Experience

Various start-ups

• Technology, Information and Internet
• 1 - 100 Employee

• chef consultant

  • Dec 2012 - Present



J.Pepin Art Gallery

• United States

• Artist

  • Apr 2013 - Present



Le Crocodile Restaurant

• Canada
• Restaurants
• 1 - 100 Employee

• Sous Chef/lead line cook

  • Feb 2020 - Apr 2020

  Hearth/broiler. Lead line cook. In charge of all protein and execution of main courses and entrees. Time management and preparation for the entire kitchen during service. Hearth/broiler. Lead line cook. In charge of all protein and execution of main courses and entrees. Time management and preparation for the entire kitchen during service.



Sage Restaurant Group (Urban Farmer)

• Portland, Oregon Area

• Sous Chef

  • Mar 2012 - Jan 2013

  Charcuterie, Kitchen Management, Seasonal Menu Development, Private and off site Events, Whole Animal Butchery, and daily/nightly menu additions. Charcuterie, Kitchen Management, Seasonal Menu Development, Private and off site Events, Whole Animal Butchery, and daily/nightly menu additions.



Ste Marie NOLA

• New Orleans

• Executive Chef

  • Feb 2011 - Jul 2011

  Regional French Creole and Cajun Cuisine. Menu design and cost analysis. Hiring and training of all BOH personnel. Operating all BOH functions. Regional French Creole and Cajun Cuisine. Menu design and cost analysis. Hiring and training of all BOH personnel. Operating all BOH functions.



Cochon Butcher

• New Orleans, Louisiana, United States

• Lead Line Cook

  • Oct 2010 - Feb 2011

  In charge of all daily specials, house made charcuterie, small plates and tapas. Kitchen management, and team leadership. In charge of all daily specials, house made charcuterie, small plates and tapas. Kitchen management, and team leadership.



Bar Americain NYC

• New York, New York, United States

• Executive Sous Chef

  • Apr 2003 - Oct 2010

  In charge of all daily kitchen functions. Managed food cost, weekly scheduling and food production. Assisted in Iron Chef practices and preparation with executive chef Bobby Flay. In charge of all daily kitchen functions. Managed food cost, weekly scheduling and food production. Assisted in Iron Chef practices and preparation with executive chef Bobby Flay.