Task Force Executive Chef

• Dec 2022 - Present

Hired by hospitality group as a contracted Executive Chef to assist high end resorts, hotels, and private properties across the US. Hired by hospitality group as a contracted Executive Chef to assist high end resorts, hotels, and private properties across the US.

Executive Chef

• Dec 2008 - Present

Culinary Institute of America trained Executive Chef with 18 years experience in private fine dining restaurants, resorts, and country clubs. Expertise in restaurant front end and back end start up, turn around and improvement initiatives, cost analysis, food and labor budgeting, menu and recipie creation, and daily management of BOH and FOH.Consulting Successes in:*Cost and labor controls*Increasing food revenues through new menu and recipie creations, banquet functions, special food & wine tastings, daily/seasonal specials*Staff hiring and training on process, food preparations and health and sanitation *Inventory control and food preparation standards*Set up process, including kitchen & dining room design, equipment purchasing, staffing needs, financials*Marketing to drive new business and recurring visits from customers, including in-house promotions, PR, interviews (TV, print, radio), surveys

Executive Chef/Director of Culinary

• Mar 2020 - Jun 2022

Hired by owner to restructure all standards and menus for three existing venues including a golf club restaurant, grand ballroom (banquets/weddings/special events), catering kitchen, and two cafes. Left position to relocate to the west coast of Florida. Hired by owner to restructure all standards and menus for three existing venues including a golf club restaurant, grand ballroom (banquets/weddings/special events), catering kitchen, and two cafes. Left position to relocate to the west coast of Florida.

Executive Chef

• Jan 2017 - Feb 2020

Hired to launch a new restaurant concept (Upscale American Regional/Italian/Mediterranean), for a well-known Boston hospitality group with seating for 175+ and a 25-30 seat Chef's table. Left group to relocate to Florida. Hired to launch a new restaurant concept (Upscale American Regional/Italian/Mediterranean), for a well-known Boston hospitality group with seating for 175+ and a 25-30 seat Chef's table. Left group to relocate to Florida.

Corporate Executive Chef

• Jan 2014 - Dec 2016

Hired by group to oversee all BOH operations for nine highly successful restaurants in downtown Boston with annual revenues of 25M+. Hired by group to oversee all BOH operations for nine highly successful restaurants in downtown Boston with annual revenues of 25M+.

Executive Chef/Operations Manager

• Jan 2011 - Dec 2013

Recruited by real estate investor to launch a new restaurant concept in Harvard Square with 60+ seats and potential revenues exceeding 3 Mil. Recruited by real estate investor to launch a new restaurant concept in Harvard Square with 60+ seats and potential revenues exceeding 3 Mil.

Executive Chef/Food and Beverage Manager

• Jan 2009 - Dec 2010

Managed all food service venues at the luxury resort including, Carrington's (Fine Dining), Darby's (Casual Fare), Grand Ballroom (Banquets, Wedding Functions, Sunday Brunch, Special Events), and Blackberry Spa (Upscale Nutritional Lunch, Beverages, and Snacks). Managed all food service venues at the luxury resort including, Carrington's (Fine Dining), Darby's (Casual Fare), Grand Ballroom (Banquets, Wedding Functions, Sunday Brunch, Special Events), and Blackberry Spa (Upscale Nutritional Lunch, Beverages, and Snacks).

Executive Chef

• Jan 2006 - Dec 2008

Executive Chef hired to design renovated restaurant and kitchen, create new menu and recipies, develop kitchen standards and processes, hire & train staff, and daily management of kitchen.*Increased overall food revenues by 100% first year, with 20-25% growth subsequent years - $4 million in food revenue in 2008 (generated within seven month seasonal period)*Reduced food costs by 10-15% year one and maintained cost and labor levels *Created new menu items that drove new and repeat visits*Developed special events (wine, beer and food tastings, seasonal dinners, charity events) and banquet menus, which drove incremental food revenues*Hired and trained staff, including a core seasonal staff, of 50+ full time and part time*Featured in television, radio and print media (Boston Globe, Boston Herald, WBCN, WFNX, NECN, NBC Morning Show Boston, etc.)

Executive Chef

• Dec 2003 - Dec 2005