Experience

Masterbuilt | Kamado Joe

• United States
• Manufacturing
• 1 - 100 Employee

• Director of Culinary Inspiration

  • Jan 2017 - Present

  Celebrating live fire cooking and the outdoor lifestyle. Celebrating live fire cooking and the outdoor lifestyle.



Animal Warriors

• India
• Environmental Services
• 1 - 100 Employee

• Executive Chef

  • Sep 2012 - Present

  Animal Warriors is a 501(c)(3) nonprofit organization established to fight for the welfare of all animals. We are raising dollars and awareness to create a physical location just outside of Wilmington NC. As the Executive Chef, my responsibilities pertain to supporting the cause utilizing my culinary skill set. We have thrown a gourmet gala "One Wild Night" and are currently hosting a pop up restaurant series "Feast for the Beast". Animal Warriors is a 501(c)(3) nonprofit organization established to fight for the welfare of all animals. We are raising dollars and awareness to create a physical location just outside of Wilmington NC. As the Executive Chef, my responsibilities pertain to supporting the cause utilizing my culinary skill set. We have thrown a gourmet gala "One Wild Night" and are currently hosting a pop up restaurant series "Feast for the Beast".



Taste of the NFL

• Philanthropic Fundraising Services
• 1 - 100 Employee

• Volunteer Chef

  • Feb 2012 - Present

  Fortunate to volunteer at Taste of The NFL's Party for a Purpose (Indianapolis 2012, New Orleans 2013, New York/NJ 2014). Since 1992, The Taste of the NFL (a 501(c)(3)) has rallied the country's top chefs and the NFL's greatest to raise money in support of food banks throughout the United States. The efforts culminate at the Super Bowl with The Party for a Purpose. Held on the eve of the Super Bowl, this event is a unique way to experience exceptional cuisine, meet NFL players and coaches and support our fight against hunger. Hundreds of volunteers have made TNFL the single most successful charitable event of the Super Bowl raising over 15 million dollars to kick hunger! Show less



The Chef's Academy

• United States
• Education Management
• 1 - 100 Employee

• Lead Chef Instructor

  • Jul 2011 - Oct 2021

  Providing education and leadership for The Chefs Academy; awarding associates degrees in Culinary Arts and Baking and Pastry. As the Lead Chef Instructor my responsibility is to ensure that TCA students receive the premier educational experience from solid fundamentals to innovative techniques. Outside the school walls I enjoy being a brand champion building sustainable relationships that better our school and students. Presently serving on the curriculum committee, MDI committee and Scholarship committee. Show less


Kamado Grille
• Peru
• Food and Beverage Services
• 1 - 100 Employee
• Chief Culinary Officer

  • Apr 2014 - Jan 2017


Mixto, Contemporary Latin

• Executive Chef

  • Jan 2010 - Aug 2011

  Upscale Modern Latin/Fun Dining, 150 seats Awarded 2010 Wilmington Magazine and Star News “Top Chef” Responsible for all aspects of restaurant: Concept building, Personnel, Purchasing, Menu, Training, Marketing, Catering, and Budgeting Upscale Modern Latin/Fun Dining, 150 seats Awarded 2010 Wilmington Magazine and Star News “Top Chef” Responsible for all aspects of restaurant: Concept building, Personnel, Purchasing, Menu, Training, Marketing, Catering, and Budgeting



Buoy 32 Bistro

• Executive Chef/Director

  • Sep 2007 - Feb 2010

  Fine Dining Seafood Boutique, 75 seats Founder/Executive Chef, serving local seafood & produce, Americana/Pan Asian/French Influence. Named Best New Chef of Wilmington – March 2008 Ranked 2009 Wilmington Magazine and StarNews Top 5 Chefs Responsible for all aspects of restaurant: Personnel, Purchasing, Menu, Training, Marketing, Catering, Accounting, and Budgeting. Fine Dining Seafood Boutique, 75 seats Founder/Executive Chef, serving local seafood & produce, Americana/Pan Asian/French Influence. Named Best New Chef of Wilmington – March 2008 Ranked 2009 Wilmington Magazine and StarNews Top 5 Chefs Responsible for all aspects of restaurant: Personnel, Purchasing, Menu, Training, Marketing, Catering, Accounting, and Budgeting.



Culinary Concepts

• United Kingdom
• Retail

• Executive Sous Chef

  • 2005 - 2007

  Fine Dining, 250 seats, Averaged 400 covers per night. Pan Asian influence Specialized in Fresh Seafood, Dry Aged Steaks and Sushi. Managed daily kitchen operations and P.M. service Responsible for developing specials and new menu items Served as Sous Chef of Chops and Yabba summer of 07 Fine Dining, 250 seats, Averaged 400 covers per night. Pan Asian influence Specialized in Fresh Seafood, Dry Aged Steaks and Sushi. Managed daily kitchen operations and P.M. service Responsible for developing specials and new menu items Served as Sous Chef of Chops and Yabba summer of 07



Harbourside

• Germany
• Events Services

• Commis

  • Dec 2004 - Aug 2005

  Fine dining, 400 seats - turning over on average 2.5 times a night. Largest Seafood Restaurant in New Zealand. Ran Larder, Grill, Sauté, Banquet, Prep, and Fish/Meat Fabrication. Bought whole fish at auction daily. Fine dining, 400 seats - turning over on average 2.5 times a night. Largest Seafood Restaurant in New Zealand. Ran Larder, Grill, Sauté, Banquet, Prep, and Fish/Meat Fabrication. Bought whole fish at auction daily.