Experience

Cafe Bistro @ Nordstrom

• United States
• Restaurants
• 1 - 100 Employee

• Executive Chef

  • Jun 2022 - Present



Maggiano's Little Italy

• United States
• Restaurants
• 700 & Above Employee

• Sous Chef

  • Jul 2021 - Jun 2022



Delaware North

• United States
• Hospitality
• 700 & Above Employee

• Sous Chef

  • Mar 2017 - Jun 2021

  Sous Chef at the Atlanta Braves Stadium Truist Park Sous Chef at the Atlanta Braves Stadium Truist Park



Gate Gourmet

• Switzerland
• Airlines and Aviation
• 700 & Above Employee

• cook

  • Sep 2013 - Jun 2014

  At Gate Gourmet I had the privilege to get the experience I needed for my culinary career and dreams. I worked on every station learning every skill and technique from the chef and the cooks. The most important trade i learned was to cook all meats to temperature and keep a record of the temps on a log sheet. I worked on each station everyday that i was there. I now have experience on the grill, flat top, tilt skillet, fryer, steam kettle, stove top, steamers, deli slicer, food processor and prep stations. I learned how to utilize my time wisely, being consistent, and working as a team. My work was mainly cooking in bulk for the flights that went out. For example i would sear or grill 50-70 steaks at a time or make 6 sheet trays of fried rice or beef stew in the tilt skillet. Boil 2 to 3 cases of vegetables or pasta on the steam kettle, or sear and saute cod, sea bass or salmon on the flat top. I also learned all types of special meals from gluten free, no lactose, Muslim, kosher and diabetic. I cooked with many types of meats and different cooking techniques like sous vide, butter poach, and braise. I also learned how to cook food from different cultures such as Korean, French, and British. Show less