Experience

Melt-to-Make

• United States
• Food and Beverage Manufacturing
• 1 - 100 Employee

• Senior Technical & Culinary Support Specialist

  • May 2023 - Present

  I work with clients of all scales to build a better gummy program using our innovative, patent pending Melt-to-Make™ Bases. From the Cannabis industry to Pharmaceuticals and beyond. I help our operators make the most out of our products and show them ways to make the biggest market impact using the most efficient and scalable methods. I can help in the very beginning stages of kitchen design and equipment suggestions all the way to on-site visits, classes and flavor/formula development after everything is established. Gummies are and will continue to be one of the most popular and profitable products for active ingredient delivery throughout multiple sectors. We offer our 100% Vegan Melt-to-Make™ Pectin Base, our Melt-to-Make™ Gelatin Base and our Melt-to-Make™ Gelatin Effects Base. Our products are always free from any artificial colors or flavors. Reach out today and ask me for a sample pack, I am more than happy to help you and your team! Show less



The Heirloom Collective, Inc.

• United States
• Alternative Medicine
• 1 - 100 Employee

• Culinary Director

  • Aug 2020 - Jun 2023



Kringle Candle

• United States
• Manufacturing
• 1 - 100 Employee

• Executive Chef @ The Farm Table Restaurant (COVID SHUTDOWN)

  • Jan 2020 - Mar 2020



Northfield Mount Hermon

• United States
• Primary and Secondary Education
• 1 - 100 Employee

• Sous Chef and Special Functions Chef

  • Feb 2018 - Jan 2020



Jedediah Hawkins Inn

• United Kingdom
• Hospitality
• 1 - 100 Employee

• Executive Chef

  • Dec 2016 - Nov 2017



Kringle Candle

• United States
• Manufacturing
• 1 - 100 Employee

• Executive Chef @ The Farm Table Restaurant

  • Jun 2014 - Jun 2016



Bistro Les Gras

• Northampton, Massachusetts

• Sous Chef & Pastry Chef

  • Mar 2010 - Sep 2013



Kiawah Island Golf Resort

• United States
• Hospitality
• 400 - 500 Employee

• Externship

  • May 2008 - Aug 2008