Experience

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  Metz Culinary Management

  • United States

  • Corporate Executive Chef Higher Education / Independent Schools

    • Mar 2022 - Present
    • United States
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  Aramark Collegiate Hospitality

  • United States
  • Hospitality
  • 700 & Above Employee

  • Campus Executive Chef Cleveland State University

    • Jul 2021 - Mar 2022

  • Traveling Executive Chef

    • May 2020 - Jul 2021

  • Senior District Executive Chef at John Carroll University

    • Feb 2016 - May 2020

    oversee the culinary department for a 6 million dollar operation at John Carroll University Including 1 million in retail which incompasses Einstein's bagels and campus retail. 1 million in catering working in multiple locations across campus. 4 million in campus dining providing meals for 3000 daily. Work with the production manager on ordering, production sheets and keeping a staff of 75 focused. Oversee 2 sous chefs. Developed a union team to be focused on the customers and there needs. Member of the John Carroll Sustainability CommitteeForever Carroll Gala September 2016. Developed, planned and executed a seamless reception and plated diner for 500 guest’s that exceeded the JCU client’s expectations.The District Chef position is the lead chef for productivity and culinary excellence covering four universities in Ohio and two in West Virginia with a total revenue of over 20 million. Part of the culinary transition team for Kent State University May 2017.Sales presentations at Kent State University, Ohio Wesleyan, West Virginia and Marshall University

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  Embassy Suites Beachwood

  • beachwood ohio

  • Executive Chef

    • Feb 2012 - Feb 2016
    • beachwood ohio

    Taste of Beachwood Peoples Choice Winner November 2013. Coding of all food and beverage invoices. Customized the ordering process through Sysco Market to be more efficient by creating templates and custom lists.Built a strong culinary team that delivers efficiency through helping one another.Chan...

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  Driftwood Hospitality Management

  • crowne plaza cleveland city centre hotel

  • Executive Chef

    • Aug 2006 - Nov 2011
    • crowne plaza cleveland city centre hotel

    Responsible for overall direction of culinary department at the Crowne Plaza Cleveland City Centre Hotel, a 472 room full service hotel with over 28,000 sq feet of meeting space.MSTS scores (meeting satisfaction tracking survey)August 2006 ranked 75 out of 77 hotelsMay 2011 ranked 1st out of 144h...

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  Hilton Hotels Corporation

  • Director Of Food And Beverage

    • Feb 2005 - Aug 2006
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  Hilton Hotels

  • Executive Chef

    • Oct 2000 - Jan 2005

    Responsible for overall direction of full service Food and Beverage operation at the Embassy Suites Cleveland Downtown, a 268 all suite, full service hotel with 10,000 square feet of meeting space.Responsible for overall performance of the Food and Beverage department including, Restaurant, Rooms...

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  Embassy Suites Hotel

  • Executive Chef

    • Nov 1995 - Oct 2000

    Responsible for overall performance of the culinary staff at Embassy Suites Beachwood. Responsible for working every aspect of the restaurant including lunch chef, prepping, pars, menu development, inventory, ordering and delegating authority within the kitchen.Banquet facility up to 300 people.

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  Cafe Brio

  • Kitchen Manager

    • Dec 1989 - Jan 1991

    Responsible for prepared food inventory, pars and making the daily prep list.Delegating authority within the back kitchen