Experience

Wonder

• Food & Beverages
• 300 - 400 Employee

• Culinary Engineering / R&D

  • Oct 2022 - Present



Nicholas Barrel & Roost

• Chef

  • Oct 2020 - Oct 2022



Pascal & Sabine

• Asbury Park, New Jersey

• Executive Chef

  • May 2016 - Oct 2020



Daves Grill

• United States
• Food and Beverage Services

• Chef

  • May 2014 - Oct 2015

  Returned to this establishment as the Chef de Cuisine. Brought new techniques to a classical kitchen through my experiences. Took care of the specials menu in which changed every three days. In charge of ordering through local farms and purveyors. Started to experiment on house made cheeses and cured items, i.e. Ricotta, Mozzarella, Burrata, Pancetta. Returned to this establishment as the Chef de Cuisine. Brought new techniques to a classical kitchen through my experiences. Took care of the specials menu in which changed every three days. In charge of ordering through local farms and purveyors. Started to experiment on house made cheeses and cured items, i.e. Ricotta, Mozzarella, Burrata, Pancetta.



Margaux at the Marlton Hotel

• NYC

• Chef De Partie

  • Jan 2014 - Apr 2014

  Opened this trendy hotel in the West Village. Open for breakfast, lunch and dinner. Worked on fish station. Responsible for butchery, preparing and mise en place for fish dishes. Was involved in developing new Mediterranean menu items and new desserts. Opened this trendy hotel in the West Village. Open for breakfast, lunch and dinner. Worked on fish station. Responsible for butchery, preparing and mise en place for fish dishes. Was involved in developing new Mediterranean menu items and new desserts.



Louro

• NYC

• Sous Chef

  • Dec 2012 - Dec 2013

  •Opened this new American/International influenced restaurant in the West Village. Portuguese-American fine dining in a casual atmosphere seating 80 people. Themed tasting menus once a week as a supper club. Work-intensive environment with a minimal person team (4 people including Chef and Sous Chef). Performed menu-changes and ordering for different menus every week to Chef’s approval. Worked the protein station (fish and meat) during service. Prepped all of pastry station nightly. •Opened this new American/International influenced restaurant in the West Village. Portuguese-American fine dining in a casual atmosphere seating 80 people. Themed tasting menus once a week as a supper club. Work-intensive environment with a minimal person team (4 people including Chef and Sous Chef). Performed menu-changes and ordering for different menus every week to Chef’s approval. Worked the protein station (fish and meat) during service. Prepped all of pastry station nightly.



Daves Grill

• United States
• Food and Beverage Services

• Sous Chef

  • Apr 2009 - Oct 2012

  High quality, Zagat rated (27 food), seasonal restaurant that sits 80 people and yields 190-230 covers a night. Responsible for all sautéed items as well as introducing new recipes and specials to the menu. Fast paced and accurate execution of all dishes in a small (5 person) kitchen was key. Expanded knowledge of seafood preparation and improved food yield percentages. High quality, Zagat rated (27 food), seasonal restaurant that sits 80 people and yields 190-230 covers a night. Responsible for all sautéed items as well as introducing new recipes and specials to the menu. Fast paced and accurate execution of all dishes in a small (5 person) kitchen was key. Expanded knowledge of seafood preparation and improved food yield percentages.



Parm

• NYC

• PM Sous Chef

  • Nov 2011 - Apr 2012

  Opened this high-grade sandwich and dinner restaurant on Mulberry Street in Little Italy, NYC. This sister restaurant of Torrisi Italian Specialties catapulted my knowledge of opening a restaurant. Learned importance of organization and awareness of each aspect of food quality. Learned operations and flow of the kitchen. Aiding in research and development of special sandwiches was a great opportunity. Opened this high-grade sandwich and dinner restaurant on Mulberry Street in Little Italy, NYC. This sister restaurant of Torrisi Italian Specialties catapulted my knowledge of opening a restaurant. Learned importance of organization and awareness of each aspect of food quality. Learned operations and flow of the kitchen. Aiding in research and development of special sandwiches was a great opportunity.