Experience

Wycliffe Golf And Country Club
• Executive chef

  • Oct 2017 - Present


The Club at Ibis

• United States
• Hospitality
• 1 - 100 Employee

• Executive Sous Chef

  • Apr 2008 - Oct 2017

  We just opened a $35M Capital Improvement Project with four new restaurants a 480 seat banquet facility. I had to adapt to various location changes for the kitchen and staff throughout construction, assisted with planning and layout of the new facilities, as well as planning menus for the new venues. All facilities opened in November of 2015 with multiple dining outlets and a total Club staff of nearly 450 with 85 of them being BOH staff. Prior to this, responsible for all food… Show more We just opened a $35M Capital Improvement Project with four new restaurants a 480 seat banquet facility. I had to adapt to various location changes for the kitchen and staff throughout construction, assisted with planning and layout of the new facilities, as well as planning menus for the new venues. All facilities opened in November of 2015 with multiple dining outlets and a total Club staff of nearly 450 with 85 of them being BOH staff. Prior to this, responsible for all food production for three restaurants and a ballroom/banquet facility with a capacity of 300. Delegate work duties for a kitchen staff of forty-five. Assist the Executive Chef with administrative functions. When the Chef is absent, take sole responsibility for the operation, which generates more than $3 million in food revenue annually. Show less



Ballen Isles CC

• Executive Sous Chef

  • Jan 2004 - Jan 2008

  Responsible for all food production for three restaurants and a ballroom/banquet facility with a capacity of 350. Oversaw a kitchen staff of fifty-five. Assisted the Executive Chef with administrative functions for the operation, which generated $2.8 million in food revenue annually.

• Grille Room Chef

  • Jan 2003 - Jan 2004

  In charge of all food production for the fine dining restaurant in the Clubhouse that had 150 to 200 covers nightly with a kitchen staff of six.



Bimini Twist

• United States
• Writing and Editing

• Sous Chef

  • Jan 2001 - Jan 2003

  In charge of daily ordering and food production for a dinner restaurant that had 250 to 600 covers nightly with a kitchen staff of fifteen. Park, Christopher



The Breakers Hotel

• United States
• Hospitality
• 1 - 100 Employee

• Saucier Chef

  • Jan 1999 - Jan 2001

  Responsible for the production of all soups and sauces for daily operation of six restaurants and the banquet facility.



Marriot Hotel

• Pakistan
• 100 - 200 Employee

• Line Cook

  • Jan 1994 - Jan 1999

  Responsible to set up and execute daily line responsibilities.