Experience

Lakewood Yacht Club

• United States
• Maritime Transportation
• 1 - 100 Employee

• Executive Chef

  • Jan 2022 - Present

  Executive Chef of busy private club that hosts banquet functions, has a full service restaurant and bar. Lakewood is home to over five hundred members and is well known for Sunday Brunch and home made pastries. Executive Chef of busy private club that hosts banquet functions, has a full service restaurant and bar. Lakewood is home to over five hundred members and is well known for Sunday Brunch and home made pastries.



Freelance

• Houston, Texas, United States

• Private Chef- available for private dinner parties

  • Oct 2020 - Mar 2022

  Let's face it the Pandemic keeps dragging on and a guy needs to make a living! Why not throw a dinner party in your home with close friends and have a Private Chef do the cooking for you! Let's face it the Pandemic keeps dragging on and a guy needs to make a living! Why not throw a dinner party in your home with close friends and have a Private Chef do the cooking for you!



Compass Group USA

• United States
• Food and Beverage Services
• 700 & Above Employee

• Executive Chef

  • Sep 2021 - Jan 2022



Main 101 Grill and Bar, Inc.

• United States
• Restaurants

• Chef

  • Mar 2020 - Jan 2021

  From curbside service to limited capacity seating serving modern classics and world flavors in fine cuisine during the pandemic. From curbside service to limited capacity seating serving modern classics and world flavors in fine cuisine during the pandemic.



Freelance

• Quintana Roo, Mexico

• Professional Chef

  • Jul 2019 - Dec 2019

  Restaurant consulting in tourist zone of Puerto Aventuras, Mexico. Restaurant consulting in tourist zone of Puerto Aventuras, Mexico.



Jeff and Tara Doyle

• Private Chef

  • Jun 2018 - Jul 2019



Pollo Boom restaurant

• Quintana Roo, Mexico

• Chef Owner

  • Jan 2015 - Jun 2018

  Casual, To go restaurant in Puerto Aventuras, México. Utilized local ingredients and made Carribbean roasted chicken, fresh made Soups, Sandwiches, Salads and Sides. Casual, To go restaurant in Puerto Aventuras, México. Utilized local ingredients and made Carribbean roasted chicken, fresh made Soups, Sandwiches, Salads and Sides.



Broward County Convention Center

• United States
• Hospitality
• 1 - 100 Employee

• Executive Chef

  • 2002 - 2012

  During my time at BCCC we were able to accommodate buffets up to 7000 people and three course plated dinners up to 3000 people. Also we prided ourselves in servicing many smaller functions simultaneously. I headed a management team of an Executive Sous Chef, two Banquet Chefs and an Executive Steward. Our number of cooks changed seasonally, but during busy season could get up to 60 cooks daily. During my time at BCCC we were able to accommodate buffets up to 7000 people and three course plated dinners up to 3000 people. Also we prided ourselves in servicing many smaller functions simultaneously. I headed a management team of an Executive Sous Chef, two Banquet Chefs and an Executive Steward. Our number of cooks changed seasonally, but during busy season could get up to 60 cooks daily.



Brown Palace Hotel & Spa

• United States
• Hospitality
• 1 - 100 Employee

• Head Chef of Hotel Outlet

  • 2000 - 2002

  First I ran Ellyngton's breakfast restaurant then moved to Ship's Tavern Steak House Restaurant at the historic Hotel- the Brown Palace Hotel and Spa. First I ran Ellyngton's breakfast restaurant then moved to Ship's Tavern Steak House Restaurant at the historic Hotel- the Brown Palace Hotel and Spa.



Massa's Restaurant and Massa's Seafood Grill

• Houston, Texas Area

• Executive Chef

  • 1998 - 2000

  I was responsible for two restaurant locations in downtown Houston. Focus was on Seafood from the Texas and Louisiana coasts. We made everything from scratch, we used one restaurant as a commissary for the other to minimize waste and personnel. We also made all desserts from scratch. I was responsible for two restaurant locations in downtown Houston. Focus was on Seafood from the Texas and Louisiana coasts. We made everything from scratch, we used one restaurant as a commissary for the other to minimize waste and personnel. We also made all desserts from scratch.