Experience

Aurora Anguilla Resort & Golf Club

• Anguilla
• Hospitality
• 1 - 100 Employee

• Villa Sous Chef

  • Jul 2021 - Present

  -Head chef in charge of all private dinners and villas -Catered parties from 2 persons to over 100 -Curated private dining menus to reflect local Anguillan cuisine as well as international cuisine -Assisted banquet team to execute banquets of 80+ persons -Owned the launch of lunch service at Eventide, a beachfront restaurant, including menu development, R&D, and cost projections -Collaborated with culinary team to develop menus incorporating hydroponic farming -Mentored under Chef Abram Bissell to further explore fine dining cuisine Show less



Freelance

• Anguilla

• Private Chef

  • 2018 - Present

  -Worked alongside managers of private villas throughout the island to provide clientele with luxury meals during their stay -Developed own costing strategy depending on the clients’ needs -Created menus for breakfast, lunch, and dinner, including specialty three course meals -Maintained rapport with all clients to customize their needs depending on allergens, aversions, etc. -Executed all shopping requirements for all necessary services -Worked alongside managers of private villas throughout the island to provide clientele with luxury meals during their stay -Developed own costing strategy depending on the clients’ needs -Created menus for breakfast, lunch, and dinner, including specialty three course meals -Maintained rapport with all clients to customize their needs depending on allergens, aversions, etc. -Executed all shopping requirements for all necessary services



Four Seasons Private Residences Anguilla

• Anguilla
• Real Estate

• Chef de Partie & Supervisor

  • 2020 - 2021

  -Owned the execution of butchery production for all restaurants on property -Worked in all restaurants on property in all stations, including hotline and garde manger -Lead supervisor for Salt, the fine dining restaurant on property during busy festive season -Expedited both lunch and dinner services -Collaborated with upper management on menu development -Ran all private villa operations from start to finish, including menu development, execution, and costing -Owned the execution of butchery production for all restaurants on property -Worked in all restaurants on property in all stations, including hotline and garde manger -Lead supervisor for Salt, the fine dining restaurant on property during busy festive season -Expedited both lunch and dinner services -Collaborated with upper management on menu development -Ran all private villa operations from start to finish, including menu development, execution, and costing



The Manoah Boutique Hotel

• Anguilla

• Head Chef

  • 2018 - 2020

  -Lead the daily kitchen operations for breakfast, lunch, and dinner, including buffet operations -Managed a team of 15+ cooks on a regular basis -Maintained all health and safety standards throughout the property -Fulfilled all necessary scheduling needs and product ordering through specialty purveyors -Collaborated with peers to develop menus for service as well as private dining events -Lead the daily kitchen operations for breakfast, lunch, and dinner, including buffet operations -Managed a team of 15+ cooks on a regular basis -Maintained all health and safety standards throughout the property -Fulfilled all necessary scheduling needs and product ordering through specialty purveyors -Collaborated with peers to develop menus for service as well as private dining events



CuisinArt Resort & Golf Club

• Anguilla

• Cook

  • 2017 - 2018

  -Lead line cook at Tokyo Bay, the country’s most popular sushi restaurant -Mentored under Chef Joe Richardson, learning classical sushi techniques and styles, such as rolls, sashimi, teppanyaki, temaki, nigiri, etc. -Worked in the estate homes as a private villa chef, creating and developing private dining menus and executing private villa operations -Lead line cook at Tokyo Bay, the country’s most popular sushi restaurant -Mentored under Chef Joe Richardson, learning classical sushi techniques and styles, such as rolls, sashimi, teppanyaki, temaki, nigiri, etc. -Worked in the estate homes as a private villa chef, creating and developing private dining menus and executing private villa operations



Valley Bistro

• Anguilla

• PM Chef

  • 2012 - 2016

  -Developed skills and techniques stemming from both French and Italian cuisines -Worked all six stations, including garde manger, fish roast, and meat roast, cooking proteins such as mahi-mahi, snapper, goat, chicken, and beef -Worked with head chef to learn how to place orders with purveyors and how to create staff scheduling -Developed skills and techniques stemming from both French and Italian cuisines -Worked all six stations, including garde manger, fish roast, and meat roast, cooking proteins such as mahi-mahi, snapper, goat, chicken, and beef -Worked with head chef to learn how to place orders with purveyors and how to create staff scheduling