Experience

QED Hospitality

• United States
• Hospitality
• 1 - 100 Employee

• Sous Chef

  • Aug 2021 - Present

• Lead Line Cook

  • Oct 2020 - Present



Westin Hotels & Resorts

• United States
• Hospitality
• 700 & Above Employee

• Line Cook

  • Feb 2019 - Present

• Junior Sous Chef

  • Mar 2019 - Oct 2020

  -I oversee four to six employees in the main kitchen of the hotel. I personally help them grow not only as individuals, but as contributors to our team as a whole. -Each and every day I try to brainstorm and develop new innovative and creative ideas for upcoming menus in order to create an individualized memory.



Foothills Meat Center

• United States
• Retail

• Butcher Assistant

  • Mar 2018 - Jan 2019

  -I started out in chicken fabrication and quickly worked my way up to managing our chicken program and breaking whole animals into primals. -I led my company in creating the best customer experience possible by creating an individualized experience for every customer that came through the door. As a result of the experience I provided, retention rate increased by 30%. -I started out in chicken fabrication and quickly worked my way up to managing our chicken program and breaking whole animals into primals. -I led my company in creating the best customer experience possible by creating an individualized experience for every customer that came through the door. As a result of the experience I provided, retention rate increased by 30%.



Roaring River Vineyards

• United States
• Beverage Manufacturing
• 1 - 100 Employee

• Executive Chef

  • May 2017 - Mar 2018

  -When I accepted the role as the Executive Chef I was given the opportunity to develop the restaurant from the ground up. -I worked with the owners to not only bring their vision to life but also create a desirable venue that was highly profitable. -When I accepted the role as the Executive Chef I was given the opportunity to develop the restaurant from the ground up. -I worked with the owners to not only bring their vision to life but also create a desirable venue that was highly profitable.



Naked Fish Sushi Restaurant

• United States
• Restaurants
• 1 - 100 Employee

• Sushi Chef

  • Jun 2015 - Sep 2016

  -As a lead sushi chef I strived to regularly improve production and efficiency for the business. -A few weeks within working as a sushi chef I noticed inefficiencies in the prepping of aioli. After brainstorming with my with my teammates, I came up with a way to improve production time by 75% leading to a more efficient work space. -As a lead sushi chef I strived to regularly improve production and efficiency for the business. -A few weeks within working as a sushi chef I noticed inefficiencies in the prepping of aioli. After brainstorming with my with my teammates, I came up with a way to improve production time by 75% leading to a more efficient work space.



Inn on Biltmore

• United States
• Pharmaceutical Manufacturing
• 1 - 100 Employee

• Cook II

  • Mar 2014 - May 2014

  - I completed my internship for my degree from Johnson & Wales University at the Biltmore Estate in Asheville, NC. - I worked at the Inn on Biltmore focusing on fine dining as well as the Stable Cafe which focuses on high volumes of customers. - I completed my internship for my degree from Johnson & Wales University at the Biltmore Estate in Asheville, NC. - I worked at the Inn on Biltmore focusing on fine dining as well as the Stable Cafe which focuses on high volumes of customers.