Experience

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  Le Cordon Bleu College of Culinary Arts

  • Chef Instructor

    • Mar 2004 - Jun 2017

    Lecture, instruct, and demonstrate culinary arts principles and foundations to associate degree and certificate candidates in a classroom setting. Review, update, and implement curriculum for all assigned courses. Prepare grades and report attendance. Manage classroom to achieve all educationa...

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  Buckhead Life Restaurant Group

  • Greater Atlanta Area

  • Sous Chef

    • 2003 - 2004
    • Greater Atlanta Area

    Assisted in overall kitchen operations of award winning restaurant with over $3 million in sales a year. Responsible for supervision of 20 staff members. Developed daily menu specials, coordinate multiple daily deliveries, and ensure guest satisfaction by resolving any issues that may arise.

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  Le Giverney Bistro

  • Executive Chef

    • 2002 - 2003

    Responsible for management of kitchen operations, including: menu and recipe development, service execution, development of staff, ordering, scheduling, food and labor cost margins. Created spreadsheets to track food cost, inventories, scheduling and ordering. Developed working relationship wi...

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  Alon's Bakery & Cafe

  • Greater Atlanta Area

  • Chef

    • 2001 - 2002
    • Greater Atlanta Area

    Oversaw all kitchen operations including production, ordering, scheduling and hiring. Supervised kitchen staff and ensured high level of food quality and sanitation. Created and developed new menu items and recipes for multiple operations.

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  Fifth Group Restaurants

  • Bold American Catering/Food Studio

  • Party Chef

    • 2001 - 2001
    • Bold American Catering/Food Studio
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  Seegers

  • Greater Atlanta Area

  • Stage'/Chef de Cuisine

    • 2001 - 2001
    • Greater Atlanta Area

    Trained in various hot line stations in a Mobil five star-rated, AAA five-diamond restaurant. Assisted in daily menu planning meetings. Assisted in placing and receiving daily orders.

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  Rhapsody Restaurant

  • Greater Chicago Area

  • Sous Chef

    • 1999 - 2001
    • Greater Chicago Area

    Assisted in managing a kitchen with over $3 million a year in food sales and maintained an average food cost of 28.5%. Supervised, trained and developed a staff of 20. Responsible for ordering food items, bar and kitchen supplies. Responsible for maintaining a secure environment.

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  Four Seasons Hotels and Resorts

  • Greater Chicago Area

  • Line Cook

    • 1999 - 1999
    • Greater Chicago Area

    Ritz Carlton Water Tower Property managed by Four Seasons.

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  New Rivers Bistro

  • Providence, Rhode Island Area

  • Line Chef/Sous Chef

    • 1996 - 1999
    • Providence, Rhode Island Area

    Created recipes and implemented frequent menu changes and daily specials. Responsible for maintaining correct inventory and ordering of all food items. Developed spreadsheet to track food cost percentages. Assisted in training and developing new employees.

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  Gatehouse Restaurant

  • Providence, RI

  • Line Cook

    • 1995 - 1996
    • Providence, RI

    Worked sauté and wood burning grill stations preparing New American cuisine in a fine-dining atmosphere. Developed and produced daily specials. Responsible for production, set-up and execution of station menu items. Responsible for daily butchering of meats and seafood and production of stocks...

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  Flagstaff House Restaurant

  • Boulder, CO

  • Line Cook

    • 1994 - 1995
    • Boulder, CO

    Gained valuable experience and training in a fine-dining, Mobil four star-rated restaurant under the expertise of an innovative chef. Consistently prepared high quality food while working any hot line station in a high quality environment. Responsible for training and instructing line cooks on ...

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  US Navy

  • Petty Officer Third Class

    • Oct 1990 - Apr 1994

    Honorable Discharge. Navy Achievement Medal, National Defense Service Medal, Armed Forces Expeditionary Medal, Southwest Asia Service Medal.