Experience

Marlin Connections

• United States
• Advertising Services
• 1 - 100 Employee

• Research and Development Chef

  • Jun 2023 - Present



Freelance

• Chicago, Illinois, United States

• Private Chef

  • Jan 2019 - Present

  Assisted numerous chefs around the Chicago-land area in fine dining private dinners and pop ups. Includes preparation, packing materials on and off site, as well as the execution of multi course menus in the comfort of the clients homes/ work/ or off site event. Most recently Promoted to Sous Chef at Duck Sel pop ups by Donald Young. Also offering in home personal Chef services. Key Accomplishments: Assumed leadership role when delegating tasks to staff Created memorable culinary highlights for guests Show less



Viceroy Hotels and Resorts

• United States
• Hospitality
• 200 - 300 Employee

• Sous Chef

  • Nov 2022 - Aug 2023



Flat & Point

• Chicago, Illinois, United States

• Lead Baker

  • Sep 2021 - Nov 2022

  Brought on to assist executive chef with the creation of a wholesale bread program. Tasked with inventory control, caring and managing bread and baked goods. Currently working on volume under prompt schedules with multiple restaurants and local markets. Also assisting with research development and pastry.. Key Accomplishments: Created multiple revenue streams with a high volume bakery and pastry program. Cross trained personnel in restaurant standards. Brought on to assist executive chef with the creation of a wholesale bread program. Tasked with inventory control, caring and managing bread and baked goods. Currently working on volume under prompt schedules with multiple restaurants and local markets. Also assisting with research development and pastry.. Key Accomplishments: Created multiple revenue streams with a high volume bakery and pastry program. Cross trained personnel in restaurant standards.



Venteux Brasserie, Cafe, and Oyster Bar

• Chicago, Illinois, United States

• Chef De Partie

  • Apr 2021 - Nov 2021

  As a part of the opening team for venteux, my primary focus was the meat station, including the preparation of dry aged ducks, steaks and sauce work. Due to previous experience relied upon to assist in closing duties and training of fellow cooks. Tasked with organization of storage spaces & it’s maintenance. As a part of the opening team for venteux, my primary focus was the meat station, including the preparation of dry aged ducks, steaks and sauce work. Due to previous experience relied upon to assist in closing duties and training of fellow cooks. Tasked with organization of storage spaces & it’s maintenance.



Machine Engineered Dining and Drink

• Chicago, Illinois, United States

• Chef Consultant

  • Feb 2021 - Apr 2021

  I was brought on to assist an executive chef with the reopening of Machine after the 2020 covid shut down. Tasked with reorganizing the spaces, getting lines ready for service, and the retraining of returning and new staff. Upon the executive chef's exit I took on the daily responsibilities inclusive of; orders, inventory, team management, quality control and assisted with the transition and training of the new executive Chef. I was brought on to assist an executive chef with the reopening of Machine after the 2020 covid shut down. Tasked with reorganizing the spaces, getting lines ready for service, and the retraining of returning and new staff. Upon the executive chef's exit I took on the daily responsibilities inclusive of; orders, inventory, team management, quality control and assisted with the transition and training of the new executive Chef.



Ørkenoy

• Chicago, Illinois, United States

• Sous Chef

  • Oct 2019 - Jan 2021

  Assisted in ordering, inventory, recipe development, kitchen design and the sourcing of service ware. Was a part of restaurant opening activities such as painting, cleaning, layouts, as well as crafting charcuterie boards. Tasked with creating and operating bread and pastry programs following traditional Scandinavian recipes and techniques. Collaborated with fellow restaurants (mott st, scofflaw, Hash) and charities (chefsfriendsofjustic.org and sip of hope) Assisted in ordering, inventory, recipe development, kitchen design and the sourcing of service ware. Was a part of restaurant opening activities such as painting, cleaning, layouts, as well as crafting charcuterie boards. Tasked with creating and operating bread and pastry programs following traditional Scandinavian recipes and techniques. Collaborated with fellow restaurants (mott st, scofflaw, Hash) and charities (chefsfriendsofjustic.org and sip of hope)



BAND OF BOHEMIA, LLC

• United States
• Restaurants
• 1 - 100 Employee

• Sous Chef

  • Jan 2020 - Mar 2020



Forbidden Root

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

• Sous Chef

  • Jan 2019 - Feb 2020

  My first Chicago restaurant began at the garde manger station and worked my way through fry, grill and saute; finishing as a sous chef tasked with oversight of the entire kitchen line. My first Chicago restaurant began at the garde manger station and worked my way through fry, grill and saute; finishing as a sous chef tasked with oversight of the entire kitchen line.



Madified cooking

• Chicago, Illinois

• Private home chef

  • Jan 2018 - Oct 2019



Rodeo Mexican Kitchen

• Closing Manager

  • Sep 2015 - Dec 2018



Michigan Technological University

• United States
• Higher Education
• 700 & Above Employee

• Student Cook

  • Sep 2014 - Sep 2015



Main street pub

• Vicksburg, Michigan

• Server

  • Jan 2014 - Aug 2014



The Deck Down Under

• Jerome, Michigan

• Food Expeditor

  • Sep 2012 - Aug 2013