Experience

Panther National

• Real Estate
• 1 - 100 Employee

• Executive Sous Chef

  • Oct 2023 - Present



PGA National Resort

• United States
• Hospitality
• 200 - 300 Employee

• Outlets Sous Chef

  • Apr 2022 - Oct 2023

  • Outlets Chef, PGA National, West Palm Beach FL. • Coordinate culinary outlets, training and orienting new Chefs. • Managed Honeybelle for Chef Lindsay Autry. • Honeybelle– 1000 covers Holiday Weekends and 800 daily. • Managed daily operations for the PGA Spa Café. • Maintained 32% cost of goods for Honeybelle and Spa, 3.5mm in gross revenue. • Birch Street purchasing system. • Selected as a Traveling Task Force Executive Chef for Crescent Hotels during the Florida low season. • Colonial Williamsburg Resorts -The Williamsburg Inn assisting in banquet operations. • Built techniques and recipe book, trained the new Golden Horseshoe Executive Chef and Pittmaster Show less



ICON Management Services, Inc.

• United States
• Real Estate
• 1 - 100 Employee

• Executive Chef

  • May 2018 - Apr 2022

  • Executive Chef Colony Bay Club Bonita Spring FL. • Oversaw all BOH operations. • Increased revenues from 1mm to 1.2mm. • Coaching, counseling young cooks and chef promoting growth in their careers. • Opening Chef for Barefoot Bar and Grill, Bourbon Bar and The Café at The Place by Cameratta Companies Estero Florida. • Executive Chef Colony Bay Club Bonita Spring FL. • Oversaw all BOH operations. • Increased revenues from 1mm to 1.2mm. • Coaching, counseling young cooks and chef promoting growth in their careers. • Opening Chef for Barefoot Bar and Grill, Bourbon Bar and The Café at The Place by Cameratta Companies Estero Florida.



Audubon Country Club

• United States
• Spectator Sports
• 1 - 100 Employee

• Executive Sous Chef

  • May 2016 - May 2018

  • Managed day-to-day operation of three outlets, Main Dining Room, Grill Room, Poolside Bistro. • Developed and produced seasonal a la carte menus for each venue. • 500 combined lunch and dinner covers. • Assisted with planning and execution of banquet events for up to 500 guests. • Responsible for maintaining the cost of goods for the outlets. • Managed health and safety compliance, food quality and consistency for the outlets • 1.5mm in gross revenues. • Managed day-to-day operation of three outlets, Main Dining Room, Grill Room, Poolside Bistro. • Developed and produced seasonal a la carte menus for each venue. • 500 combined lunch and dinner covers. • Assisted with planning and execution of banquet events for up to 500 guests. • Responsible for maintaining the cost of goods for the outlets. • Managed health and safety compliance, food quality and consistency for the outlets • 1.5mm in gross revenues.



The Club at Mediterra

• United States
• Hospitality
• 1 - 100 Employee

• Cook

  • Sep 2015 - May 2016

  • Team member executing a la carte service and banquets • Sautee Chef, nightly dinner service • Team member setting up - taking down banquets, including weekly Pasta Night for 300 guests • Team member executing a la carte service and banquets • Sautee Chef, nightly dinner service • Team member setting up - taking down banquets, including weekly Pasta Night for 300 guests



Milano North

• Lake Placid, New York, United States

• Sous Chef

  • May 2012 - Sep 2015

  • Responsible for day-to-day kitchen management • Seasonal rotation of menu to ensure classic seasonal Mediterranean dishes • Fresh Pasta and Pizza Dough daily • Proteins cooked on a charcoal grill, pizzas cooked in a wood fired oven. • 400 covers daily in high season • 2mm in gross revenue • Responsible for day-to-day kitchen management • Seasonal rotation of menu to ensure classic seasonal Mediterranean dishes • Fresh Pasta and Pizza Dough daily • Proteins cooked on a charcoal grill, pizzas cooked in a wood fired oven. • 400 covers daily in high season • 2mm in gross revenue



The Whiteface Lodge

• United States
• Hospitality
• 1 - 100 Employee

• Line Cook

  • Sep 2007 - May 2012

  • Fast-paced kitchen with a variety of stations ranging from fine dining to lounge dining • Responsible for line checks and monitoring cooks • Responsible for nightly produce order for the hotel • Team member for several large-scale events and weddings • Fast-paced kitchen with a variety of stations ranging from fine dining to lounge dining • Responsible for line checks and monitoring cooks • Responsible for nightly produce order for the hotel • Team member for several large-scale events and weddings