Experience

• 

  University of Hawaii Maui College

  • United States
  • Higher Education
  • 200 - 300 Employee

  • Associate Professor

    • Aug 2017 - Present

    2022 Coordinator, Continuing EducationCreated NC Prep Cook Certification. Delivered to High School students, MCCC inmates and Maui Workforce Development community 2020-2021 Site Coordinator, Lahaina Education Center (closed Dec 2021)2016-2020 Program Coordinator, Lifelong Enrichment @ Extended Learning & Workforce Development2011-2015 Program Coordinator, Culinary Arts 2005-2017 Culinary Arts InstructorCredited Academic Textbook Contributor: On Cooking- Pearson, plus several others Certified ServSafe Instructor and Exam ProctorCertified Franklin-Covey InstructorCertified Hospitality Educator (CHE)

  • Assistant Professor

    • Aug 2011 - Jul 2017

    Culinary Arts Program Coordinator: Aug 2011-Dec 2015 Advanced Cookery, Garde Manger, Culinary Field Experience, Catering Field Experience, Purchasing and Cost Controls, Skills Building, Sanitation and Safety (Certified ServSafe Instructor and Proctor)HOSP 154 Food and Beverage Operations Community Outreach: Into-the-Fire HS Competition, Culinary Boot Camp for Molokai HS, Lanai HS, and MCCC, DOE_Applied Math in Culinary Arts, Hale Kau Kau Skills Enrichment, Asst Scoutmaster Troop 808, Boy Scouts of America

• 

  UHMC Noble Chef

  • University of Hawaii Maui College

  • Fundraising Chair & Committee Member

    • Feb 2009 - Dec 2015
    • University of Hawaii Maui College

    2009 & 2015 co-chair, demonstrated advanced fundraising efforts with community supporters to sustain promotion of the Noble Chef Event from $25,000 to an excess of $100,000 annually.Helped raise over $500,000 in MCA funding since 2009.

• 

  Shanghai Normal University

  • Shanghai City, China

  • Foreign Guest Professor

    • May 2009 - Jun 2009
    • Shanghai City, China

    Initial Guest Teaching Professor from UHMC in 2009. Opened doors for a MOI between the two colleges allowing faculty and students to exchange ideas, classes and strengths with Dr. Liping Liu.Taught a 3-Credit Food and Beverage Management course to 2nd year Travel Industry Management students on the Fengxian Campus 60 minutes outside of Shanghai Normal central Xuhui CampusCollege of Finance Dean Mei Li

• 

  Cafe Sauvage Restaurant

  • Lahaina Hawaii

  • Executive Chef-Owner

    • Jan 2001 - Dec 2004
    • Lahaina Hawaii

    Created concept, menus and design of the restaurant. Hired, trained and mentored over 30 employees.Served roles as: Marketing and sales director, catering, purchaser, receiving agent, accountant, cook, waiter, and host.Worked with partner Manager Jeff Felice

• 

  Old Hagatna Grill in Agana, Guam

  • Executive Chef-Owner

    • Jan 1999 - Feb 2001

    Created concept, menus and design elements prior to openingHired, trained and mentored 25 employees.Served the following roles: Marketing and sales director, catering, purchaser, receiving agent, accountant, cook, waiter, bouncer and host.Partners: David Hanley and Jeff FeliceSold restaurant and relocated to Lahaina, HI

• 

  Pacific Islands Club Saipan

  • Executive Sous Chef (Resort)

    • May 1997 - Dec 1998

    Responsible for:Hiring, monitoring and training 55 F&B employees.Daily Employee Scheduling and HR transitions.Quality control for five F&B outlets with $3MIL in revenueEstablished F&B Cost Controls and BudgetCoordinated and opened $1MIL Oceanfront RestaurantGM Bartley Jackson, Executive Chef James Lim, F&B David Hanley and Outlets Manager Jeff Felice

• 

  Oakland Marriott City Center

  • Oakland, California

  • Restaurant & Banquet Sous Chef

    • Sep 1995 - Mar 1997
    • Oakland, California

    Responsible for:Managing all Banquet Food Preparation and kitchen staff from 20 to 1500 guestsRevising all menus for banquets and restaurant outletsMOD (Manager On Duty) shiftsTransition of Park Oakland to Marriott SOPsGM Clifford Clark, Executive Chef Michael Wolf, Exec Sous Rico Villegas. F&B David Hanley, Outlets Manager Jeff Felice

• 

  Palace Hotel

  • Chef's Apprentice

    • Oct 1991 - Apr 1995

    Successfully completed a traditional 3-year ACF Culinary Apprenticeship through the American Culinary Federation (ACFEI), California State Board of Apprenticeship Standards, the Sheraton-Palace Hotel and the Hotel & Restaurant Workers Local 2 Union.Executive Chef Peter DeMarais, Exec Sous Bill Roberts, Banquets Anton Hageman, Pastry Chef Francisco Machado

• 

  Sofitel Luxury Hotels and Resorts, Redwood Shores, CA

  • Redwood Shores, CA

  • Kitchen Commis II

    • Aug 1990 - Sep 1991
    • Redwood Shores, CA

    Weekend Breakfast Cook for a 4 Diamond Hotel specializing in authentic French CuisinePT Cook Tournant in banquets, pantry and pastry while attending CCSF H&R schoolExecutive Chef Laurent Dallot, Sous Chefs: Chris Quirk, Yves Pettitcolas, Aaron Ogden and David Avalos

• 

  Trillium Graphics

  • Brisbane CA

  • Professional Fine Art Printmaker (Lithography)

    • 1984 - 1991
    • Brisbane CA

    Edition Printer, Chromiste (Color Separator), Curator, MonotypesWorked under the supervision of UNM Tamarind-trained Master Printer David Salgado.Major artists included: Wayne Thiebaud, Joseph Raffael, Gary Bukovnik, Nathan Oliveira and more...