Experience

Castle Hot Springs
• United States
• Hospitality
• 1 - 100 Employee
• Executive Chef

  • Jul 2022 - Present
• Sous Chef

  • Mar 2019 - Mar 2021

  Established and operate a 3-meal/day restaurant, Harvest. Write and execute seasonal menus including breakfast, lunch, brunch, trail/to-go, and a daily 5-course tasting menu for dinner service. Work directly with onsite farmers to develop crop plans. Handle ordering with high-end purveyors. Maintain a fine-tuned kitchen full of creative craftsmen. Ranked #1 Resort in AZ. Recognized by: Travel & Leisure, New York Times, Condé Nast, Forbes, London Daily Mail, etc. Established and operate a 3-meal/day restaurant, Harvest. Write and execute seasonal menus including breakfast, lunch, brunch, trail/to-go, and a daily 5-course tasting menu for dinner service. Work directly with onsite farmers to develop crop plans. Handle ordering with high-end purveyors. Maintain a fine-tuned kitchen full of creative craftsmen. Ranked #1 Resort in AZ. Recognized by: Travel & Leisure, New York Times, Condé Nast, Forbes, London Daily Mail, etc.



Mountain Shadows AZ

• Sous Chef

  • Jan 2018 - Mar 2019

  Helped manage a banquet department operating events 7-days/week for 100+ guests. Contributed to high-end restaurant’s menu development and daily execution. Learned high-end private catering and restaurant management under Charles Wiley. Helped manage a banquet department operating events 7-days/week for 100+ guests. Contributed to high-end restaurant’s menu development and daily execution. Learned high-end private catering and restaurant management under Charles Wiley.



Boulders Resort & Spa

• United States
• Hospitality
• 1 - 100 Employee

• Cook/Purchasing

  • Dec 2016 - Jan 2018

  Managed purchasing and receiving for the resort and 6 other outlets on property. Maintained alcohol inventory. Worked in multiple other departments such as banquets to cook, serve, and set up. Managed purchasing and receiving for the resort and 6 other outlets on property. Maintained alcohol inventory. Worked in multiple other departments such as banquets to cook, serve, and set up.