Experience

Western Rivers Boat Mgt Inc

• United States
• Transportation, Logistics, Supply Chain and Storage
• 1 - 100 Employee

• Executive Chef

  • Jun 2014 - Present

  Paducah, Kentucky Planned and prepared 3 delicious, healthy and well balanced meals per day for crew. Honored those with dietary request to suit their health needs. Followed company guidelines to stay within budget.. Ordered and sourced all ingredients and properly rotated items to ensure maximum freshness. Maintained galley and equipment to highest standards.



Sequoia High Sierra Camp

• Executive Chef

  • Jun 2017 - Sep 2018

  Sanger, California Executive Chef of a luxurious camping destination in the Sierra Nevada mountains. Planned and prepared 5 course dinners for up to 50 guest as well as occasional events up to 200 and staff meals. Ordered and sourced all ingredients and stayed within seasons and bought local products when available to maximize the freshness and maintain integrity of all dishes created. Honored all dietary request and created separate dishes for those guest. Kept food cost at 34% to ensure profitability.



Little House Bistro

• Executive Chef/ Partner

  • Apr 2009 - Mar 2014

  Mobile, Alabama Executive Chef and part owner of a popular contemporary southern bistro with sales near 900k per year with a 40 seat venue. Created all menu items and sourced all local ingredients when available. Featured in numerous local news outlets as well national such as Travel + Leisure magazine and NBC Today Show. Donated time and resources to help local charities.