New York sales manager

• May 2022 - Present

Currently Managing and growing a 4-million-dollar portfolio including Michelin star restaurants, hotels, and private clubs. I oversee the sales team while maintaining daily operations. Along with wholesale distribution I have a strong focus on brand partnerships and product launches. I have successfully built systems to analyze sales data and create targeted growth plans for the wholesale divison.

Sales Account Executive

• Sep 2020 - May 2022

Private Chef

• Jan 2017 - Present

Throughout my Years working as a chef I have taken the opportunity to travel the world and spend time in kitchens in five different countries. Learning the cuisines of the world has always been a passion of mine and through working in Michelin starred kitchen i was able to hone these skills to provide professional and inviting in home experiences for my clients. I am well versed in Large parties up to 50 people, plated dinners for up to 20 people, family style dining, and Avant Garde meals. i am able to cater to vegetarian, pescatarian, kosher, and all allergy restrictions with extensive knowledge in food safety.

Executive Chef

• Oct 2019 - Sep 2020

Working with Prince Street Hospitality i was able to assist in the opening of Soho's Lola Taverna. I was able to assist with menu design as well as food costing and recipe development. After the launch of the restaurant i was able to Take over the acclaimed Indian restaurant "Babu Ji". With the help of long time colleagues we were able to redesign the restaurant, create and cost a brand new menu, hire and maintain staff, and successfully operate while providing education to our staff and an exciting dining environment for our clientele . Due to the Covid-19 we were unfortunately unable to continue as a business.

Intern

• Jan 2019 - Apr 2019

2 Michelin stars As an intern I was able to run the pastry section and worked directly with my sous chef to run successful dinner service which included 32 courses for 24 guests per night. I was able to learn many new Nordic ingredients through foraging and getting hands on experience with live seafood and wild game as all of the products used were Provided by the vast wild land that the restaurant was situated upon. i was also able to work along side the master baker and hone my skills in bread baking.

Sous Chef

• Feb 2016 - Oct 2017

As a Sous Chef at Voyager I was able to help lead the team to success in achieving Detroit's first restaurant recognized as "Americas best new restaurants" by Food and Wine magazine and Esquire Magazine in the same year. I was given the opportunity to design many elements of the menu as well as cultivate long lasting relationships with specialty purveyors. through this position i was able to hone my skills in hospitality management and express myself creatively as a chef. As a Sous Chef at Voyager I was able to help lead the team to success in achieving Detroit's first restaurant recognized as "Americas best new restaurants" by Food and Wine magazine and Esquire Magazine in the same year. I was given the opportunity to design many elements of the menu as well as cultivate long lasting relationships with specialty purveyors. through this position i was able to hone my skills in hospitality management and express myself creatively as a chef.

Intern

• Sep 2015 - Jan 2016

Chef De Partie

• Mar 2013 - Sep 2015

As a Chef De Partie i was given the opportunity to run and elevate all sections of the kitchen during my tenure. I was taught and able to excel at food costing, product ordering, food safety procedures and elements of fine dining service. As a Chef De Partie i was given the opportunity to run and elevate all sections of the kitchen during my tenure. I was taught and able to excel at food costing, product ordering, food safety procedures and elements of fine dining service.