Experience

Old Oakland Golf Club

• United States
• Food & Beverages
• 1 - 100 Employee

• Executive Chef

  • Oct 2020 - Present



4S Bistro

• 217 Washington Street

• Executive Chef / GM

  • Apr 2019 - Oct 2020

  65 seat Bistro in Columbus, Indiana. Was hired on by owners who had zero restaurant experience. I straightened out all their finances, promoted, designed and created seasonal menus, hired and trained both FOH & BOH. Organized their POS. Under my supervision it has been running on 15% labor costs and 35% food cost, which was not established under previous management. 65 seat Bistro in Columbus, Indiana. Was hired on by owners who had zero restaurant experience. I straightened out all their finances, promoted, designed and created seasonal menus, hired and trained both FOH & BOH. Organized their POS. Under my supervision it has been running on 15% labor costs and 35% food cost, which was not established under previous management.



Anthony’s Chophouse

• Carmel, Indiana

• Executive Pastry Chef

  • Jun 2018 - Apr 2019

  High end/ High volume multi venue Steakhouse High end/ High volume multi venue Steakhouse



Lobster Pound Restaurant

• Lincolnville, Maine

• Executive Chef

  • Apr 2016 - Jun 2018

  Purchased By Lafayette Hotel Group 2017: Up Scale/ Casual Dining lobster/Seafood restaurant. Responsible for ensuring that food specifications and labor objectives meet all goals. In charge of scheduling duties for general kitchen staff, and organizing the daily responsibilities of cooks and also assisting them when necessary. Purchased By Lafayette Hotel Group 2017: Up Scale/ Casual Dining lobster/Seafood restaurant. Responsible for ensuring that food specifications and labor objectives meet all goals. In charge of scheduling duties for general kitchen staff, and organizing the daily responsibilities of cooks and also assisting them when necessary.



Lafayette Hotel Group

• New England

• Executive Chef

  • Apr 2016 - Jun 2018

  Up Scale Dining Restaurants, Multiple Hotels and Resorts with in the New England States. Responsible for ensuring that food specifications and labor objectives are met at all properties. In charge of Menu Development and Execution, Inventory management, and organizing the responsibilities of kitchen staff and also assisting them when necessary. Up Scale Dining Restaurants, Multiple Hotels and Resorts with in the New England States. Responsible for ensuring that food specifications and labor objectives are met at all properties. In charge of Menu Development and Execution, Inventory management, and organizing the responsibilities of kitchen staff and also assisting them when necessary.



Hillcrest Country Club - Indy

• United States
• Civic and Social Organizations
• 1 - 100 Employee

• Chef De Cuisine

  • May 2014 - Apr 2016

  Assists Executive Chef with all kitchen operations and preparation. Supervising food preparation, sanitation, and safety in the kitchen. Participating training, and motivating of culinary kitchen staff. Participating in menu development, recipes and plate presentation. Prepares and cooks foods of all types, on a regular basis and for special guests, functions, and dietary restrictions. Maintain food storage, receiving, rotating & stocking as par levels dictate. Partners with the front of the house staff to achieve club goals. A team player who is able to foster relationships with club members, club employees and club guests.



The Country Club of Indianapolis

• United States
• Spectator Sports
• 1 - 100 Employee

• Sous Chef

  • May 2011 - Apr 2014

  Assists Executive Chef with all kitchen operations and preparation. Supervising food preparation, sanitation, and safety in the kitchen. Participating in the interviewing, training, and motivating of culinary kitchen staff. Participating in menu development, recipes and plate presentation. Prepares and cooks foods of all types, on a regular basis and for special guests, functions, and dietary restrictions. Maintain food storage, receiving, rotating & stocking as par levels dictate. Partners with the front of the house staff to achieve club goals. A team player who is able to foster relationships with club members, club employees and club guests.



Kiawah Island Golf Resort

• United States
• Hospitality
• 400 - 500 Employee

• Banquet cook

  • Aug 2011 - Nov 2011

  (Externship) A Five Star / Five Diamond Island Golf Resort. At The Atlantic Room, Ocean Course Club House I performed the duties of Grillardin (Grill Cook). At The Sanctuary Hotel I performed the duties of Demi Chef (Line Cook) in the Banquet Kitchen as well as a wide range of Banquet duties. Cook food according to each kitchens recipes. Perform a wide range of kitchen duties. (Externship) A Five Star / Five Diamond Island Golf Resort. At The Atlantic Room, Ocean Course Club House I performed the duties of Grillardin (Grill Cook). At The Sanctuary Hotel I performed the duties of Demi Chef (Line Cook) in the Banquet Kitchen as well as a wide range of Banquet duties. Cook food according to each kitchens recipes. Perform a wide range of kitchen duties.