Experience

Corkbuzz Wine Studio

• United States
• Beverage Manufacturing
• 1 - 100 Employee

• Executive Chef

  • Oct 2020 - Present



The Fat Radish

• 17 Orchard St

• Executive Chef

  • Jun 2019 - Mar 2020



Tribeca Grill

• Greater New York City Area

• Sous Chef

  • Feb 2017 - Jun 2019



Millesime at the Carlton Hotel

• 28 Street & Madison

• Sous Chef

  • Jan 2015 - Oct 2016



Brasserie Cognac

• 55 Street & Broadway

• Consulting Sous Chef

  • Jun 2014 - Dec 2014

  Assisted the Executive Chef in opening two restaurants in Istanbul Trained a small amount of the Turkish team in New York and traveled to Istanbul and trained the remaining staff to execute two restaurants out of one kitchen Documented recipes to help the Executive Chef create a training manual Butchered meat and fish as needed for service Worked all stations on the line as needed Assisted the Executive Chef in opening two restaurants in Istanbul Trained a small amount of the Turkish team in New York and traveled to Istanbul and trained the remaining staff to execute two restaurants out of one kitchen Documented recipes to help the Executive Chef create a training manual Butchered meat and fish as needed for service Worked all stations on the line as needed



21 Club

• 21 w 52nd street

• Sous Chef

  • Sep 2012 - May 2014

  Managed a staff of approximately 35 employees between the A la Carte kitchen and the Private Dining kitchen In charge of the Private Dining kitchen which has 11 rooms and can hold anywhere between 10-250 patrons Created and documented new recipes with the Executive Chef Prepared food for photo shoots, press events and TV spots for the Executive Chef Managed a staff of approximately 35 employees between the A la Carte kitchen and the Private Dining kitchen In charge of the Private Dining kitchen which has 11 rooms and can hold anywhere between 10-250 patrons Created and documented new recipes with the Executive Chef Prepared food for photo shoots, press events and TV spots for the Executive Chef



The Seahorse Tavern

• Executive Chef

  • Jun 2011 - Jun 2012

  Opened up restaurant from scratch, ordering small wares and equipment Responsible for all purchases in the restaurant, ie: dry goods, produce, meats, fish, disposables In charge of hiring, firing and training all kitchen staff Managed lunch, dinner and brunch service Controlled and maintained food cost in the kitchen Opened up restaurant from scratch, ordering small wares and equipment Responsible for all purchases in the restaurant, ie: dry goods, produce, meats, fish, disposables In charge of hiring, firing and training all kitchen staff Managed lunch, dinner and brunch service Controlled and maintained food cost in the kitchen



Geisha, NYC

• Sous Chef

  • Sep 2007 - Jun 2011

  Maintained quality control of all food Managed a team of approximately 15 employees Successfully developed new menu ideas Expedited for lunch and dinner service In charge of food purchases for the kitchen Produced sauces and soups for service Worked all stations on the line when cooks were off or sick Braised meats Maintained quality control of all food Managed a team of approximately 15 employees Successfully developed new menu ideas Expedited for lunch and dinner service In charge of food purchases for the kitchen Produced sauces and soups for service Worked all stations on the line when cooks were off or sick Braised meats



buddha bar

• Food and Beverage Services
• 1 - 100 Employee

• Apprentice Sushi Chef

  • Apr 2006 - Aug 2007

  Made all sauces for the sushi bar Prepared all vegetables and rice for service Responsible for making sushi rolls for customers at the sushi bar Assembled appetizers from the sushi bar according to the Chef's specifications Expedited dinner service anywhere between 250-1200 customers Made all sauces for the sushi bar Prepared all vegetables and rice for service Responsible for making sushi rolls for customers at the sushi bar Assembled appetizers from the sushi bar according to the Chef's specifications Expedited dinner service anywhere between 250-1200 customers