Experience

Hotel Domestique
• United States
• Hospitality
• 1 - 100 Employee
• Executive Chef

  • Nov 2018 - Present


The Farmers Table

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

• Executive Chef

  • Nov 2017 - Jul 2018

  Assisted in opening restaurant's new location by developing new farmer and vendor relations, and kitchen design. Created new and unique menu. Managed staff of 15, ensuring smooth daily operations. Assisted in opening restaurant's new location by developing new farmer and vendor relations, and kitchen design. Created new and unique menu. Managed staff of 15, ensuring smooth daily operations.



The Loft at Soby's

• Private Chef

  • Apr 2017 - Nov 2017

  Prepared meals for clients who rented the space to hold events such as corporate dinners, wedding receptions, etc. Performed cooking demonstrations. Prepared meals for clients who rented the space to hold events such as corporate dinners, wedding receptions, etc. Performed cooking demonstrations.



Soby's New South Cuisine

• Chef de Cuisine

  • Jul 2015 - Apr 2017

  Oversaw 6 million dollar per year, high volume restaurant; managed staff of 25. Handled all back-of-house operations, including budget management and food ordering. Represented Soby’s at all major downtown food gatherings/festivals, including Euphoria, Fall for Greenville, March of Dimes. Oversaw 6 million dollar per year, high volume restaurant; managed staff of 25. Handled all back-of-house operations, including budget management and food ordering. Represented Soby’s at all major downtown food gatherings/festivals, including Euphoria, Fall for Greenville, March of Dimes.



High Cotton

• United States

• Executive Sous Chef

  • May 2014 - Jul 2015

  Assisted Chef in daily operations of 3 million dollar per year restaurant. Aided in menu development, maintaining food costs, daily ordering, training & development, and establishing vendor relationships. Assisted Chef in daily operations of 3 million dollar per year restaurant. Aided in menu development, maintaining food costs, daily ordering, training & development, and establishing vendor relationships.



Holiday Retirement

• United States
• Hospitality
• 700 & Above Employee

• Executive Chef

  • May 2011 - Jul 2014

  Managed all back-of-house operations, including strict food and labor budget management. Required to cook minimum 50 hours per week. Conduct employee development training as well as Corporate Chef training Managed all back-of-house operations, including strict food and labor budget management. Required to cook minimum 50 hours per week. Conduct employee development training as well as Corporate Chef training


Cliffs at Keowee Falls
• Sous Chef

  • Nov 2008 - Jan 2010

City Range
• United States
• Restaurants
• 1 - 100 Employee
• Executive Chef

  • Sep 2006 - Nov 2008