Executive Chef

• Aug 2019 - Present

Executive Chef

• Apr 2017 - Aug 2019

Since joining Sirata Beach Resort and Conference Center we have recently completed a $15 million renovation encompassing all 382 guest rooms, 2 beachfront restaurants and all 30,000 sq. ft of meeting space. My role has been to take the resorts' Food & Beverage program to new heights from the casual swim ware attire bars Rum Runners and Harry's, to the more contemporary style cuisine of Compass Grille to the 130+ Weddings that we perform annually. Since joining Sirata Beach Resort and Conference Center we have recently completed a $15 million renovation encompassing all 382 guest rooms, 2 beachfront restaurants and all 30,000 sq. ft of meeting space. My role has been to take the resorts' Food & Beverage program to new heights from the casual swim ware attire bars Rum Runners and Harry's, to the more contemporary style cuisine of Compass Grille to the 130+ Weddings that we perform annually.

Executive Chef

• Sep 2013 - Mar 2017

I was in charge of all culinary aspects of a 373 room hotel. I was able to reduce food cost by 2% year over year as well as improving Guest Satisfaction Scores for quality of food and beverage to over 80% by raising our overall score 7.1% in one year and raised Departmental Employee Engagement Scores to 4.48. Was able to reduce turnover and had a retention rate of 92% during my tenure. I was in charge of all culinary aspects of a 373 room hotel. I was able to reduce food cost by 2% year over year as well as improving Guest Satisfaction Scores for quality of food and beverage to over 80% by raising our overall score 7.1% in one year and raised Departmental Employee Engagement Scores to 4.48. Was able to reduce turnover and had a retention rate of 92% during my tenure.

Executive Sous Chef

• Apr 2012 - Sep 2013

Responsible for the day to day operations of a $30 Million F&B operation at a 1,280 room Convention Hotel with 186,000 sq. ft. of meeting space. Was instrumental in the renovation of Sway, 22 Stories and The Market. Was sent out to assist in the opening of multiple Franchise Properties in Atlanta and Houston where I was brought in to train the staff in Brand Standards, Signature Dishes as well as teaching the logistics of our partnership with Alice Waters and Haley Thomas's Organic Kid's Menu "For Kids By Kids." Hosted many VIP & High Profile Events in addition to the Final Four and SEC Championship

Executive Sous Chef

• Sep 2007 - Apr 2012

Was instrumental in the transition and renovation from two Iconic Restaurants Vu & Sondolo into Alto Ristorante E Bar and SWB (South West Bistro) as well as opening the 24 hour Canyon Market. Managed a staff of 58 cooks, 30 stewards and 5 Sous Chefs. Was instrumental in the transition and renovation from two Iconic Restaurants Vu & Sondolo into Alto Ristorante E Bar and SWB (South West Bistro) as well as opening the 24 hour Canyon Market. Managed a staff of 58 cooks, 30 stewards and 5 Sous Chefs.

Executive Sous Chef

• Sep 2004 - Sep 2007

Opening team member of a 730 room resort. Was awarded the 4 Diamond Award, Gold Key Award, Pinnacle Award & Award of Excellence in First 9 Months of opening. Managed 55 cooks, 35 stewards and 7 Sous Chefs while running 5 restaurants and a banquet facility surpassing $30 Million annually in F&B revenue. Opening team member of a 730 room resort. Was awarded the 4 Diamond Award, Gold Key Award, Pinnacle Award & Award of Excellence in First 9 Months of opening. Managed 55 cooks, 35 stewards and 7 Sous Chefs while running 5 restaurants and a banquet facility surpassing $30 Million annually in F&B revenue.

Banquet Chef

• Apr 2002 - Sep 2004

Opening team member of a 1,000 room South Pacific Fiji style Resort with 100,000 sq. ft of banquet space, $19 Million Banquet Revenue and $28 Million total F&B. . Responsible for implementation of all culinary policies, procedures and writing of banquet menus. Created all templates and requisition forms for banquets, butcher, saucier, and three outlets. Additional responsibilities included scheduling, payroll, ordering, inventory, saucier, butcher, & employee cafeteria Opening team member of a 1,000 room South Pacific Fiji style Resort with 100,000 sq. ft of banquet space, $19 Million Banquet Revenue and $28 Million total F&B. . Responsible for implementation of all culinary policies, procedures and writing of banquet menus. Created all templates and requisition forms for banquets, butcher, saucier, and three outlets. Additional responsibilities included scheduling, payroll, ordering, inventory, saucier, butcher, & employee cafeteria

Banquet Chef

• Nov 2000 - Dec 2001

Responsible for all banquet functions for a 446 room hotel Responsible for all banquet functions for a 446 room hotel

Hemmingway's Chef

• Dec 1996 - Nov 2000

In charge of a $3.5 million dollar restaurant within a 4 star 4 diamond resort. In charge of a $3.5 million dollar restaurant within a 4 star 4 diamond resort.

Banquet Chef

• Jan 1995 - Dec 1996