Experience

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  Culinary Encounters

  • Chef/Owner

    • May 2009 - Present

    Developed a comprehensive twelve week cooking class curriculum.Concentrating on the building blocks of the classic culinary principles.Classes are taught in private residences with no more than five students per class.Small class size ensures individual attention to each week's curriculum.

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  Airistar Technologies

  • Sales Manager

    • Nov 2003 - Present

    Assisted in company launch to engineer, produce and market high-efficiency portable air purification systems.Integrated all marketing and sales materials into the sales process. Organized and participated in nation-wide industry trade shows.Developed national distribution network. Trained sales representatives and distributors.

  • Sales Manager

    • 2002 - 2010

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  BB Franchising - Baker Bros American Deli

  • General Manager

    • Oct 1999 - Nov 2003

    Involvement in the initial development of a five-unit "fast casual" dining restaurant concept. Responsible for overseeing construction of four units, setting up of all internal systems, initial hiring and training of all staff members. Additional duties: recipe development, outside catering sales, troubleshooting product quality, inventory control, and profit-loss issues at most locations.

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  Minnesota State Fair Grandstand Catering

  • President and Owner

    • Jan 1986 - Jan 2001

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  RxAir - Clean Air Research & Environmental

  • Sales and Marketing

    • May 1998 - Oct 1999

    Directed sales and marketing of a portable air purification system originally developed for the health care industry. Responsibilities include successful marketing and sales to national restaurant chains, hotels, nightclubs, health care facilities as well as developing regional dealerships and training new distributors and sales staff. Organized and participated in trade shows throughout the country while actively soliciting new clientele.

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  il Grano Bakery and Café

  • General Manager

    • May 1997 - May 1998

    Responsible for assisting ownership with oversight of the construction process.Hiring and training of all opening staff members.Assisting in the implementation of all internal systemsInventory and profit and loss responsibility.

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  Yvette Restaurant

  • General Manager

    • Sep 1996 - May 1997

    Managed construction, setting up of internal systems, hiring and training of all staff, inventory control, profit and loss. Assisted in promotions and marketing for the restaurant.

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  Afton House Inn

  • General Manager

    • Mar 1994 - Aug 1996

    Managed 15-room historic country inn with three catered cruise ships, as well as a formal dining restaurant. Initiated aggressive sales and marketing approach to include major upscale changes in dining menus with a significant improvement in food quality and continuity of service with a 14% increase in gross sales.

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  Warling Group

  • Owner

    • May 1993 - Mar 1994

    Brought together a consortium of individuals for the purposes of consulting to the hospitality industry. The emphasis within this group was server training, employee relations, menu development and restaurant marketing.

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  Midland Hills Country Club

  • General Manager

    • Oct 1991 - May 1993

    Managed an 18-hole golf course, pro shop and clubhouse operations. Development of annual budgets, forecasted sales, directed membership promotion campaigns and led long-range planning.

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  Blue Horse Restaurant

  • General Manager/Owner

    • Jan 1972 - Jun 1991

    Managed the operation until purchasing it in 1983. Successfully initiated marketing campaign and became the first restaurant to institute Gourmet Wine-tasting Dinners and Spirits Tastings in the Minnesota area.