Experience

International Country Club

• Civic and Social Organizations
• 1 - 100 Employee

• Executive Chef

  • Dec 2015 - Present



National Democratic Club

• Non-profit Organizations
• 1 - 100 Employee

• Executive Chef

  • Feb 2012 - Dec 2015

  Culinary management of exclusive, private, city club on Capitol Hill. Inventory and P&L accountability, Food and Labor cost budgeting. Working with the Congressional membership on designing signature dishes and weekly specials. Development of Union staff through points of service, quality control & waste prevention. Culinary management of exclusive, private, city club on Capitol Hill. Inventory and P&L accountability, Food and Labor cost budgeting. Working with the Congressional membership on designing signature dishes and weekly specials. Development of Union staff through points of service, quality control & waste prevention.



Washington Golf and Country Club

• United States
• Hospitality
• 1 - 100 Employee

• Executive Sous Chef

  • Sep 2005 - Feb 2012

  Management and execution of weddings, banquets, fine dining, and a la carte service; P&L responsibility, member relations, multiple faceted non-profit operation. Supervisor of "Dinner with a Patriot" program - on & off premise food service for Iraq & Afghanistan War casualties. Management and execution of weddings, banquets, fine dining, and a la carte service; P&L responsibility, member relations, multiple faceted non-profit operation. Supervisor of "Dinner with a Patriot" program - on & off premise food service for Iraq & Afghanistan War casualties.



SAM & HARRY'S LTD

• Executive Chef

  • Feb 1998 - Aug 2003

  Full Operational control for a fine dining Steakhouse exceeding 7 million dollars in annual sales. Employee development and quality assurance in a Union environment. Full Operational control for a fine dining Steakhouse exceeding 7 million dollars in annual sales. Employee development and quality assurance in a Union environment.



St. James Bar at Triangles

• La Jolla, CA

• Executive Chef

  • May 1994 - Feb 1997



Le Meridien Hotel Coronado

• Sous Chef

  • 1993 - 1994

  Supervision of all day and night operations, daily soups and specials, brunch and special item preparations. Supervision of all day and night operations, daily soups and specials, brunch and special item preparations.



The Four Seasons Restaurant

• Greater New York City Area

• Cook Tournant

  • May 1990 - Sep 1990

  CIA Externship CIA Externship