Experience

Petroleum Club of Fort Worth

• United States
• Entertainment Providers
• 1 - 100 Employee

• Executive Chef

  • May 2016 - Present



Fort Worth Boat Club

• Fort Worth

• Executive Chef

  • Sep 2014 - Apr 2016

  Oversee Culinary operations of private boat club located on Eagle Mountain Lake. Oversee Culinary operations of private boat club located on Eagle Mountain Lake.



The Ashton Hotel /SIX 10 GRILLE

• Dallas/Fort Worth Area

• Executive Chef

  • Sep 2011 - Jul 2014

  Oversee Culinary operations for this boutique hotel located in the heart of downtown Fort Worth. As Executive Chef, I am responsible for managing the all facets of dining services within the hotel including Banquets, Restaurant, Room Service, and Tea Service. We pride ourselves on meeting the highest standards of our guests in an upscale environment. Oversee Culinary operations for this boutique hotel located in the heart of downtown Fort Worth. As Executive Chef, I am responsible for managing the all facets of dining services within the hotel including Banquets, Restaurant, Room Service, and Tea Service. We pride ourselves on meeting the highest standards of our guests in an upscale environment.



Crown Plaza-Fort Worth South

• Executive Chef

  • 2007 - 2011

  As Executive Chef at this 249 room property located in South Fort Worth I was in charge of Food and Beverage Department including Staffing, P&L, Menu Development, Manager on Duty, Procurement and Production. As Executive Chef at this 249 room property located in South Fort Worth I was in charge of Food and Beverage Department including Staffing, P&L, Menu Development, Manager on Duty, Procurement and Production.



French Twist Cafe

• Tucson, Arizona Area

• Managing Partner

  • Mar 2006 - Sep 2007

  Co-owner of a French themed Bakery/Cafe. Self developed concept with European-style Kitchen serving all three day parts, off-premise catering, and barista bar. Co-owner of a French themed Bakery/Cafe. Self developed concept with European-style Kitchen serving all three day parts, off-premise catering, and barista bar.



John Q. Hammons Hotels and Resorts

• United States
• Hospitality
• 200 - 300 Employee

• Executive Chef

  • 2000 - 2006

  Oversaw Food service operations of 301 room Hotel and Convention Center located in Tucson, AZ.. Responsibilities included P&L management, budgeting, staff training, HR, purchasing, menu development, Manager on Duty, Sharps/ Safety Committee Head. Oversaw Food service operations of 301 room Hotel and Convention Center located in Tucson, AZ.. Responsibilities included P&L management, budgeting, staff training, HR, purchasing, menu development, Manager on Duty, Sharps/ Safety Committee Head.



Wholefoods Market ( FreshFields )

• Reston, VA

• Prepared Foods Team Leader

  • Nov 1999 - Jun 2000

  Department Head at Reston, VA location with duties that included in-store promotions, Managing a multilingual staff of 18, inventories, purchasing, production, menu development, "shrink" mediation, and develop and run customer education workshops. Department Head at Reston, VA location with duties that included in-store promotions, Managing a multilingual staff of 18, inventories, purchasing, production, menu development, "shrink" mediation, and develop and run customer education workshops.



Le Bon Cafe/ Splendid Fare Catering

• Washington D.C. Metro Area

• Executive Sous Chef

  • Sep 1997 - Nov 1999

  Upscale Cafe and Catering Company serving the DC metro area with a focus on Capital Hill and Washington Design Center clients. As Executive Sous Chef, my duties included purchasing, production scheduling, event management, line expediting, as well as production. Upscale Cafe and Catering Company serving the DC metro area with a focus on Capital Hill and Washington Design Center clients. As Executive Sous Chef, my duties included purchasing, production scheduling, event management, line expediting, as well as production.



Corporate Chefs

• Food and Beverage Services
• 1 - 100 Employee

• Account Manager

  • 1995 - 1997

  Managed the Computervision property after successfully completing their management training program. Responsibilities included menu planning within Corporate Standards, staff management, P&L management, production for both dining room as well as catering events, cash reconciliation, and customer liaison. Managed the Computervision property after successfully completing their management training program. Responsibilities included menu planning within Corporate Standards, staff management, P&L management, production for both dining room as well as catering events, cash reconciliation, and customer liaison.



Peppers Artful Events

• United States
• Hospitality
• 1 - 100 Employee

• Sous Chef

  • 1992 - 1995

  My responsibilities included ordering, production, production scheduling, menu development, training of new hires,supervision of culinary staff, event deliveries and event management. My responsibilities included ordering, production, production scheduling, menu development, training of new hires,supervision of culinary staff, event deliveries and event management.