Experience

EcoBurner México

• Mexico
• Food and Beverage Services
• 1 - 100 Employee

• Co-Owner

  • Mar 2015 - Present



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• International Food & Beverage Consultant

  • Aug 2011 - Present

  BLUE LAGOON AT CHANKANAAB PARQUE - Beach Cuisine Cozumel, México November - December 2014 Rebranding and Product Modernization Owner consultation, menu creation, staff training with recipes MAHEKAL BEACH RESORT Playa del Carmen, Mexico November - December 2014 All facets of F&B product and operational support during pre-opening and opening activities KEBABZTAO - Arabic Cuisine Itajai, Brazil November 2012 Opening and operating procedures, employee training, recipe and menu development, P&L training to owners, product specification, 3,6, & 9 month follow-up. CLUB MED CHINA Shanghai August 2011 Designed all F&B aspects of a hotel in conceptual/construction phase including complete concept with multiple layers, budget forecast, equipment specifications, storage requirements, kitchen flow and Mise-en-avant, staffing guide, seating and space requirements, and initial supplier relations. Show less



Blue Diamond Resorts

• Barbados
• Hospitality
• 400 - 500 Employee

• Corporate Director of Food & Beverage | Corporate Chef

  • Oct 2018 - Aug 2022



Ocean by H10 Hotels

• Mexico
• Hospitality
• 100 - 200 Employee

• Corporate Chef / Corporate F&B

  • Jan 2015 - Oct 2018



Karisma Hotels & Resorts

• Hospitality
• 300 - 400 Employee

• Executive Chef

  • Dec 2013 - Aug 2014

  El Dorado Royale, El Dorado Casitas Royale, Sensimar Riviera Maya, Generations Riviera Maya Directs daily culinary operations for 800 room AAA 4 diamond all inclusive resort complex with an annual food product budget of approx $3MUSD. Oversees all culinary activities for multiple(14) outlets and highly active banqueting facilities. Supervises 200 member culinary and stewarding brigade. El Dorado Royale, El Dorado Casitas Royale, Sensimar Riviera Maya, Generations Riviera Maya Directs daily culinary operations for 800 room AAA 4 diamond all inclusive resort complex with an annual food product budget of approx $3MUSD. Oversees all culinary activities for multiple(14) outlets and highly active banqueting facilities. Supervises 200 member culinary and stewarding brigade.



Parallel 26 American Bistro

• Balneario Camboriu, Brazil

• Executive Chef / Owner

  • Dec 2012 - May 2014

  Concept development, supplier procurement and relations, Purchasing, inventory and all costing, Opening and operating procedures, employee training, Recipe and menu development, P&L training to partner, product specification. #1 on tripadvisor in respective city after 6 months of operation Concept development, supplier procurement and relations, Purchasing, inventory and all costing, Opening and operating procedures, employee training, Recipe and menu development, P&L training to partner, product specification. #1 on tripadvisor in respective city after 6 months of operation



Gansevoort Hotel Group

• United States
• Hospitality
• 1 - 100 Employee

• Executive Chef

  • Aug 2010 - Jun 2011

  Responsible for all culinary and stewarding operations of luxury resort boutique hotel with 91 guest-rooms. Directs daily culinary operations for 120-seat 5-star luxury resort hotel with annual revenue of $1.5 Million, Oversees opening/closing, inventory, purchasing and receiving and supervises 20-member international kitchen staff, ensuring highest possible standards for safety and quality are met. Instituted operational procedures that improved overall efficiency by 10% within 5 months of hire. Other key accomplishments: Partnering with F&B Director, produced establishment’s first profitable quarter since its 2008 opening, more than doubling forecasted monthly sales for March 2011. Developed unique French Bistrot-inspired and Caribbean-infused modern cuisine that secured establishment’s reputation as one of areas’ premier fine dining establishments. Crafts a variety of client-specific menus for an average of 25 20- to 200-attendee special events per year (weddings, seminars, etc.), establishing and maintaining a 100% client satisfaction rating. Show less



Club Med

• France
• Hospitality
• 700 & Above Employee

• Corporate Executive Chef / Food & Beverage Product Manager

  • Sep 2003 - Jul 2010

  Responsible for all Food and Beverage venues for 7 resorts throughout the North America, Mexico, and the Caribbean. Key accomplishments: Successfully managed a combined annual food and beverage product budget of $23 million Led the HACCP compliance initiative for all properties Led all Food and Beverage initiatives specializing in culinary operations modernization Designed all new F&B concepts and F&B renovation projects Increased overall guest satisfaction by 30% Created chef and menu committee in 2006 Introduced software and oversaw implementation of standardized recipe database for all properties that increased productivity by 10% while reducing costs by an estimated 8% in 2006 & 2007. Developed competency and fundamental checklists to assist the development of all F&B staff for Club Med University Created and implemented wine program that generated a revenue increase by %150 from $400k to $1M over a two-year period of time in 2008-2010 Created, organized and promoted 9 International Wine & Food Festivals that increased room sales by 25 – 50% per festival week, and individual department revenues by up to 30% in 2007-2010. Created new marketplace restaurant concept that enabled culinary operations to provide higher quality of product and freshness while maintaining staffing levels and cutting costs by 15% in 2007. Identified trend toward healthier fare, introduced highly popular health-oriented menus and menu items, successfully capturing health-conscious market in 2004. Developed and Mentored six cooks from chef de parties through Chef de Cuisine or Executive Chef 2003 - Present Worked with Miami-Dade Education Department and Slow Food to teach children at all levels the importance of good healthful eating habits. Gables High School Garden harvest and demo. Miami grade school garden planting. Recipient of award for 17 years of dedication, professionalism, and achievements in 2010. Show less