Experience

The Gillnetter Pub

• Canada
• Restaurants
• 1 - 100 Employee

• Sous Chef

  • Mar 2021 - Present

  I Have Gone Back To My Roots! that I started at age 15! (Remember Farrell's Ice Cream Parlor?) and will probably end at 65! I have found that going back to cooking, after a 13 year Hiatus, has been an inspiration to create some new recipes and soups, and recreate some old dishes (80's style) and soups that I have made over the years, that are proving to be successful again. I Have Gone Back To My Roots! that I started at age 15! (Remember Farrell's Ice Cream Parlor?) and will probably end at 65! I have found that going back to cooking, after a 13 year Hiatus, has been an inspiration to create some new recipes and soups, and recreate some old dishes (80's style) and soups that I have made over the years, that are proving to be successful again.



Hills Foods

• Canada
• Food Production
• 1 - 100 Employee

• Custom Sausage Maker

  • Jul 2008 - Oct 2020

  I Led the overall production of All of our In House Products, On a daily basis. From Sausages, to Burgers/Sliders. And including all of our Smoked Products. I also had a few of my own Sausage Recipes selling quite well across the lower mainland, and province. I Led the overall production of All of our In House Products, On a daily basis. From Sausages, to Burgers/Sliders. And including all of our Smoked Products. I also had a few of my own Sausage Recipes selling quite well across the lower mainland, and province.



Anduccis Pasta Bar

• Commissary/Catering Manager

  • 2002 - Jun 2008

  Started as a Lunch Cook,(Capable of Doing $1,200, Lunch Services on my own) Which Led into Managing The Commissary for all Four Anduccis Locations and Contracts. Also Led The Catering Department, The Biggest Event being The 24 hour Relay at Swangard Stadium (Also the Most Enjoyable) I even Got to go to school and teach some kids how to make Gnocchi. Started as a Lunch Cook,(Capable of Doing $1,200, Lunch Services on my own) Which Led into Managing The Commissary for all Four Anduccis Locations and Contracts. Also Led The Catering Department, The Biggest Event being The 24 hour Relay at Swangard Stadium (Also the Most Enjoyable) I even Got to go to school and teach some kids how to make Gnocchi.



Woody's Pub

• Canada
• Restaurants

• Cook

  • 1995 - 2001

  Just a change of pace from the management end of it all. I Just wanted to Cook and Create.. I enjoyed wowing people with my off the wall, (back then) Pizza Creations, Full Turkey, Roast Beef, Ham Dinner Pizzas, Ukrainian, Rueben and Tuna, Pizzas or Calzones. If I got a request I could usually fill it. I had a good following of customers, that would be sure to eat when they knew that I was in the Kitchen. Just a change of pace from the management end of it all. I Just wanted to Cook and Create.. I enjoyed wowing people with my off the wall, (back then) Pizza Creations, Full Turkey, Roast Beef, Ham Dinner Pizzas, Ukrainian, Rueben and Tuna, Pizzas or Calzones. If I got a request I could usually fill it. I had a good following of customers, that would be sure to eat when they knew that I was in the Kitchen.



Cat and Fiddle

• United Kingdom
• Restaurants

• Kitchen Manager

  • 1989 - 1995

  Menu Planning, Ordering ,Inventory/Food Costs,Hiring,Schedules,and Full hands on Production/Service. I created a New Wing Flour Seasoning. Which helped Sales, along with the Beginning of the Wing Fad! We were selling up to 20,000 wings on (Wing Ding Wednesdays), and raised the ceiling on sauces, I Think about 25, including My Tequila, Lime and Coarse Salt. This is where I got my start on my soup making creations Menu Planning, Ordering ,Inventory/Food Costs,Hiring,Schedules,and Full hands on Production/Service. I created a New Wing Flour Seasoning. Which helped Sales, along with the Beginning of the Wing Fad! We were selling up to 20,000 wings on (Wing Ding Wednesdays), and raised the ceiling on sauces, I Think about 25, including My Tequila, Lime and Coarse Salt. This is where I got my start on my soup making creations



Mother Tuckers

• United Kingdom
• Defense and Space Manufacturing
• 1 - 100 Employee

• Kitchen Manager

  • 1981 - 1988

  Broiler Cook, Line Super, Kitchen Super. F&B Manager, then Chef ! ( as they called their in house, over all trained cooks back then) But really just a Kitchen Manager. If it had to be done I did it. As F&B Manager, I learned the other side of the business which was a big educational point. Also learned and did some bartending, Broiler Cook, Line Super, Kitchen Super. F&B Manager, then Chef ! ( as they called their in house, over all trained cooks back then) But really just a Kitchen Manager. If it had to be done I did it. As F&B Manager, I learned the other side of the business which was a big educational point. Also learned and did some bartending,