Experience

• 

  Self-employed

  • Greater New York City Area

  • Personal Chef/Consultant

    • Jan 2018 - Present
    • Greater New York City Area

• 

  Floral Terrace

  • Floral Park, NY

  • Executive Chef

    • Oct 2017 - Jan 2018
    • Floral Park, NY

• 

  Salt On the Water Restaurant

  • Merrick, NY

  • Executive Chef

    • Mar 2017 - Sep 2017
    • Merrick, NY

• 

  Confidential

  • Brooklyn, NY

  • Private Chef

    • Mar 2013 - Mar 2017
    • Brooklyn, NY

    Created weekly customized menus for two adults and one child. Prepared meals according to employers' recipes or taste, handling all meals for the family and for other household staff. Shopped for and ordered food and kitchen supplies and equipment. Stocked, organized, and cleaned kitchen and cooking utensils. Directed the operation and organization of kitchens and all food-related activities, including the presentation and serving of food. Planned and prepared food for parties, holiday meals, luncheons, special functions, and other social events. Traveled with employers to vacation homes to provide meal preparation at those locations.

• 

  Tra'mici Ristorante Italiano

  • Massapequa Park, New York

  • Chef/Partner

    • May 2016 - Jan 2017
    • Massapequa Park, New York

• 

  Pentimento Restaurant

  • Stony Brook, NY

  • Chef/Consultant

    • Jul 2014 - Apr 2016
    • Stony Brook, NY

• 

  VERO

  • Amityville, NY

  • Executive Chef

    • Mar 2010 - Feb 2013
    • Amityville, NY

    Managing all day to day operations of an Italian inspired fine dining steakhouse and the first Italian SMALL PLATES concept restaurant in Long Island. Newsday Three and a half stars.

• 

  Confidential

  • Roslyn, NY

  • Private Chef

    • Feb 2009 - Oct 2010
    • Roslyn, NY

    Created weekly customized menus for two adults and two children. Prepared meals according to employers' recipes or taste, handling all meals for the family. Shopped for and ordered food and kitchen supplies and equipment. Stocked, organized, and cleaned kitchen and cooking utensils. Directed the operation and organization of kitchens and all food-related activities, including the presentation and serving of food. Planned and prepared food for parties, holiday meals, luncheons, special functions, and other social events.

• 

  Palio Ristorante

  • Jericho, NY

  • Chef/Consultant

    • Jul 2008 - Feb 2009
    • Jericho, NY

    Managing all day to day operations of a 100% organic Italian restaurant. Newsday Three and a half stars

• 

  Kimpton Hotels & Restaurants

  • Roslyn, VA

  • Property Chef

    • Jul 2007 - Jul 2008
    • Roslyn, VA

     Managing back of the house of an upscale contemporary regional three meal Italian restaurant in the Hotel Palomar, a Kimpton Hotel. 145 indoor seats and 60 outdoor, 4,000 square foot banquet facility, 24 hour room service, wine and cheese store, and a full scale bakery.

• 

  Levy Restaurants

  • Orlando, Florida Area

  • Executive Chef

    • 2005 - 2007
    • Orlando, Florida Area

    Executive Chef of Portobello Yacht Club.

• 

  Loews Hotels & Co

  • Portofino Bay Hotel

  • Specialty Chef

    • Feb 2000 - Jul 2004
    • Portofino Bay Hotel

    Chef of the Four Diamonds, Three Stars Delfino Riviera, the fine dining restaurant os the hotel.

• 

  Sofo Foods

  • Toledo, Ohio Area

  • VP of R&D & Spokesperson

    • Jul 1997 - Feb 2000
    • Toledo, Ohio Area

• 

  Schmidt, Jimmy

  • Greater Detroit Area

  • Senior Executive Chef

    • Feb 1994 - Jul 1997
    • Greater Detroit Area

• 

  I TRE MERLI

  • Greater New York City Area

  • Corporate Executive Chef

    • Aug 1984 - Feb 1994
    • Greater New York City Area