Experience

City of Burlington
• Canada
• Government Administration
• 500 - 600 Employee
• Programmer (Food and Beverage)

  • Nov 2016 - Present


Hospitality Consultant

• United States
• Hospitality
• 1 - 100 Employee

• Independent Consultant

  • Oct 2014 - Nov 2016

  Helping restaurant owner's and General Managers with all facets of hospitality operations, from recruitment and staff training, to menu development and management systems. Helping restaurant owner's and General Managers with all facets of hospitality operations, from recruitment and staff training, to menu development and management systems.



Romano's Ristorante

• Canada
• Restaurants

• Executive Chef/General Manager

  • Oct 2010 - Jul 2014

  Partnered in the purchase and revamp of this Italian style mid-market restaurant, orchestrating the concept, kitchen & menu design, menu costing, kitchen and front-of house recruitment and training while leading on-going revitalization of the interior design & layout through all renovation phases. Partnered in the purchase and revamp of this Italian style mid-market restaurant, orchestrating the concept, kitchen & menu design, menu costing, kitchen and front-of house recruitment and training while leading on-going revitalization of the interior design & layout through all renovation phases.



Knollwood Golf and Country Club

• Executive Chef

  • Mar 2004 - Jul 2010

  Brought onboard by this golf club with two adjoining courses to develop the food and beverage program from the ground up, successfully built a high performance team and managed the processes and structure including menu planning and development for wedding, special events and day to day operations. Brought onboard by this golf club with two adjoining courses to develop the food and beverage program from the ground up, successfully built a high performance team and managed the processes and structure including menu planning and development for wedding, special events and day to day operations.



Mohawk College

• Canada
• Higher Education
• 700 & Above Employee

• Associate Instructor

  • 2008 - 2009

  Engaged to lead this cooking course for 25 students with core accountability for planning, designing, and executive presentation lecture and hands-on demonstration. -Managed course and student expectations by establishing clear deliverables and guidance of students. -Conduct hands-on food preparation and demonstrations to highlight different cooking methods. -Introduced the ideas of pairing food with wine, a new idea that was not current in the program. -Received excellent evaluations and recognition from students.