Experience

Sabio on Main
• United States
• Restaurants
• 1 - 100 Employee
• Sous Chef

  • Oct 2017 - Present


The Peasant and the Pear

• Chef De Cuisine

  • Apr 2017 - May 2017

  Consulting at first and role of Chef de Cuisine later on Consulting at first and role of Chef de Cuisine later on



Dropbox

• United States
• Software Development
• 700 & Above Employee

• Specialty Cook

  • Feb 2016 - Aug 2016

  Created smaller pop-up options that were geared towards food enthusiasts centered around SF seasonal vegetables. Created smaller pop-up options that were geared towards food enthusiasts centered around SF seasonal vegetables.



Burritt Room + Tavern

• United States
• Restaurants

• Executive Sous Chef

  • Nov 2014 - Dec 2015

  A Charlie Palmer restaurant and cocktail bar. A Charlie Palmer restaurant and cocktail bar.



TBD Restaurant (now Fenix Restaurant)

• Sous Chef

  • Aug 2014 - Nov 2014

  It was a small Boh staff at an all wood fire kitchen. When I say all wood fire, I mean no oven or induction burners. Cast-iron everything. It was a small Boh staff at an all wood fire kitchen. When I say all wood fire, I mean no oven or induction burners. Cast-iron everything.



AQ Restaurant

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

• Line Cook

  • Jul 2013 - Sep 2014

  Started from Garde Manger progressed to Hot Apps, went on to Entremetier while transitioning to an all prix fixed menu and reconfiguration of the hot line, and did a stint under the pastry chef. Started from Garde Manger progressed to Hot Apps, went on to Entremetier while transitioning to an all prix fixed menu and reconfiguration of the hot line, and did a stint under the pastry chef.