Executive Chef

• Aug 2022 - Present

Chef - Owner

• Sep 2020 - Aug 2022

Fine Dining Events and Consulting. Fine Dining Events and Consulting.

Executive Chef

• Jan 2016 - Aug 2021

Executive Chef responsible for banquets at the iconic Plaza hotel, in New York City. With my team, we execute all of the events and galas in the Grand Ballroom, Terrace Room, Palm Court, Oak Room and Plaza meeting spaces. Executive Chef responsible for banquets at the iconic Plaza hotel, in New York City. With my team, we execute all of the events and galas in the Grand Ballroom, Terrace Room, Palm Court, Oak Room and Plaza meeting spaces.

Executive Chef

• May 2013 - Aug 2015

Executive Chef at Hudson overseeing Hudson Common, Tequila Park, Hudson Lodge, Henry a Liquor Bar, Half & Half, Craft & Claw concepts, as well as Banquets and Room Service. Currently manage team of 40+ Local 6 employees. Daily responsibilities include scheduling, payroll, menu development, employee development, staffing and purchasing. Increased annual revenues yearly, resulting in just under 5 million in food sales for 2014. Received and maintained an “A” grade for sanitation in every venue at all times. Maintain HACCP plan for hotel, trained under Bruno Goussaut. Headquarters of 2013 & 2014 NYC Wine & Food Festival; participated in NYCWFF "Burger Bash" & "Tacos and Tequila". Third Place winner of Time Out Magazine’s "Battle of the Burger 2013", 1st place winner of Thrillist’s 2013 "Taco Takedown". Finalist in NYC Burger Bash 2014 and Stacked event 2014. Show less

Executive Chef of MPD Restaurant & Courgette Restaurant

• Jun 2010 - Feb 2013

Opened Courgette in Dream Hotel Midtown while also running MPD for the same group. Responsible for the restaurant’s opening, menu development, training, hiring and day-to-day management. A 96-seat Mediterranean restaurant in midtown Manhattan featuring House-made pastas, raw bar, charcuterie station and Mediterranean menu that featured original bruscettas, carpaccios, seafood, dry-aged meats and house-made ravioli. Received and maintained an “A” grade at all times. Executive Chef MPD from opening and responsible for all BOH operations; created all menus, presentation & culinary concept. Interviewed, hired and trained all BOH staff (crew of approximately 22 employees). Initiated and maintained all vendor relationships, BOH allocation, equipment purchase, kitchen design and layout. Created all recipes, forms, systems and techniques. Controlled food cost and BOH labor cost, including scheduling and payroll. Responsible for sanitation and received and maintained an “A” grade at all times. Received a recommendation from the Guide Michelin. Show less

Chef, Proprietor

• Aug 2008 - Jun 2010

Worked with a number of private clients, including all events for Marc Ecko Enterprises. Executed events for the CFDA, Wounded Warrior Project, AMG Productions, and Unified Wisdom. Full service catering operation; providing tasting menus, passed hors d’oeuvres, large-scale corporate and philanthropic events, food styling for photo shoots. Worked with a number of private clients, including all events for Marc Ecko Enterprises. Executed events for the CFDA, Wounded Warrior Project, AMG Productions, and Unified Wisdom. Full service catering operation; providing tasting menus, passed hors d’oeuvres, large-scale corporate and philanthropic events, food styling for photo shoots.

Chef de Cuisine

• 2007 - 2008

Responsible for all culinary experiences in the Grand Lounge, Catering, and Room Service. The hotel has 363 rooms in service, 6 meeting spaces, and two bars. Collaborated with food and beverage team at Tribeca Grand Hotel on a weekly basis. Prepared and executed menus for numerous Cinema Society events. Corporate clients included MTV, Victoria’s Secret, Vogue and more. Responsible for sanitation and operation of all culinary outlets within the hotel, including The Yard outdoor seasonal outlet. Responsible for all culinary experiences in the Grand Lounge, Catering, and Room Service. The hotel has 363 rooms in service, 6 meeting spaces, and two bars. Collaborated with food and beverage team at Tribeca Grand Hotel on a weekly basis. Prepared and executed menus for numerous Cinema Society events. Corporate clients included MTV, Victoria’s Secret, Vogue and more. Responsible for sanitation and operation of all culinary outlets within the hotel, including The Yard outdoor seasonal outlet.

Executive Chef

• Sep 2005 - Jun 2007

Executive Chef of 169-room hotel with an 88-seat restaurant, and 80-seat lobby. Responsible for the design and execution of seasonal menus for all food venues. This includes 44 Restaurant, the Lobby, room service, and all banquets. Served on the executive committee, helping to keep the hotel on brand. Supervised a staff of approximately 26 BOH employees. Executed events for Gotham Magazine, Weinstein Pictures, Glamour and MTV. Stayed on until the Royalton closed for the 4-month renovation on June 10th. Show less

Sous Chef

• Oct 2004 - Aug 2005

Sous Chef of busy midtown restaurant. Supervised the preparation and execution of high-end in-house functions, as well as daily lunch and dinner service. Supervised a staff of over 20 persons, and executed an average of 400 high quality meals daily. Responsible for meat and fish ordering; executed brunch service averaging 300 guests per day. Sous Chef of busy midtown restaurant. Supervised the preparation and execution of high-end in-house functions, as well as daily lunch and dinner service. Supervised a staff of over 20 persons, and executed an average of 400 high quality meals daily. Responsible for meat and fish ordering; executed brunch service averaging 300 guests per day.

Sous Chef

• Dec 2003 - Oct 2004

Sous Chef under Executive Chef Fred Brightman. Classical technique, with strict regard for quality, implemented utilizing various cooking techniques for vegetables, meats, and fish. Worked the hotline every night, as did Chef Brightman. Participated in all client tastings, responsible for catering details involving private parties and special events, including “Sex & the City” wrap party, numerous film premiers, and “Wine Spectator” events. Sous Chef under Executive Chef Fred Brightman. Classical technique, with strict regard for quality, implemented utilizing various cooking techniques for vegetables, meats, and fish. Worked the hotline every night, as did Chef Brightman. Participated in all client tastings, responsible for catering details involving private parties and special events, including “Sex & the City” wrap party, numerous film premiers, and “Wine Spectator” events.

Sous Chef

• Sep 2002 - Dec 2003

Sous chef primarily for Strip House, but also cross trained and managed the teams at Michael Jordan’s Steakhouse, The Monkey Bar and 24 Fifth Avenue Ballroom. Rejoined The Monkey Bar in the fall of 2002, as Roundsman/Fish station. Promoted in February 2003 to Sous Chef of Strip House, working directly with Chef Rene Lenger, and helped win the distinction of the top rated steakhouse in Manhattan (Zagat Guide, 2004). Also managed the kitchen at Michael Jordan’s Steakhouse. Executed special events at 24 Fifth Ave. Responsibilities included scheduling, cooking on the line, supervising all stations, expediting, payroll, ordering and inventory. Responsible for maintenance of food consistency regarding preparation and presentation. Represented The Glazier Group at various NYC events. Show less