Experience

Cyrus Restaurant

• United States
• Food and Beverage Services
• 1 - 100 Employee

• Chef De Partie

  • Aug 2022 - Present



Quail and Condor

• Healdsburg, California, United States

• Sous Chef

  • Oct 2021 - Jun 2022

  Responsible in rotating roles for lamination, shaping and baking of viennoiserie; and production of additional bakery items such as pie dough, cookie doughs, and pastry creams. Implemented systems and increased organization of the bakery. Responsible in rotating roles for lamination, shaping and baking of viennoiserie; and production of additional bakery items such as pie dough, cookie doughs, and pastry creams. Implemented systems and increased organization of the bakery.



The French Laundry

• Yountville, California, United States

• Pastry Chef de Partie

  • Mar 2021 - Sep 2021

  Ice cream station: Responsible for production of all ice cream, brioche, semifreddo, caramels, and dragées. Portioner station: Service pastry cook, responsible for portioning cakes and plating. Ice cream station: Responsible for production of all ice cream, brioche, semifreddo, caramels, and dragées. Portioner station: Service pastry cook, responsible for portioning cakes and plating.



Viridian Bar

• United States
• Food and Beverage Services
• 1 - 100 Employee

• Executive Chef

  • Jan 2020 - Feb 2021

  Dish/menu development and writing of new recipes to finalize an opening menu. Responsible for supervising day-to-day operations of the kitchen, including ordering, production, and nightly dinner service of a full bar menu consisting of desserts and some savory items; hired and managed a team of 2, including a sous chef and a line cook. Successfully pivoted from an indoor-only establishment to offer to-go pastries, cakes, and more. Dish/menu development and writing of new recipes to finalize an opening menu. Responsible for supervising day-to-day operations of the kitchen, including ordering, production, and nightly dinner service of a full bar menu consisting of desserts and some savory items; hired and managed a team of 2, including a sous chef and a line cook. Successfully pivoted from an indoor-only establishment to offer to-go pastries, cakes, and more.



Anthropologie

• United States
• Retail Apparel and Fashion
• 700 & Above Employee

• Customer Associate

  • Nov 2018 - May 2019

  Provided top-notch customer service by going above and beyond to assist customers through styling and procuring items. Acted as fitting room lead, operated cash registers, and helped clean and organize the store. Recipient of the first ever "Stellar Seller" award for the West Coast District for outstanding customer service. Provided top-notch customer service by going above and beyond to assist customers through styling and procuring items. Acted as fitting room lead, operated cash registers, and helped clean and organize the store. Recipient of the first ever "Stellar Seller" award for the West Coast District for outstanding customer service.



20th Century Cafe LLC

• United States
• Food and Beverage Services
• 1 - 100 Employee

• Pastry Chef

  • Jan 2018 - May 2018

  Responsible for maintaining day-to-day production of all cakes, cookies, and bagels; keeping inventory and restocking the pastry counter. Responsible for maintaining day-to-day production of all cakes, cookies, and bagels; keeping inventory and restocking the pastry counter.



B+B Palo Alto LLC dba Bird Dog

• United States

• Pastry Chef

  • Jun 2016 - Oct 2017

  Developed organizational systems for the pastry department; full creative control and execution of a seasonal four-dessert menu for dinner and seasonal three-dessert lunch menu. Operated as a one-person team for ordering, maintaining production, and plating for evening service. Developed organizational systems for the pastry department; full creative control and execution of a seasonal four-dessert menu for dinner and seasonal three-dessert lunch menu. Operated as a one-person team for ordering, maintaining production, and plating for evening service.



Range SF

• San Francisco, CA

• Lead Pastry Assistant

  • Sep 2014 - Aug 2015

  Responsible for setting up the line and plating desserts for dinner service; occasional production and contribution to the dessert menu. Responsible for setting up the line and plating desserts for dinner service; occasional production and contribution to the dessert menu.



The Absinthe Group

• United States
• Restaurants
• 1 - 100 Employee

• Pastry Cook

  • Aug 2013 - Aug 2014

  All production, including ice creams, custards, breads, doughs, cakes and more for the entire restaurant group; lamination for croissants for the café. All production, including ice creams, custards, breads, doughs, cakes and more for the entire restaurant group; lamination for croissants for the café.