Experience

IP Casino Resort Spa

• United States
• Hospitality
• 1 - 100 Employee

• Chef De Cusine

  • 2008 - Present

  Chef of Restaurant 32 Chef of Restaurant 32


Great Southern Restaurant & Consulting Firm LLC
• Owner/ Operator

  • Jan 2006 - 2008


The Palace Resort and Casino

• Executive Chef

  • 2004 - Feb 2006

  Mignions Fine Dining Haute Cuisine , 5 Star Mobile Rating Banquets up to 1,400 Sports Zone 1,000 capacity, Grill seating of 100 Buffet feeds up to 2,600 per day, Bakery up to 400 per day Room Service to Entire Resort Mignions Fine Dining Haute Cuisine , 5 Star Mobile Rating Banquets up to 1,400 Sports Zone 1,000 capacity, Grill seating of 100 Buffet feeds up to 2,600 per day, Bakery up to 400 per day Room Service to Entire Resort



Beau Rivage

• France
• Media Production
• 1 - 100 Employee

• Chef Tournant

  • Dec 1999 - 2004

  Worked as Chef in all areas of food and beverage in Resort and Casino, from 11 individual restaurants to banquets to catering Buffet Chef including manager for up to 60 workers and feeding more than 2,900 daily Banquets up to 3,000 Hotel Sous Chef including all types of cuisine from East to West Assisted with two Beau Rivage presentations for Worked as Chef in all areas of food and beverage in Resort and Casino, from 11 individual restaurants to banquets to catering Buffet Chef including manager for up to 60 workers and feeding more than 2,900 daily Banquets up to 3,000 Hotel Sous Chef including all types of cuisine from East to West Assisted with two Beau Rivage presentations for


Asolare / Paridiso
• Chef

  • Jan 1998 - Jan 1999


Hattiesburg Country Club

• United States
• Hospitality
• 1 - 100 Employee

• Executive Chef

  • Jan 1995 - Jan 1997

  French, Southern and Cajun Cuisine Responsible for ordering, hiring and firing of staff, food cost control and banquet production French, Southern and Cajun Cuisine Responsible for ordering, hiring and firing of staff, food cost control and banquet production