Experience

The Charter Oak

• United States
• Restaurants
• 1 - 100 Employee

• Sous Chef

  • Nov 2021 - Present



North Block Restaurant

• Executive Sous Chef

  • Jan 2021 - Nov 2021



The Four Horsemen

• United Kingdom
• Consumer Services
• 1 - 100 Employee

• Line Cook

  • Jul 2019 - Jul 2020

  Stepped back into a cooks role in order to work with Chef Nick Curtola and join the tight knit team driving the Michelin awarded neighborhood restaurant. Worked multiple stations at dinner service completing all the prep same day to ensure freshness. Participated in menu development and execution for the rotating weekend Prix-Fixe lunch menu. Stepped back into a cooks role in order to work with Chef Nick Curtola and join the tight knit team driving the Michelin awarded neighborhood restaurant. Worked multiple stations at dinner service completing all the prep same day to ensure freshness. Participated in menu development and execution for the rotating weekend Prix-Fixe lunch menu.



Momofuku

• Restaurants
• 100 - 200 Employee

• Sous Chef

  • Sep 2016 - Jul 2019

  First Job in NYC. Started as a prep cook and worked my way up working every station in the restaurant. I spent the majority of my time as a line cook working the pasta station. I was promoted to Sous Chef based off of my merit in March 2018 and proceeded to coach the staff in all I had learned, while learning the ins and outs of my new role. Expediting busy New York City services, managing large scale orders, prep projects, and assisting in menu development. I took on the role of managing any facility issues and working with various repair companies to keep our kitchen in the bet possible shape



Miller's Guild

• United States
• Restaurants

• Lead Line Cook

  • Jul 2015 - Sep 2016

  Prepping own station and helping others to prepare for high level service, working on a 9 foot wood-fire only grill. Experience with many different cuts of fish, poultry, pork, lamb, and beef steaks both grilling and butchering. Expediting and communicating with other kitchen team members and wait staff to ensure we provide the best experience for our guests. Also spent time at Jason Wilson’s award winning restaurant Crush working on combinations of preparing mise en place and gaining experience with Sous-Vide technique. Working with specialty proteins and produce for high-level cuisine and catering for off site events with Chef Jason Wilson.



Mirabella Seattle

• United States
• Hospitals and Health Care
• 1 - 100 Employee

• Line Cook

  • Jan 2015 - Jun 2015

  Preparing and performing through dinner and brunch service on multiple a la carte stations and on the buffet, both hot and cold. Catering to specific health needs of our residents in order to provide a high quality of life. Preparing and performing through dinner and brunch service on multiple a la carte stations and on the buffet, both hot and cold. Catering to specific health needs of our residents in order to provide a high quality of life.



SKILLET DINER, LLC

• United States
• Restaurants

• Lead Line Cook

  • Mar 2014 - Jan 2015

  Running and working the grill/expo for dinner service on busy Capitol Hill from an open kitchen. Managing co-workers and acting as diplomat between front and back of house. Placing orders when the Chef and Sous Chef are off. Finding solutions to problems on the fly. Running and working the grill/expo for dinner service on busy Capitol Hill from an open kitchen. Managing co-workers and acting as diplomat between front and back of house. Placing orders when the Chef and Sous Chef are off. Finding solutions to problems on the fly.