Experience

Publick House Historic Inn

• United States
• Hospitality
• 1 - 100 Employee

• Director of Audio/ Visual Division

  • Jan 2016 - Present

  New tech development & implementation, operations, customer service working directly with our clients. I Managing a team of technicians & assisting sound engineers. New tech development & implementation, operations, customer service working directly with our clients. I Managing a team of technicians & assisting sound engineers.



PRO CHEF Foodservice, LLC

• Northbridge, Massachusetts

• Corporate Executive Chef / I.T. Manager

  • Jan 2001 - Present

  I started just after the 1st year and a half, so in its infancy! I learned more than I could have ever imagined training under the former Saucier @ Disney World as well as a graduate of Johnson & Whales University, Chef Steven Tokarz! I have stayed with him off and on Through The Years working on several major projects including the Ramada Inn Yankee drummer of Auburn, Ma. Sigma Epsilon fraternity @ WPI in Worcester, Ma and many more projects from Menu creating and consulting. I started just after the 1st year and a half, so in its infancy! I learned more than I could have ever imagined training under the former Saucier @ Disney World as well as a graduate of Johnson & Whales University, Chef Steven Tokarz! I have stayed with him off and on Through The Years working on several major projects including the Ramada Inn Yankee drummer of Auburn, Ma. Sigma Epsilon fraternity @ WPI in Worcester, Ma and many more projects from Menu creating and consulting.



Champagne Toast Entertainment

• Oxford, Massachusetts

• M.C. / D.J.

  • Oct 1997 - Present



Sturbridge Host Hotel

• Hospitality
• 1 - 100 Employee

• KM/ Sous Chef/ Night-Beverage Manager/Banquet Chef

  • Mar 1995 - Feb 2006

  I wore several hats as a middle manager at the Host. I will always love this place, it was one of the hardest jobs I ever had to move on from to grow in my profession. I started here @ 15 yrs old as a Bellman, until I graduated OHS and enlisted in the US Army and went to school for Foodservice Management and Culinary Arts only to come full circle after graduating and earning my strpies, when I returned to The Host in 02' as a Chef Manager, and filled in where ever I was needed, even spouting a 6 day work week as a Sous Chef and the Night/Beverage Manager for 10 mos! I learned most of what I know in the industry right in that building! Show less