recipiants of the prestigious AAA 5 diamond awards. Here we enjoy pushing the limits of culinary expertise, and innovation. Currently, I am developing two world-class menus in the Club Grill, and Fantino restaurants. Each evolved around an eclectic mix of fabulous local products, and exotic specialties from around the world. Chef de fine dining. I have two fabulous restaurants, both of which are recipiants of the prestigious AAA 5 diamond awards. Here we enjoy pushing the limits of culinary expertise, and innovation. Currently, I am developing two world-class menus in the Club Grill, and Fantino restaurants. Each evolved around an eclectic mix of fabulous local products, and exotic specialties from around the world.

Sous Chef

• Nov 2011 - Jan 2013

Salaried Manager of our Main Restaurant the Swan Terrace. Ordering, Inventorying, Menu Development, Employee relations, Employee Training, Costing/Financial development, Marketing/promotional development. Salaried Manager of our Main Restaurant the Swan Terrace. Ordering, Inventorying, Menu Development, Employee relations, Employee Training, Costing/Financial development, Marketing/promotional development.

Chef de Partie

• 2009 - 2012

Menu development, inventory, scheduling, ordering, employee affairs, and innovation.

Sous Chef

• 2007 - 2012

Report directly to the Executive Chef, Scott Simpson, and fulfill all duties necessary. Scheduling, ordering, organizing, inventorying, cost monitoring, promotions, special events and day to day operations. In charge of the Swan Terrace Restaurant, but also room service, banquets, and many times purchasing.

Chef De Partie

• Dec 2009 - Nov 2011

Managing the kitchen, ordering, inventorying, and interpersonal relations, while managing 6 cooks.

Chef de Parti

• 2009 - 2011