Experience

Hyatt Regency Baytown-Houston

• United States
• Hospitality
• 1 - 100 Employee

• Executive Chef at Hyatt Regency Baytown-Houston

  • Mar 2023 - Present



Hyatt Regency Scottsdale Resort & Spa at Gainey Ranch

• United States
• Hospitality
• 1 - 100 Employee

• Executive Sous Chef

  • Jun 2018 - Present

  Highly passionate and ambitious chef with over 14 years of professional culinary experience. Always looking to establish the highest level in standards and excel alongside his team in a culture of care and comradeship. Successfully assisted in corporate projects such as: servicing the Superbowl LIII in Atlanta, grand openings of Hyatt House/Place in Tempe, AZ & Hyatt Regency Portland, OR and silver medal winner of the 2017 Good Taste Series Finals Highly passionate and ambitious chef with over 14 years of professional culinary experience. Always looking to establish the highest level in standards and excel alongside his team in a culture of care and comradeship. Successfully assisted in corporate projects such as: servicing the Superbowl LIII in Atlanta, grand openings of Hyatt House/Place in Tempe, AZ & Hyatt Regency Portland, OR and silver medal winner of the 2017 Good Taste Series Finals



Andaz West Hollywood

• United States
• Hospitality
• 1 - 100 Employee

• Sous Chef

  • Jun 2015 - May 2022

  Orchestrate a culinary operation which includes and is not limited to; locally sourced seasonal menus, diversified banquets and community based events at the lavish rock & roll flagship hotel! successfully teamed with 20 skilled culinarians to produce at the highest levels of standars. Entertained banquets which fulfill maximum capacity of roughly 250+ guests involving intricate plated dinners, elaborate displays and prestigious clients The team was equpped with detailed guides and structure to promote development and create a consistent and successful environment. well versed in Birchstreet, Microsoft office and menu engineering Show less



Hyatt Regency

• United States
• Hospitality
• 700 & Above Employee

• Culinary Supervisor

  • Jun 2010 - May 2015

  Actively involved in menu management, purchasing and kitchen maintenance. Worked all stations and managed the culinary operation in the absence of the sous chef. Focused on a seasonal menus revolving around sustainability and humane agricultural practices. Sourced ingredients from our local farmers market and revolved weekly specials around the product. Actively involved in menu management, purchasing and kitchen maintenance. Worked all stations and managed the culinary operation in the absence of the sous chef. Focused on a seasonal menus revolving around sustainability and humane agricultural practices. Sourced ingredients from our local farmers market and revolved weekly specials around the product.



Pueblo Bonito

• Mexico
• Hospitality
• 100 - 200 Employee

• Lead Line Cook

  • Jun 2009 - Apr 2010

  Interchangeably worked Sautee, Grill, and the Pizza Oven in an open kitchen with an International Cuisine concept which focused on quality cuts and seafood. Worked alongside the executive chef in a project which consisted of “molecular gastronomy”. In turn, we did an exposition of the result in Culiacan, MX. Interchangeably worked Sautee, Grill, and the Pizza Oven in an open kitchen with an International Cuisine concept which focused on quality cuts and seafood. Worked alongside the executive chef in a project which consisted of “molecular gastronomy”. In turn, we did an exposition of the result in Culiacan, MX.



White Sands Of La Jolla

• United States
• Facilities Services
• 1 - 100 Employee

• Sous Chef

  • Jan 2007 - Jun 2009

  Overlooked a banquet style operation which fed a residency of 700+ on a daily basis Managed a 30-day cycle menu consisting of 3 daily meal periods, which included classical preparations and strict dietary guidelines Focused on Purchasing, staff training, counseling, communication and quality control/reduction of meals Overlooked a banquet style operation which fed a residency of 700+ on a daily basis Managed a 30-day cycle menu consisting of 3 daily meal periods, which included classical preparations and strict dietary guidelines Focused on Purchasing, staff training, counseling, communication and quality control/reduction of meals