Experience

The Twelve Thirty Club
• United States
• Food and Beverage Services
• 1 - 100 Employee
• Executive Sous Chef

  • Apr 2022 - Present

True Food Kitchen
• United States
• Restaurants
• 500 - 600 Employee
• Executive Sous Chef

  • Jul 2021 - Apr 2022

Snooze an A.M. Eatery
• United States
• Restaurants
• 300 - 400 Employee
• Executive Chef

  • May 2020 - Jul 2021

Rock Bottom Restaurant & Brewery
• United States
• Restaurants
• 100 - 200 Employee
• Executive Chef

  • Sep 2019 - May 2020


Bills Hawaii

• Executive Chef

  • Jul 2015 - Aug 2019

  I ran the kitchen at Bills Waikiki and was pivotal in the restaurant’s public profile in Hawaii. Locally, I handle the hiring, training, supervision, and evaluation of kitchen staff. I lead menu design, menu promotions, recipe creation, and tangibles like wine pairing. I am responsible for food costs, kitchen design and general productivity. I ran the kitchen at Bills Waikiki and was pivotal in the restaurant’s public profile in Hawaii. Locally, I handle the hiring, training, supervision, and evaluation of kitchen staff. I lead menu design, menu promotions, recipe creation, and tangibles like wine pairing. I am responsible for food costs, kitchen design and general productivity.



P.F. Chang's

• United States
• Restaurants
• 700 & Above Employee

• International Culinary Trainer

  • Nov 2011 - Jul 2015

  I was an international culinary trainer and regularly traveled to lead the training of staff at new P.F. Chang’s locations around the globe including Detroit, USA and Seoul, South Korea. Worked at Hawaii, Washington and Colorado locations, I managed the hiring, training, supervision and evaluation of kitchen staff. I was an international culinary trainer and regularly traveled to lead the training of staff at new P.F. Chang’s locations around the globe including Detroit, USA and Seoul, South Korea. Worked at Hawaii, Washington and Colorado locations, I managed the hiring, training, supervision and evaluation of kitchen staff.