Experience

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  Cleveland Clinic

  • Executive Chef - Wellness & Preventive Medicine

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  Cleveland Clinic

  • United States
  • Hospitals and Health Care
  • 700 & Above Employee

  • Executive Chef - Wellness & Preventive Medicine

    • Jan 2019 - Present

    Executive Chef for the Center for Integrative and Lifestyle Medicine. Developing and teaching Culinary Medicine for Cleveland Clinic patients.

  • Executive Chef Wellness Institute

    • Oct 2008 - Present

    Executive Chef for the Center for Integrative and Lifestyle Medicine. Developing and teaching Culinary Medicine for Cleveland Clinic patients.

  • Executive Chef Culinary Operations

    • Oct 1998 - Oct 2008

    Managed Culinary Operations for Cleveland Clinic Foundation House servicing Board of Governors, senior staff and leadership. Developed Food is Knowledge children's wellness program branded by Cleveland Clinic in 2003.

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  Lakewood Hospital a Cleveland Clinic Hospital

  • Executive Chef

    • Jun 1985 - Apr 1998

    Executive Chef Culinary Operations. Managed food preparation for all patient and employee feeding, developed wellness education programs. First hospital chef to compete and earn a place on a American Culinary Federation United States Culinary Olympic Team.

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  American Culinary Federation (ACF)

  • Member 1992 United States Culinary Olympic Team Northeast Region

    • Mar 1990 - Oct 1992

    1990 Individual Gold Medal US Olympic Team tryouts in Boston MA. 1991Team and individual Gold Medal Chef Ireland in Dublin, Ireland. 1992 Team Gold medal, Hotelympia in London England. 1992 Culinary Olympics, Frankfurt Germany, team Gold Medals placing third in the world out of 52 teams from 30 countries.

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  Maple Heights Catering

  • Maple Heights, OH

  • Cook

    • Oct 1975 - Oct 1987
    • Maple Heights, OH

    Part-time cook catering off premise clambakes for up to three hundred people as a second job for twelve years.

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  Bond Court Hotel

  • Cleveland, OH

  • Executive Chef

    • Jul 1982 - May 1985
    • Cleveland, OH

    489 room hotel with two restaurants and full service lounge. Banquet capacity 800, 300, 100 and 75 people. 24 hour room service. Off-premise catering. Responsible for all food outlets, hiring and training. American Culinary Federation apprenticeship training site.

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  Marriott/Inn Airport

  • Cleveland OH

  • Executive Sous Chef

    • Dec 1978 - Jul 1982
    • Cleveland OH

    379 room hotel with two restaurants and full service lounge. Banquet capacity of 400 and 500 people.Responsible for all food production, scheduling of staff. On team to open Buffalo Marriott.

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  1977/1978 United States of America Antarctic Expedition

  • Antarctica

  • Chef

    • Oct 1977 - Feb 1978
    • Antarctica

    Stationed primarily at Siple Station preparing meals in a camp for 50 men. Meals were prepared from mostly frozen, canned or dehydrated products using snow for water, living in temperatures as low as fifty degrees below zero. Received fresh food three times. My contract was for the summer season of 5 months.

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  Bluegrass Restaurant

  • Maple Heights, OH

  • Line Cook

    • Jan 1973 - Sep 1975
    • Maple Heights, OH

    300 seat restaurant with banquet capacity for 250 people. Started as a busboy during junior year of high school. After 9 months became a cooks helper and then promoted to sauté line cook for last 16 months. My leaving was to attend The Culinary Institute of America.