General Manager

• Oct 2022 - Present

Bar Manager

• Sep 2019 - Jan 2023

Bar Manager

• Jul 2018 - Jan 2023

3 star Michelin restaurant from Chef Christopher Kostow and Restaurant Director Nathaniel Dorn. American cuisine taking into account the bounty of the Napa Valley.

Tournant/line cook

• Oct 2015 - Apr 2018

Working in the campus restaurants as line cook/Tournant. Recipe testing for the restaurant, meat butchery, cooking on the line, making fresh pasta, torchons, baking.

Tutor

• Apr 2016 - Apr 2017

Tutor in various academic classes and culinary classes at the Culinary Institute of America at Hyde Park, New York.

Line cook

• Jul 2017 - Feb 2018

An Italian restaurant with a farm to table mentality producing fresh pastas and wood fired pizzas. Currently line cook on the pasta station. An Italian restaurant with a farm to table mentality producing fresh pastas and wood fired pizzas. Currently line cook on the pasta station.

Line Cook

• Jun 2017 - Jul 2017

http://www.birchrestaurant.com http://www.birchrestaurant.com

Extern at The Georgian Room

• Aug 2016 - Sep 2016

"Rated the only Forbes Five-Star restaurant in Georgia, The Georgian Room is an exceptional dining experience. The stately fireplace with a carved stone mantel, gold and crystal chandeliers, and impeccable tableside service conspire together to create a magical dinner setting. And the cuisine does the atmosphere one better featuring ingredients that are sourced locally and globally with individual growers, fishermen, and farmers to create a “new southern” cuisine. The Georgian Room's indulgent fare is served on hand-painted china, silver flatware, and European linens, and is complemented by a world-class wine list. Guests with adventurous palates can sample an exquisite Chef's Tasting Menu, or reserve the Chef's Table Experience and dine right in the kitchen." (http://www.seaisland.com/dining/the-cloister/five-star-dining) Show less

Extern

• Jun 2016 - Sep 2016

"Sip and savor at Sea Island’s French brasserie-inspired River Bar. Experience a bar menu that showcases small-batch American spirits, delicate French liqueurs, and an extensive collection of old and new world wines. With panoramic views of the Black Banks River, the River Bar offers the perfect background for relaxation and something to satisfy the most casual or sophisticated of palates." (http://www.seaisland.com/dining/the-cloister/river-bar)

Line cool

• Sep 2014 - Jun 2015

Assistant to Executive Chef working directly with him and the Sous Chefs, helping with back of house. Also working with outside catering services with event setup, running and breakdown of large events (400-2000 people) held at Cannon Dial Elm Club. Responsibilities: prep cook, line cook, pastries, menu changes, organizing events and setup/running/breakdown. Assistant to Executive Chef working directly with him and the Sous Chefs, helping with back of house. Also working with outside catering services with event setup, running and breakdown of large events (400-2000 people) held at Cannon Dial Elm Club. Responsibilities: prep cook, line cook, pastries, menu changes, organizing events and setup/running/breakdown.