Experience

Avalon Catering

• United States
• Food & Beverages
• 1 - 100 Employee

• Executive Chef

  • Feb 2018 - Present

• Sous Chef

  • Mar 2017 - Feb 2018

• Tournant

  • Dec 2016 - Mar 2017

• Interim Pastry Chef

  • Aug 2016 - Dec 2016



Rosemary Harvest

• Personal Chef

  • Oct 2014 - Present

  • Specialize in healthy flavorful food to meet dietary constraints, specifically gluten-free and vegetarian diets• Execute off-premise catering for movie and commercial sets of up to 100 guests• Create seasonal menus and customized client proposals for social and corporate events• Order food and control food/labor costs• Manage team of up to 5 people, including prep cooks and delivery drivers



Sun In My Belly

• Assistant Pastry Chef

  • Oct 2014 - May 2015

  • Monitored the supply of pastries to ensure that the pastry case was continually stocked and rotated• Executed daily from-scratch production of buttermilk biscuits (up to 350 daily)• Prepared customized desserts for weddings and tasting for potential clients• Developed seasonal menu items that were featured weekly



Marriott Hotels

• United States
• Hospitality
• 700 & Above Employee

• Intern

  • Sep 2012 - Nov 2012

  • Assisted with plating breakfast, lunch and dinner for up to 700 guests during the Democratic National Convention• Made omelettes to order daily during the breakfast buffet• Set up and maintained the salad and omelette stations• Created salads and cheese boards for VIP guests