Experience

• 

  Atlas Restaurant Group

  • Loch Bar, 280 International Drive, Baltimore

  • Sous Chef

    • Feb 2016 - May 2016
    • Loch Bar, 280 International Drive, Baltimore

    Working with the Chef to develop the menu and menu changes.. Writing thorough daily and nightly prep lists. Invoicing. Setting up and organizing the kitchen. Supervising a line of four cooks and training new staff. Expediting. Working any station when necessary. Cleaning and closing the kitchen a...

• 

  Foreman Wolf

  • Cinghiale Enoteca Osteria, 822 Lancaster Street...

  • Tournant

    • Jun 2015 - Feb 2016
    • Cinghiale Enoteca Osteria, 822 Lancaster Street...

    Assisting/manning any station (Garde Manger, Pasta, Grill, Saute) for required daily prep and, during service, cooking on that line. Pasta-making. Sauce-making. Training new cooks.

• 

  Patina Restaurant Group

  • Restaurants
  • 700 & Above Employee

  • Chef de Partie

    • Sep 2013 - Mar 2015

    Inventory, storage, fabrication and cooking of all fish and shellfish including salmon, tilefish, striped bass, black bass, black cod, snapper, turbot, john dory, tuna, scallop, monkfish, spot prawn, lobster, langostine, dungeness crab, octopus, scallops and abalone. Saucier for all accompanying sauces and preparation of all fish/shellfish stocks and fumets. Various entremetier and tournant duties when required. Fill in for the Meat station when needed and cook beef, veal, chicken, pork, duck, lamb, pheasant, squab, venison, hare and other various game.

  • Entremetier

    • Jun 2013 - Sep 2013

    Prepared all soups, risottos and hot appetizers including fresh daily pastas (agnolotti, ravioli, raviolo, tortellini, gnocchi, fettucine) and accompanying seasonal fillings and sauces. Vegetable prep for meat and fish dishes.

  • Garde Manger

    • Feb 2013 - Jun 2013

    Charcuterie, salads, dressings, molecular gastronomy stuff (agar-agar, xantham, carrageenan iota, sodium citrate, soy lecithin, liquid nitrogen) to create gels, jellies, foams, emulsions and other fun things. Daily-changing amuse-bouches. Preparation of hors d’oeuvres for parties and events. Organization and maintenance of the walk-in refrigerator and dry storage.

• 

  Papilles Bistro

  • Papilles Bistro, 6221 Franklin Avenue, Los Angeles

  • Garde Manger

    • Dec 2012 - Feb 2013
    • Papilles Bistro, 6221 Franklin Avenue, Los Angeles

    Peeling, chopping, knife skills. Soups, salads, sauces and desserts. Dishwashing. General labeling and storage. Clean, organize, and maintain walk-in refrigerator, reach-in refrigerators, prep, and dry storage areas.