Experience

The Paramount Group Chicago

• United States
• Hospitality
• 1 - 100 Employee

• Pastry Chef

  • Aug 2022 - Present



True Juice

• Food and Beverage Services
• 1 - 100 Employee

• Pastry Chef

  • Jan 2020 - May 2022

  Manage pastry personnel and produce gluten-free pastries to be sold in 3 store locations Purchase and manage over $50K per year in raw product inventory and kitchen equipment Developed 20 recipes for gluten-free pastries using only natural products Streamlined “store to commissary” communication and inventory stock tracking which reduced process times by 8 hours per day Manage pastry personnel and produce gluten-free pastries to be sold in 3 store locations Purchase and manage over $50K per year in raw product inventory and kitchen equipment Developed 20 recipes for gluten-free pastries using only natural products Streamlined “store to commissary” communication and inventory stock tracking which reduced process times by 8 hours per day



Lannie Confections

• Greater Chicago Area

• CEO, Founder, Consultant

  • Apr 2018 - Dec 2019

  Produced custom chocolates for weddings and private functions Created 6 French dessert recipes for Bakester Patisserie in Arlington Heights, IL Consulted on chocolate display s and produced desserts to be used at the 100 Year Anniversary Gala for Northmoor Country Club, Highland Park IL Produced custom chocolates for weddings and private functions Created 6 French dessert recipes for Bakester Patisserie in Arlington Heights, IL Consulted on chocolate display s and produced desserts to be used at the 100 Year Anniversary Gala for Northmoor Country Club, Highland Park IL



Women's Athletic Club of Chicago

• Chicago, Illinois, United States

• Executive Pastry Chef

  • Nov 2003 - Mar 2018

  Produced desserts, breads, and breakfast items which drove more than $1.5 million in annual food sales Managed team of 8 kitchen personnel and all kitchen functions Oversaw $375K annual budget for food and pastry shop inventory for 100% scratch baking kitchen Interviewed, hired, and trained pastry personnel Spearheaded pastry program with all-natural ingredients including gluten-free, low-sugar, and heart-healthy items Created variety of breakfast items such as Brioche, Danish, Croissants, muffins, pecan rolls, cinnamon rolls Produced a variety of breads: Hearth, Artisan, sweet, sour dough, multi-grain, and baguettes Created custom cakes for special occasions such as weddings, bridal/baby showers, and birthdays Purchased $30K in kitchen supplies including ovens, mixers, proofing cabinets, and other baking-related equipment



Palmer House Hilton

• Chicago, Illinois, United States

• Executive Pastry Chef

  • Aug 2000 - Nov 2003

  Designed and prepared desserts for 4 different themed restaurants Managed 12 pastry shop employees Maintained $30K in pastry product inventory Interviewed and hired kitchen staff Trained staff in pastry production, knife skills, kitchen equipment usage, and sanitation guidelines Purchased over $25K in updated pastry and other baking-related equipment Designed and prepared desserts for 4 different themed restaurants Managed 12 pastry shop employees Maintained $30K in pastry product inventory Interviewed and hired kitchen staff Trained staff in pastry production, knife skills, kitchen equipment usage, and sanitation guidelines Purchased over $25K in updated pastry and other baking-related equipment