Experience

Biltmore Forest Country Club

• United States
• Hospitality
• 1 - 100 Employee

• Executive Chef

  • Jan 2007 - Present



Capital City Club

• United States
• Hospitality
• 1 - 100 Employee

• Executive Chef

  • Nov 2003 - Nov 2006

  for 150-seat fine dining, 85 seat grill and banquet facilities for 450 The Capital City Club is a private club which caters to over 3500 members of the city's elite. Supervised, trained and developed team of 21 employees. Devised and managed annual budget; reduced costs while maximizing quality and service. Forecasted a la carte sales and labor; developed menu; purchased all food and equipment. Established organizational policies and standard operating procedures for 150-seat fine dining, 85 seat grill and banquet facilities for 450 The Capital City Club is a private club which caters to over 3500 members of the city's elite. Supervised, trained and developed team of 21 employees. Devised and managed annual budget; reduced costs while maximizing quality and service. Forecasted a la carte sales and labor; developed menu; purchased all food and equipment. Established organizational policies and standard operating procedures



NATIONAL RESORT MANAGEMENT COMPANY

• Executive Chef

  • Jan 2001 - Jan 2002

  for 85-seat fine dining restaurant, Pro Shop Deli, Marina Store, and hotel room service The Cliffs Resort was 4-star 4-diamond all inclusive resort destination. Directed food and beverage operations at resort, including staff training and development. Developed operational budget; purchased and managed inventory. Created purchasing program with local producers to obtain freshest ingredients available. Stabilized fledgling food and beverage operation and led to profitability. for 85-seat fine dining restaurant, Pro Shop Deli, Marina Store, and hotel room service The Cliffs Resort was 4-star 4-diamond all inclusive resort destination. Directed food and beverage operations at resort, including staff training and development. Developed operational budget; purchased and managed inventory. Created purchasing program with local producers to obtain freshest ingredients available. Stabilized fledgling food and beverage operation and led to profitability.



SONOMA RESTAURANT

• Executive Chef

  • Jan 1996 - Jan 2001

  for 250-seat fine dining restaurant with banquet and outside catering services; voted as "Top New Restaurant in Houston" and earned extensive press in every major publication in Texas. Led design, planning, implementation, and opening of new restaurant. Created menu; devised standard operating procedures and training manuals. Planned and managed operational and advertising budgets. Procured license and certificates for new opening. Trained, managed, and developed all front and back-of-the-house employees. Organized all entertainment booking and contracts. Show less



Houston Country Club

• United States
• Hospitality
• 1 - 100 Employee

• Banquet Chef

  • Jan 1993 - Jan 1996

  for privately owned country club with 5 food outlets and banquet facilities for 1,500; worked under leadership of Master Chef Fritz Gitchner. Produced annual Master Chef dinner, Wine dinners and Chaine des Rotiseurs Supervised and trained local culinary students in banquet preparation and garde manger. Oversaw all operations from ice carvings to butter and chocolate carvings. for privately owned country club with 5 food outlets and banquet facilities for 1,500; worked under leadership of Master Chef Fritz Gitchner. Produced annual Master Chef dinner, Wine dinners and Chaine des Rotiseurs Supervised and trained local culinary students in banquet preparation and garde manger. Oversaw all operations from ice carvings to butter and chocolate carvings.



Ritz Carlton

• Houston Texas

• Chef Garde Manager

  • Jan 1990 - Jan 1993

  for 5-star 5-diamond hotel with impeccable international reputation. Trained and supervised staff of 7 employees; oversaw preparation, presentation, and decoration of cold food for buffets and banquets. Responsible for all Ice carvings, butter and chocolate carvings. for 5-star 5-diamond hotel with impeccable international reputation. Trained and supervised staff of 7 employees; oversaw preparation, presentation, and decoration of cold food for buffets and banquets. Responsible for all Ice carvings, butter and chocolate carvings.



ONWARD AGANA BEACH HOTEL

• Executive Sous Chef

  • Jan 1989 - Jan 1990

  Supervised a staff of 65 employees Assisted the Executive chef in all operations of the resort Supervised a staff of 65 employees Assisted the Executive chef in all operations of the resort



Sheraton Casablanca Morroco

• Casablanca Morroco

• Chef Garde Manger

  • Jan 1988 - Jan 1989

  New opening planning and organization of cold kitchen Menu development and implementation Worked with a team of international chefs to make the Sheraton Morocco one of the finest Hotels in Casa Blanca. New opening planning and organization of cold kitchen Menu development and implementation Worked with a team of international chefs to make the Sheraton Morocco one of the finest Hotels in Casa Blanca.



NAGON RESTAURANT

• Pastry Chef/Sous Chef

  • Jan 1987 - Jan 1988

  for 150-seat French restaurant and 80-seat Japanese restaurant. Worked together with the Japanese Executive Chef and French Executive Chef to produce some of the finest eclectic cuisine in Fucuoka. for 150-seat French restaurant and 80-seat Japanese restaurant. Worked together with the Japanese Executive Chef and French Executive Chef to produce some of the finest eclectic cuisine in Fucuoka.



JO JO'S RESTAURANT

• Executive Chef

  • Jan 1985 - Jan 1987



SHERATON HOTEL

• Chef Garde Manger

  • Jan 1983 - Jan 1985

  Chef Garde Manger for 1,300 room hotel with 1 fine dining restaurant, 1 family restaurant, banquet facilities for 1,200, and separate Kosher kitchen. Supervised staff of 14 in preparation of cold food items and production of all ice carvings, butter and chocolate carvings for buffets and displays. Chef Garde Manger for 1,300 room hotel with 1 fine dining restaurant, 1 family restaurant, banquet facilities for 1,200, and separate Kosher kitchen. Supervised staff of 14 in preparation of cold food items and production of all ice carvings, butter and chocolate carvings for buffets and displays.