Director of Culinary Operations

• Jan 2023 - Present

Executive Chef

• Jan 2022 - Feb 2023

Corporate Brand Chef

• Aug 2020 - Dec 2020

Executive Chef

• Nov 2019 - Mar 2020

Day to day operations: Design on and off-site menus for banquets and special events. Purchase, order and rotate all food and beverage items. Create new dish lines and standardize production. Manage the day-to-day operations of the restaurant F&B. Compliance: Liaise with the legal department on issues pertaining to the business to Ensure all Federal and State labor laws and regulations were met and monitored. Ensure all local, state and federal hygiene standards are implemented and maintained. dynamic organization. Introduce and ensure OSHA compliance. Increase kitchen hygiene and best practices. Strategic: Source and contract local and national food vendors with discount and rebate programs (Cost + 7%). Maintain staffing for efficient and cost-effective labor expenditures. Analyze and reduce labor expenses. Retrain and rehire a new team. Analyze labor and kitchen best practices. Streamline production. Design and submit a Sous Vide and HACCP Plan. Reduce food delivery times and subsequently increase daily restaurant sales. Reconfigure kitchen design to reduce labor. Identify new equipment to increase productivity. Marketing: Confer with the marketing department to create online content. Meet and host media (print & online) to represent the brand. Create and present food paired hosted wine maker events. Liaised with winery departments and ownership to publicize new sales channels and events.

Director of Culinary Operations/Group Executive Chef

• Jun 2011 - Nov 2019

Leoness Cellars Crush & Brew Espadin Mezcal + Cocina Temecula Catering Thompson & Twain (T&T) Avensole Winery Lorimar Winery Galway Downs Leoness Cellars Crush & Brew Espadin Mezcal + Cocina Temecula Catering Thompson & Twain (T&T) Avensole Winery Lorimar Winery Galway Downs

Culinary Instructor (Award Winning)

• Oct 2010 - Nov 2019

Teaching: Taught Art Culinaire, American Regional Cuisine, Introduction to Baking & Pastry, Asian Cuisine, World Cuisine, Ala Carte, Fundamentals of Classical Techniques, Classical European, Physiology of Taste, Concepts and Theories of Classical Techniques. Consistently scored high (4.8 -5.0 out of a maximum of 5.0) in IDEA Teacher Surveys Manage, train, motivate and nurture students in a classroom environment from 6 to 25 pupils. Prioritized teaching methods to facilitate the best learning outcomes for each class and moderated where appropriate instructional methods to ensure all students understood competencies. Prepared information for presentations. Designed Lesson Plans to ensure a structuredand successful class-learning outcome. Maintained accurate records for students in accordance with EDMC rules and policies. Administrative: Developed master shells and syllabi in accordanceto EDMC ensuring WASC accreditation requirements were met and achieved. Assign, grade evaluate and distributed homework assignments and examinations. On Campus Administrator for Pearson Learning Labs Online. Marketing: Presented a line of iTunesU cooking classes. Met with and hosted local and regional publications for the Art Institutes Brand (Online & Printed media) Represented the Art Institutes of California in a 8 course New Years Eve Dinner in the James Beard House in New York. Hosted open days, on-boarding and culinary workshops for new and incoming students.

Owner

• Jan 2008 - Aug 2015

• Developed 12 original vinaigrette's for mass production • Developed sales avenues which channeled 12,500 bottles in my first year of operation • Designed all aspects of packaging and labeling • Responsible for all bottling and manufacturing • Meet with local press and media to develop a local profile • Trained and mentored a sales team to advance product • Ensured all federal standards were met for long term bottling of a food product • Developed 12 original vinaigrette's for mass production • Developed sales avenues which channeled 12,500 bottles in my first year of operation • Designed all aspects of packaging and labeling • Responsible for all bottling and manufacturing • Meet with local press and media to develop a local profile • Trained and mentored a sales team to advance product • Ensured all federal standards were met for long term bottling of a food product

Adjunct Culinary Instructor

• Jan 2014 - May 2014

Executive Chef

• Mar 2009 - Oct 2010

• Creating all menus and developing recipes • Formulating future food and beverage strategies, menus, themed nights, promotions/advertising campaigns and providing cost analysis • All recruiting, training, and mentoring • Oversee negotiations and prepared contracts between Delyte’s LLC and The Forge Catering to successfully merge both companies and combine sales • Capital acquisitions and maintenance programs for all kitchen equipment • Maintain staffing for efficient and cost effective labor expenditures • Source and contract with food suppliers • Meeting with all local authority personnel to ensure hygiene standards and safety codes are met • Ensure all food is of the highest quality and consistently prepared and executed • Prepare all Staff Training Manuals, procedures and policies • Oversee all offsite activities for Banqueting, Weddings, Private Dining and Corporate Functions • Meet with prospective clients and tailor menus based on client requirements and site restrictions

Executive Chef

• Mar 2009 - Nov 2009

• Managed day to day operations of the restaurant • Ensured the highest quality food production was implemented and maintained • Designed and paired all menus in conjunction with the Winemaker • Trained, Mentored and Coached all Staff • Maintained Dual Executive Chef and Restaurant Manager Positions • Maintained hygiene standards, equipment maintenance, cost controls • Ordered stock and maintained rotation and inventories • Implemented and achieved budgetary goals • Managed day to day operations of the restaurant • Ensured the highest quality food production was implemented and maintained • Designed and paired all menus in conjunction with the Winemaker • Trained, Mentored and Coached all Staff • Maintained Dual Executive Chef and Restaurant Manager Positions • Maintained hygiene standards, equipment maintenance, cost controls • Ordered stock and maintained rotation and inventories • Implemented and achieved budgetary goals

Executive Chef

• Feb 2008 - Mar 2009

• Built and designed a one million dollar facility (Kitchen Only) • Liaised with Architects, Local Authorities and Build team to propel the project to completion • Capital acquisition maintenance and installation • Developed Restaurant & Banquet Menus from 100% organic ingredients • Operated a multiple venue property Fine Dining Steakhouse, Banquets, Lunch Menus and a Resort Festival catering to 10,000 guests over two weekends • Built and designed a one million dollar facility (Kitchen Only) • Liaised with Architects, Local Authorities and Build team to propel the project to completion • Capital acquisition maintenance and installation • Developed Restaurant & Banquet Menus from 100% organic ingredients • Operated a multiple venue property Fine Dining Steakhouse, Banquets, Lunch Menus and a Resort Festival catering to 10,000 guests over two weekends

Chef of the High Limit Lounge

• Jun 2007 - Jan 2008

• Responsible for the top two percent of the resort guest menus (high rollers)• Developed an exclusive food program tailored toward the high limit guests• Hired, trained and developed all staff including disciplinary actions up to and including terminations• Liaised with High Roller Guests to develop personal menus• Ordered, sourced, maintained and rotated all items of stock

Assistant Buffet Chef

• Jan 2006 - Jun 2007

• Responsible for $10 million in food sales + buffet operations• Maintain staff of over 85 with one Sous Chef two Kitchen Supervisors & four lead cooks• Scheduling and vacation planning• Controlled standards of food quality and presentation• Directed and created displays for product presentation including ice sculptures• Taught and led staff on all aspects of 4 Star 4 Diamond Service and operations• Maintained a 350+ item menu running over three meal times daily 7 days a week• Responsible for all hiring, termination, coaching and training and development of team members

Executive Chef

• Feb 2002 - Apr 2004

Executive Sous Chef

• Nov 2000 - Sep 2002

Executive Chef

• Mar 1998 - Nov 2000

Sous Chef

• Nov 1997 - Mar 1998

Proprietor

• Jul 1993 - Oct 1997

• Obtained capital investment to purchase and operate a commercial/retail premises • Produced all weekly accounting ledgers for submittal to a CPA and the bank • Designed a commercial kitchen for commercial production liaising with local authorities for health, safety and local building codes • Produced a superior quality product for retail sales and an outside catering business • Recruited, trained, motivated, and mentored all staff for both FOH retail sales and BOH for food production • Served a full food and beverage menu in challenging conditions (Off property) in corporate offices and private houses for high net worth individuals • Maintained a successful retail outlet serving high quality food, beverages, breads, pastries and desserts made on site • Solicited new business clients while actively building and maintaining my existing clientele • Purchased, maintained and replaced all kitchen and store equipment • Sourced all food product suppliers and vendors constantly monitoring quality and consistency

Executive Sous Chef

• Oct 1992 - Oct 1993

Chef de Partie

• Feb 1992 - Oct 1992

Sous Chef

• Jun 1991 - Dec 1991

Sous Chef

• Jan 1991 - Jun 1991

Sous Chef

• Jun 1989 - Jan 1991

Chef de Partie (Pastry)

• Jan 1987 - Jun 1989