Experience

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  Sysco

  • Columbia, South Carolina Area

  • Senior Exec. Chef/Culinary Advisor

    • Oct 2003 - Present
    • Columbia, South Carolina Area

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  Johnson & Wales University

  • Charleston, South Carolina Area

  • Culinary Instructor/ Culinary Liaison

    • Sep 1990 - Sep 2003
    • Charleston, South Carolina Area

    As an instructor /culinary liaison I assisted in the development of new curriculum for various culinary classes, as initated , standards, goals, and objectives for students and faculity members. Was part of the R&D team creating and implementing global frendly new and innovative food products. I instructed classes in Quantity Food Preperation,Stocks & Sauces, Garde Manger, International & Classical French Kitchens. Coach/ Mentor ACF JR. Culinary teams, competing and accuring numerous ACF medals in national & regional competitions.Summer sessions instructed at Vail, Colorado Johnson & Wales Campus.

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  Carolina Yacht Club Charleston South Carolina

  • Charleston, South Carolina Area

  • Executive Chef

    • Sep 1986 - May 1993
    • Charleston, South Carolina Area

    Full Amenity Yacht Club facility located on the Battery Downtown Historic District Charleston South Carolina Direct hands on management, production, and execution of foods for 3 food service outlets. Inclusive of our Banquet facilities for 400 seated, and receptions for 600 plus persons. Re-worked the entire foodservice and culinary programs throughout the club, developing and rolling out new menu rotations for the various outlets, and new banquet package. Johnson & Wales & Culinary Institute of America, American Culinary Federation apprenticeship/extternship programs. Overseeing a staff of 22.

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  Park Lane Manor House

  • Buffalo,New York

  • Executive Chef

    • Jan 1986 - Sep 1986
    • Buffalo,New York

    200-seat restaurant, 3 banquet outlets to 400, extensive off premise kosher catering. Responsible for booking of functions, hiring, training, purchasing, development of menus and specs. Supervised culinary staff of 18-23

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  Quality Hotels & Resorts

  • Executive Chef / Director of Food & Beverage

    • Mar 1983 - Jan 1986

    March 1985 to January 1986Quality Hotel Downtown Charleston, Charleston, South CarolinaExecutive Chef/Food & Beverage DirectorResponsible for entire food & beverage operation, four food service outlets, procurement of entertainment. In absence of G. M., functioned as manager on duty. Supervised 28 employees.March 1983 to March 1985Quality Inns Hotels & Resorts/Corporate Office, Silversprings, MarylandMidpines Resort Quality Royal, Southern Pines, North CarolinaExecutive Chef, Southeastern Regional Corporate Executive ChefBanquet facilities to 800. Three foodservice outlets, room service accommodations for 250 rooms and villas. Supervised a culinary staff of 22. Member of Culinary Task Force used to open new properties.

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  Lockport town & Country Club

  • Lockport New York

  • Executive Chef

    • Sep 1978 - Mar 1983
    • Lockport New York

    Exclusive, traditional full-service private town & country golf club . Worked closely with a kitchen staff of 12 producing annual food and beverage sales of $1.2M. Achieved all food quality, budget and staff developments goals while significantly enhancing menu creativity and membership usage in restaurant and banquet services.

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  Parkway Ramada Inn

  • Niagara Falls New York

  • Executive Sous Chef

    • Mar 1976 - Sep 1978
    • Niagara Falls New York

    Responsible for physical running of food service operation. Supervised staff of 30-38 personnel. Banquet facilities to 2000, two food service outlets, off premise catering, and room service.

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  Brookfield Country Club

  • Clarence New York

  • Sous Chef/ Apprenticeship

    • Jul 1967 - Mar 1976
    • Clarence New York

    Two food service outlets, banquets to 700. Served my formal apprenticeship here, trained in all aspects of food preparation and service. I.E. grade manager, saucier, butchering, pastry & baking. Supervised culinary staff of 15-20