Experience

The Clare

• Hospitality
• 1 - 100 Employee

• Executive Chef

  • Dec 2012 - Present

  *Responsible for all Culinary, Stewarding and Purchasing in a luxury 53 story High Rise Community named one of the most luxurious places to retire by CNBC. *Manage 30 employees in six dining outlets from a modernist cuisine dining room and a gourmet restaurant to a casual bistro and a grab and go venue. *8.5 million in annual food revenue including over $1 million in catering. *dramatically improved resident satisfaction scores resulting in a boom in occupancy from 40% to 100%. *instituted a 100% scratch kitchen including charcuterie, pastry and chocolates. Show less



Hyatt regency Woodfield

• Executive Chef

  • Aug 2007 - Apr 2012

  Responsible for all culinary operations in a 470 room hotel with 28,000 sq. feet of banquet and meeting space with 5 million dollars in food and beverage revenue. Established a “from scratch” method for preparing all types of food including but, not limited to savory and pastry. Placed top ten consistently in all Hyatt Hotels in North America for Food and Beverage Maritz scores. During my tenure, was awarded the “Les Amis Escoffier Annual Dinner” in 2009 and influenced the concept and vision of the newly designed hotel restaurant Fresh 1800 which features French influenced gourmet cuisine. Responsible for the financial planning of the Culinary department. Under my leadership the Culinary Department consistently meets our financial goals. Show less



Karma Restaurant

• Executive Chef

  • Mar 2005 - Jul 2006

  Responsible for all culinary, stewarding and purchasing in a 265 room hotel with 13,000 sq ft of banquet and meeting space. Improved food and beverage profit by 3% and increased revenue by 55%. Karma restaurant has earned “Top Ten Restaurants” in 2005 in the Daily Herald, 19.5 out of 20 for Sherman Kaplan and Best Fusion restaurant in 2005 for North Shore Magazine. Responsible for all culinary, stewarding and purchasing in a 265 room hotel with 13,000 sq ft of banquet and meeting space. Improved food and beverage profit by 3% and increased revenue by 55%. Karma restaurant has earned “Top Ten Restaurants” in 2005 in the Daily Herald, 19.5 out of 20 for Sherman Kaplan and Best Fusion restaurant in 2005 for North Shore Magazine.



Deerpath Inn

• Lake Forest Illinois

• Executive Chef

  • Apr 2004 - Mar 2005

  Hired as the Chef De Cuisine and then moved to Executive Chef in a 65 room Boutique Hotel with 10,000 sq ft of banquet meeting space. Responsible for all culinary, purchasing and stewarding operations. The kitchen placed high emphasis on high end products and a 100% from scratch mentality. The English Room featured French cooking techniques in a white table cloth setting and has been established as a “Dirona” Restaurant. The Hotel/Restaurant was also recognized by the Chaîne des Rôtisseurs. Hired as the Chef De Cuisine and then moved to Executive Chef in a 65 room Boutique Hotel with 10,000 sq ft of banquet meeting space. Responsible for all culinary, purchasing and stewarding operations. The kitchen placed high emphasis on high end products and a 100% from scratch mentality. The English Room featured French cooking techniques in a white table cloth setting and has been established as a “Dirona” Restaurant. The Hotel/Restaurant was also recognized by the Chaîne des Rôtisseurs.



Starwood Hotels and Resorts

• Westin O'hare

• Cook/Sous Chef

  • Mar 2000 - Mar 2004

  Hired as a Cook and was promoted to Sous Chef in a 525 room hotel with 35,000 sq ft of meeting space which has consistently earned 4 stars by the AAA. The hotel had a food and Beverage revenue of 14 million a year. Responsible for 25 culinarians, payroll, requisitioning of products, menu planning and training of all employees. Was also responsible for helping oversee V.I.P function at Sister Properties and Task Force Duties. Performed duties in 2004 as Executive Chef at the Westin Metro Detroit. Show less