Experience

Spring Brook Country Club

• United States
• Spectator Sports
• 1 - 100 Employee

• Chef De Cuisine

  • Aug 2019 - Present



Rockaway River Country Club

• United States
• Hospitality
• 1 - 100 Employee

• Chef De Cuisine

  • Jan 2014 - Present



Alpine Country Club

• Chef Tournant

  • Mar 2012 - Mar 2014

  Provided help to any and all stations in the kitchen. Also produced food for a la carte, weddings, banquets, special events, etc. Provided help to any and all stations in the kitchen. Also produced food for a la carte, weddings, banquets, special events, etc.



Cedar Hill Golf & Country Club

• Sous Chef

  • Apr 2007 - Feb 2012

  Responsible for all a la carte and banquet operations, ordering, inventory control, quality control, purchasing for a first class club operation Responsible for all a la carte and banquet operations, ordering, inventory control, quality control, purchasing for a first class club operation



Bacchus Chop House & Wine Bar

• Aged Beef Specialist/Sous Chef

  • Nov 2002 - Jan 2007

  Responsible for all of the back of the house operation, scheduling, inventory control, quality control, purchasing and training on the restaurant’s premiere aged beef menu Maintained a 33% food cost with annual sales of $2 million Responsible for all of the back of the house operation, scheduling, inventory control, quality control, purchasing and training on the restaurant’s premiere aged beef menu Maintained a 33% food cost with annual sales of $2 million



Ruth’s Chris Steakhouse

• Chef Manager

  • Jan 2000 - Nov 2002

  Responsible for maintaining all the company’s international standards within the kitchen as well as providing six months of back of the house training for chefs joining the Ruth’s Chris organization. Created and implemented the use of line check sheets and daily inventory sheets Responsible for quality control of all menu items In charge of cooking for any private parties held at the restaurant Maintained a 33% food cost with annual sales in excess of $5 million Responsible for maintaining all the company’s international standards within the kitchen as well as providing six months of back of the house training for chefs joining the Ruth’s Chris organization. Created and implemented the use of line check sheets and daily inventory sheets Responsible for quality control of all menu items In charge of cooking for any private parties held at the restaurant Maintained a 33% food cost with annual sales in excess of $5 million



Mountain Lakes Country Club

• Executive Chef

  • Jan 1995 - Dec 2000

  In charge of all back of the house operations Developed and executed a seasonal menu Responsible for scheduling, inventory control, purchasing and training Coordinated food production in the a la carte dining room, banquet hall and poolside kitchen Maintained a 33% food cost In charge of all back of the house operations Developed and executed a seasonal menu Responsible for scheduling, inventory control, purchasing and training Coordinated food production in the a la carte dining room, banquet hall and poolside kitchen Maintained a 33% food cost



Morris County Technical School

• Instructor

  • Sep 1997 - Jun 1999

  Created and taught seminars on professional cooking to students going into the hospitality industry Presented in-house demonstrations to groups of perspective students Created and taught seminars on professional cooking to students going into the hospitality industry Presented in-house demonstrations to groups of perspective students



American Place

• Executive Chef

  • May 1993 - Nov 1994

  Responsible for all back of the house operations including cost controls Collaborated on the design and implementation of a new eating concept in a foreign country. Managed and controlled the execution of the menu as well as the training of the staff Responsible for all back of the house operations including cost controls Collaborated on the design and implementation of a new eating concept in a foreign country. Managed and controlled the execution of the menu as well as the training of the staff



Seafare Restaurant

• Executive Chef

  • Sep 1991 - May 1993

  Managed food costs, inventory, food quality and a staff of 12 Responsible for the implementation of profitable Sunday Brunch that had previously been unsuccessful Created and produced daily specials and mise en place Managed food costs, inventory, food quality and a staff of 12 Responsible for the implementation of profitable Sunday Brunch that had previously been unsuccessful Created and produced daily specials and mise en place



Entre Nous, Bluebeard’s Castle

• Executive Chef

  • Nov 1988 - Aug 1991

  Responsible for all operations associated with the kitchen Reorganized the kitchen staff into a functional working team Redesigned the kitchen floor plan and ordered equipment more conductive to French cuisine Earned a reputation for one of the “Finest Dining Experiences on the Island” Responsible for all operations associated with the kitchen Reorganized the kitchen staff into a functional working team Redesigned the kitchen floor plan and ordered equipment more conductive to French cuisine Earned a reputation for one of the “Finest Dining Experiences on the Island”



Palms Restaurant

• Sous Chef

  • Nov 1987 - Nov 1988

  Second in command and filled in for the chef when needed Directed kitchen staff in the production of the daily mise en place Second in command and filled in for the chef when needed Directed kitchen staff in the production of the daily mise en place



Windows On The World, World

• Assistant Pastry Chef

  • Jan 1986 - Nov 1987

  Assisted the Executive Pastry Chef in the creation and preparation of all desserts served in the a la carte dining room and banquet functions Assisted the Executive Pastry Chef in the creation and preparation of all desserts served in the a la carte dining room and banquet functions



La Lyonnaise

• Sous Chef

  • Apr 1984 - Nov 1985

  Involved in all operations of the kitchen as well as menu design and the production of all pastries, croissants, and breads Involved in all operations of the kitchen as well as menu design and the production of all pastries, croissants, and breads



George Blanc Boulangerie

• Pastry Chef

  • Nov 1981 - Dec 1983

  Created croissants, classical pastries, and breads Sample menus and references are available upon request Created croissants, classical pastries, and breads Sample menus and references are available upon request