Experience

Morgan Run Resort & Club

• United States
• Hospitality
• 1 - 100 Employee

• Executive Sous Chef

  • Sep 2021 - Present

• Chef De Cuisine

  • Sep 2021 - Present



L'Auberge Del Mar

• United States
• Hospitality
• 1 - 100 Employee

• Banquet Chef

  • Oct 2019 - Aug 2021

  BOH manager for corporate events and weddings. Menu writing, and execution. Ordering, receiving, inventory. Vetting, training and disciple of BOH staff. BOH manager for corporate events and weddings. Menu writing, and execution. Ordering, receiving, inventory. Vetting, training and disciple of BOH staff.



Gateway Canyons LLC

• Hospitality
• 1 - 100 Employee

• Chef Consultant / Banquet Chef

  • Jun 2019 - Oct 2019

  BOH manager for event functions as well as supervisory position for the four kitchens on property. Ordering, receiving and inventory. Training and discipline of BOH Staff. BOH manager for event functions as well as supervisory position for the four kitchens on property. Ordering, receiving and inventory. Training and discipline of BOH Staff.



La Costa Glen Carlsbad

• United States
• Hospitality
• 1 - 100 Employee

• Chef De Cuisine

  • Feb 2010 - Apr 2019

  BOH manager of two on property restaurants. Vetting, training, and disciplining kitchen staff. Purchasing, receiving and inventory of F&B items. Coordinating with management and residents. Menu planning, writing and execution. Vetting, training and disciplining BOH staff. Event coordination and execution. BOH manager of two on property restaurants. Vetting, training, and disciplining kitchen staff. Purchasing, receiving and inventory of F&B items. Coordinating with management and residents. Menu planning, writing and execution. Vetting, training and disciplining BOH staff. Event coordination and execution.