Culinary Director

• Jun 2023 - Present

Director Of Innovation

• Aug 2020 - Mar 2023

Director of Innovation at RealEats, a direct-to-consumer healthy prepared meals business based on sous-vide packaging. Created a functional system for product development from ideation to commercial launch to customers. Working directly with operations, digital/physical product, brand marketing/content, R&D, FSQA, and supply chain. • Grew revenues from $7 million in 2020 to $22 million in 2022 • Improved margins 17.4% pts • Raised $24.2m in equity financing and $5.9m in structured debt through venture capital, large-scale institutional funds, private-equity, and angels • Led a full brand, digital, and product refresh with the development of 350+ new meals • Grew the team from 36 to 158ppl managing both onsite and fully remote • Launched a 84,000 sqft FDA/USDA compliant manufacturing facility Show less

Corporate R&D Chef

• Jul 2017 - Jul 2020

As our off-premise R&D Chef I create, develop, and oversee our delivery program with the off-site team while spearheading our catering and events outlets. Leading the off-site R&D sector gives me the capacity to build out creative systems and implement strategic solutions with my culinary team. Growth team - Corporate Offsite R&D Chef Off-Premise R&D Chef & Delivery 2.0 Chef Assisted in opening 5 restaurants successfully Strategically instituted our restaurant and off-site delivery platform that is set to scale and grow as Dig Inn expands Develop seasonal menus for off-site catering and events that aligns with research and development, marketing, supply, operations, and strategy Collaborate with food team on systemic execution for special events Design and execute menus for a variety of platforms and events, including innovation in the food delivery space Represent Dig Inn as a natural brand ambassador, integrating my work into my network to develop strong relationships and stay in touch with all new research Complete tasks on time, and I have exceptional time management skills Oversee our on-the-ground delivery team to ensure food is handled safely and promptly through transportation Inject company culture whenever opportunities present themselves Show less

NY Resident - R&D Chef

• Aug 2016 - Jul 2017

Identifying and educating the organization on current/future food trends, driving a food-forward culture.Responsible for new product development, innovation, and execution. Systemwide scaling of recipes for top quality Create innovative new products and processes to maintain and grow a creative catalogue of products for our customers.Motivate and inspired colleagues to reach a required level of culinary excellence.

Corporate Executive Chef

• Apr 2015 - Jul 2016

Assisted in building an early stage startup operation from a small scale into one that expanded into all of Manhattan, most of Brooklyn, Westchester, Eastern NJ, Western LI and the DC Metro areaRepresents ~8 million in population coverage and ~750 square milesSold over 925,000 mealsDelivered over 360,000 ordersAchieved consistent weekly contribution margin of over 20%

Executive Sous Chef

• Jan 2015 - Apr 2015

Helped develop and fine tune recipes for a lower food cost and better quality. Reorganized the kitchen into a more efficient and cleaner work space. Cooking for an average 2500 customers daily with half the original staff.

Sous Chef

• Oct 2010 - Sep 2014

Responsible for all day to day operations, menu planning, produce ordering, held 1 Michelin Star since recruitment. Responsible for all day to day operations, menu planning, produce ordering, held 1 Michelin Star since recruitment.

Chef De Partie

• Nov 2010 - Oct 2011

Worked as chef de partie for several stations including Meat entremet, Fish Entremet Worked as chef de partie for several stations including Meat entremet, Fish Entremet

Line Cook

• Apr 2009 - May 2010

High end Dining, 100+ customers a day, worked several stations, including Sunday Brunch High end Dining, 100+ customers a day, worked several stations, including Sunday Brunch

Line Cook

• Oct 2008 - Dec 2009

Large country club catering weddings up to 500+ brunch/dinner. Assisted in all aspects of the kitchen including, prep, baking, butchery, cooking, and cooling product. Large country club catering weddings up to 500+ brunch/dinner. Assisted in all aspects of the kitchen including, prep, baking, butchery, cooking, and cooling product.

Line Cook

• Mar 2007 - Mar 2008

Epcot - Le Cellier Steakhouse Worked several stations around the kitchen during my time including: Garde Manger, Saute vegetable roast, meat / fish roast, and later Grill. 400/500 diners on a nightly basis. Epcot - Le Cellier Steakhouse Worked several stations around the kitchen during my time including: Garde Manger, Saute vegetable roast, meat / fish roast, and later Grill. 400/500 diners on a nightly basis.