Experience

GRACIAS MADRE LLC

• United States
• 1 - 100 Employee

• Executive Chef

  • May 2021 - Present



The Food Healing Concept

• Los Angeles, California

• Co-Founder

  • Dec 2017 - Present

  Menu Creator, Recipe Development, Private Chef, Catering Service , Private Lessons, Executive Chef. Menu Creator, Recipe Development, Private Chef, Catering Service , Private Lessons, Executive Chef.



At Your Table Chefs

• United States
• Food and Beverage Services
• 1 - 100 Employee

• Private Chef

  • Nov 2017 - Oct 2021



The Villa Restaurant

• 1 - 100 Employee

• Executive Chef

  • Aug 2014 - Dec 2017

  Oversaw operations for the kitchen restaurant and Special events. Developed menus for the restaurant: lunch, dinner, happy hour, Brunch also Special events menus, Supervised catering for events accommodating up to 400 people. Conducted budgeting, marketing and financial/cost analyses, restaurant capacity for 1000 people per day, also sales for $7 million per year Oversaw operations for the kitchen restaurant and Special events. Developed menus for the restaurant: lunch, dinner, happy hour, Brunch also Special events menus, Supervised catering for events accommodating up to 400 people. Conducted budgeting, marketing and financial/cost analyses, restaurant capacity for 1000 people per day, also sales for $7 million per year



Tender Greens

• United States
• Restaurants
• 100 - 200 Employee

• Executive Sous Chef

  • Dec 2012 - Aug 2014

  P&L , Part of the Opening Team , oversaw production, mentoring up to 30 employees, Inventory, kitchen management. P&L , Part of the Opening Team , oversaw production, mentoring up to 30 employees, Inventory, kitchen management.



Soho house west hollywood

• Event Chef the cuisine

  • Apr 2010 - Dec 2012

  Part of the opening team. In charge of the Special Event kitchen, creation of menus for different type of functions, training cooks in all stations, expediting, help the executive chef to manage kitchen, inventory, purchase orders, manage food cost. P&L. Events up to 1000 ppl. Part of the opening team. In charge of the Special Event kitchen, creation of menus for different type of functions, training cooks in all stations, expediting, help the executive chef to manage kitchen, inventory, purchase orders, manage food cost. P&L. Events up to 1000 ppl.



Wolfgang Puck at hotel Bel Air

• Chef

  • Jan 2010 - Apr 2011

  Responsible for multiple positions at all stations, garden manager, fish and grill. I am familiar with many cooking techniques, expediting to my team and keeping track of product on line, receiving of all product in house. Part of the open team for both of the restaurants. Responsible for multiple positions at all stations, garden manager, fish and grill. I am familiar with many cooking techniques, expediting to my team and keeping track of product on line, receiving of all product in house. Part of the open team for both of the restaurants.



Wolfgang Puck

• United States
• Food & Beverages
• 100 - 200 Employee

• Chef

  • May 2005 - Jan 2010

  Opening Team, working in every single stations Garde Manger, Sauté, Grill, saucier, expediting. Opening Team, working in every single stations Garde Manger, Sauté, Grill, saucier, expediting.



AIESEC

• Canada
• Non-profit Organizations
• 700 & Above Employee

• Associate Vice President

  • Mar 1995 - Mar 1999