Experience

Tribeca Rooftop + Tribeca 360°

• United States
• Events Services
• 1 - 100 Employee

• Executive Sous Chef

  • Aug 2021 - Present



The Little Nell

• United States
• Hospitality
• 100 - 200 Employee

• Chef De Cuisine, Aspen Mountain Club

  • Oct 2020 - Aug 2021



Westin Hotels & Resorts

• United States
• Hospitality
• 700 & Above Employee

• Executive Chef

  • May 2019 - Mar 2020

  Directed a culinary department of 12 cooks, 4 stewards, and one purchasing agent while maintaining labor costs in line with budget for FY 2019. • Achieved a FY 2019 food cost of 20.2% versus a projected food cost of 21%. • Surpassed all mandatory City and Ecosure health inspections upon initial examination, resulting in the property passing without re-test for the first time in over 5 years. • Created and implemented new banquet menus and price points based on Competitive Set to generate maximum profitability. • Participated in interdepartmental meetings to ensure proper communication to all facets of the Culinary Department.



Pendry Hotels & Resorts

• United States
• Hospitality
• 300 - 400 Employee

• Executive Sous Chef

  • Jan 2017 - May 2019

  Opened new luxury hotel concept as lead culinary figure in absence of an Executive Chef. • Created and implemented banquet standards of service in collaboration with F&B Director and Director of Banquets for Banquet space of 20,000 square feet, and outlet service space of 20,000 square feet. • Ensured all staff was cross-trained while managing the Banquet Culinary Operation, Employee Cafeteria, and Nason’s Beer Hall culinary operation. • Developed Employee Cafeteria menu & set standards of service: including operational hours, sanitation guidelines, and menu rotation. • Generated the FY 2018 budget for Culinary Hours and capital expenses in accordance with company guidelines and planned maximum efficiency. • Actively involved in cost control, sanitation, menu development, training, recruitment, private dining, and catering to streamline productivity while increasing revenue and maximizing customer satisfaction.



W Hotels

• Hospitality
• 700 & Above Employee

• Banquet Chef

  • Apr 2015 - Dec 2016

  • Integral management member of a Food and Beverage operation with yearly revenue of over $24 million, of which $10 million was derived from Banquets & Catering, while maintaining a food cost of 24%.• Collaborated with Executive chef for banquets space of 12,000 square feet while handling all daily operations of the banquet kitchen, staffing of all culinary operations, and standards of sanitation.• Manage union staff of 30 cooks in compliance with local 25 union by-laws.• Instructed new staff in proper food preparation, food storage, use of kitchen equipment and utensils, sanitation, and safety issues to ensure HAACP guidelines were followed.• Regularly interacted with VIP guests prior to events to obtain feedback and guarantee expectations were going to be met or exceeded.

• Sous Chef

  • Apr 2013 - Mar 2015

  • Developed new menu concepts during the renovation phase of the restaurant, In-Room Dining, Banquets, and the POV kitchen in collaboration with the Executive Chef.• Lead chef for the “Best Rooftop Bar” of 2014 & 2015 voted by USA Today, with a revenue generation of $14 million per year.• Assisted Banquet Chef with organization and execution of high-profile events in POV and the banquet space to merge resources and concepts.• Expedited for all meal services ensuring a smooth, yet prompt, experience for both hotel and transient guests.• Responsible for placing orders and calculating daily labor costs while achieving financial expectations.• Managed full kitchen staff to guarantee consistency and high food quality standards through daily line checks and followup.



Charlie Palmer Collective

• United States
• Hospitality
• 1 - 100 Employee

• Sous Chef

  • Oct 2010 - Apr 2013

  • Responsible for creation of daily specials and expediting for all meal period services to promote variety in coordination with excellent service.• Managed On- and Off-site catering events for up to 500 people including 2012 Inauguration.• Assisted with monthly inventory, monitored food costs through responsible ordering, and calculated daily labor costs to achieve fiscal year end goals.

• Line Cook

  • May 2009 - Oct 2010

  • Lunch Grill cook• Prep/ service for lunch grill station• Assist with banquets and special off premise caterings• Responsible for creating daily side dishes for grilled items