Experience

The Pierre New York, A Taj Hotel

• United States
• Hospitality
• 1 - 100 Employee

• Executive Chef / Culinary Director

  • Jun 2023 - Present

• Executive Banquet Chef

  • Mar 2022 - Jun 2023


Farine Baking Company
• United States
• Food and Beverage Manufacturing
• Executive Chef/Partner

  • Feb 2019 - Jun 2023

Taj Hotels Resorts and Palaces
• Executive Pastry Chef

  • May 2013 - Jan 2019


Main Street Bakery & Cafe

• United States
• Food and Beverage Manufacturing
• 1 - 100 Employee

• Executive Chef

  • Jan 2007 - Aug 2013

  Started my own bakery from scratch, in charge of production and daily operation of bakery We serve lunch every day and brunch on Sundays; retro/home-style desserts are a staple with old fashioned personalized customer service. Bakery is known for our retro cup cakes, apple pie, candy bar and our version of a Oreo cookie as all reviewed in Newsday We do all types of custom occasion cakes Started my own bakery from scratch, in charge of production and daily operation of bakery We serve lunch every day and brunch on Sundays; retro/home-style desserts are a staple with old fashioned personalized customer service. Bakery is known for our retro cup cakes, apple pie, candy bar and our version of a Oreo cookie as all reviewed in Newsday We do all types of custom occasion cakes



Hershey Entertainment & Resorts Hotel Hershey

• Executive Pastry Chef

  • Jul 2006 - Jul 2007

  Menu planning and designing, cost control, purchasing, scheduling, supervising and training of pastry staff of 13 for a 232 room 4 Star 4 Diamond Hotel, and supervising pastry production and service at The Hershey Hotel Responsible for implementing menus for all of the outlets and Creating special amenities for VIP's on a daily basis Implementing and executing pastry demonstrations Increased level of quality and sales of desserts in all outlets Big repertoire of pastry presentations through quarterly changes of multiple menus Implemented new product in hotel retail outlet (Hawaiian Sea Salt Caramels) that became well received throughout the hotel and the town of Hershey. Created "Hershey's Sweet Success" an anniversary dessert that celebrated 100 years of the Kiss and 100 years of Hershey Park that would be produced and sold though all of the outlets of Hershey Entertainment. This Dessert has been well received by the media. Show less



Four Seasons Hotels and Resorts

• Canada
• Hospitality
• 700 & Above Employee

• Executive Pastry Chef

  • Aug 2005 - Jul 2006

  Responsible for creating," THE MIGNANO BAR" a candy bar that I created that was sold as a guest amenity. Very well received with hotel guests and was often requested to purchase as a retail item but was unable to due to hotels request to keep it as an amenity for rooms only.Duties included but not limited to menu planning and designing, cost control, purchasing, scheduling, supervising and training of pastry staff of 12 for a 370 room 5 Star 5 Diamond Hotel Responsible for implementing menus for all of the outlets and involved in opening 2 new hotel outletsCreating special amenities for VIP's on a daily basisBig repertoire of pastry presentations through quarterly changes of multiple menusCreating all VIPs rotation amenities for room service Show less

• Executive Pastry Chef / The Pierre Hotel

  • Feb 1998 - Aug 2005

  Duties included but not limited to menu planning and designing, cost control, purchasing, scheduling, supervising and training of pastry staff of 8 for a $20 + million F&B operationPart of keeping hotel food cost at 19% year roundBig repertoire of pastry presentations through quarterly changes of multiple menus



Balthazar

• Spain
• Advertising Services
• 1 - 100 Employee

• Asst. Pastry Chef / Pastry Chef

  • Jan 1997 - Jan 1998

  Part of the opening team for the restaurant Planning and implementing menus and new creations for restaurant and bakery outlet Average 450 a la carte covers daily Part of the opening team for the restaurant Planning and implementing menus and new creations for restaurant and bakery outlet Average 450 a la carte covers daily



Charlie Palmer Group

• Pastry Cook / Aureole

  • Jan 1995 - Jan 1997

  Responsible for lunch and dinner service Shared in production for lunch and dinner service of 300 a la carte covers daily Assisted Pastry Chef in implementing new dessert ideas Responsible for lunch and dinner service Shared in production for lunch and dinner service of 300 a la carte covers daily Assisted Pastry Chef in implementing new dessert ideas



Bouley

• United States
• Food and Beverage Services
• 1 - 100 Employee

• Pastry Cook

  • Jan 1994 - Jan 1995

  Responsible for lunch and dinner service Shared in production for lunch, dinner service of 300 a la carte covers daily Responsible for lunch and dinner service Shared in production for lunch, dinner service of 300 a la carte covers daily