Experience

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  White Toque

  • United States
  • Wholesale Import and Export
  • 1 - 100 Employee

  • Sales And Marketing Specialist - PNW

    • May 2017 - Present

  • Sales & Marketing Manager Canada

    • Jun 2022 - Present

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  H Wines

  • Tacoma wa

  • Director of Sales

    • Aug 2016 - Oct 2016
    • Tacoma wa
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  71 Palm Restaurant

  • Ventura, CA

  • Executive Chef/Owner

    • Oct 1997 - Jan 2016
    • Ventura, CA

    Owned, renovated, and successfully operated 160-seat upscale French/American restaurant located in 1910 historic landmark craftsman cottage adjacent to Mission San Buenaventura in Ventura, CA. Created fresh, locally sourced, and seasonally-inspired menu, working with staff to revamp menu quarterl...

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  Marina Del Rey Yacht Club

  • Marina del Rey, CA

  • Executive Sous Chef

    • Nov 1994 - Sep 1997
    • Marina del Rey, CA

    Worked closely with Executive Chef to create and prepare daily specials for upscale clientele comprised of 4,000+ members. Supervised kitchen staff of five. Scheduled staff and independently ordered daily food supplies. Coordinated special events and prepared banquets for 50-500 guests, which inc...

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  Barsac Brasserie

  • Studio City, CA

  • Executive Chef

    • Apr 1992 - Nov 1994
    • Studio City, CA

    Entirely responsible for all facets of kitchen operations and back of house management, including hiring and supervising a staff of ten employees. Innovated a French & Californian-style cuisine. Accountable for daily ordering and weekly inventory. Monitored all food and labor costs with gener...

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  Tulipe Restaurant

  • Greater Los Angeles Area

  • Sous Chef

    • Sep 1991 - Feb 1992
    • Greater Los Angeles Area

    Performed sous chef duties under Chef Roland Gilbert and Chef Maurice Peguet, both renowned restaurateurs. Ran back of house lunch operations which included creation of daily specials. Responsible for daily inventory and food ordering.

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  Fennel Restaurant

  • Santa Monica, California

  • Executive Sous Chef and Chef de Cuisine

    • Jun 1990 - Sep 1991
    • Santa Monica, California

    Responsible for all facets of kitchen operations and management of back of house, owned by world renowned French Chefs Michel Rostang, Michel Chabran, Yan Jacquot, and Andre Genin. Expert in the incorporation of French cuisine. Performed hiring and supervising of kitchen staff of twelve. Created ...

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  Patina Restaurant Group

  • Greater Los Angeles Area

  • Chef de Cuisine/Catering

    • Jan 1989 - Jun 1990
    • Greater Los Angeles Area

    Responsible for creating menu and coordinating all aspects of preparation for off-site catering services under Executive Chef/Owner Joachim Splichal. Coordinated private parties of 10 – 3,000 guests.

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  Citrus Restaurant

  • Greater Los Angeles Area

  • Chef de Partie, Poissonier, Patissier

    • Mar 1988 - Jan 1989
    • Greater Los Angeles Area

    Performed all aspects of fish preparation for both lunch and dinner under Chef/Owner Michel Richard. Worked to prepare daily desserts including all house made pastries, ice cream & sorbets. Responsible for daily ordering of food supplies.

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  Los Feliz Inn

  • Greater Los Angeles Area

  • Chef de Cuisine

    • Apr 1986 - Mar 1988
    • Greater Los Angeles Area

    Responsible for all facets of lunch and dinner, and supervision of team of six kitchen staff members.   Daily ordering and preparation of food supplies. Worked closely with renowned Chef/Owner Pierre Pelech, creating a daily menu and innovative specials.

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  Hotel La Prairie

  • Crans-Montana, Switzerland

  • Sous Chef

    • Dec 1985 - Mar 1986
    • Crans-Montana, Switzerland

    Hired as a seasonal sous chef for Winter, the busiest season of the year. This restaurant provided French-Swiss Cuisine and ranked one of the best restaurants in Crans-Montana, Switzerland.

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  Ma Maison Restaurant

  • Greater Los Angeles Area

  • Chef de Partie

    • Mar 1985 - Nov 1985
    • Greater Los Angeles Area

    Worked under Chef de Cuisine Jean-Pierre Lemanisier and Owner Patrick Terrail. Responsibilities included Chef de Partie Tournant (Fish, Appetizers, Meat, Pastry, and Sauce). Was employed until the close of the restaurant in late-November, 1985.

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  Hotel/Restaurant Aujon

  • Flaine (Savoie), France

  • Chef de Partie, Poissonier

    • Dec 1984 - Mar 1985
    • Flaine (Savoie), France

    Daily preparation of fresh fish in varying classical French styles. Responsible for seasonal menu planning, sourcing recipes, and ordering of daily supplies under Chef Batieux.

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  L'Epi de France

  • Marietta, Georgia

  • Baker and Pastry Chef

    • Aug 1984 - Dec 1984
    • Marietta, Georgia

    Responsible for preparation and baking of bread and pastry for wholesale distribution.

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  Le Pré Catelan

  • Paris Area, France

  • Chef de Partie, Poissonnier, Patissier

    • May 1984 - Aug 1984
    • Paris Area, France

    Daily preparation of fresh fish and seafood. Quotidian baking of Chef’s signature pastries. Worked under Chef/Owner Gaston Lenotre.

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  Hotel/Restaurant La Toque Lyonnaise

  • St. Barthelemy, West Indies

  • Executive Sous Chef

    • Aug 1983 - May 1984
    • St. Barthelemy, West Indies

    Worked alongside Chef Jean Michel Bergougnoux to prepare Classic French and French–Caribbean cuisine. Imported French products to incorporate into daily menu selections.

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  Les Semailles Restaurant

  • Paris Area, France

  • Commis de Cuisine

    • Jul 1982 - Jul 1983
    • Paris Area, France

    Prepared daily lunches and dinners in a style of “nouvelle cuisine” under Chef Jean Jacques Joutteux.

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  Les Comtes du Maines

  • Le Mans Area, France

  • Apprentice

    • Jun 1979 - Jun 1981
    • Le Mans Area, France

    Initial training in French Country Cuisine under Chef/Owner Palma.