Chef & Co-Founder

• Mar 2019 - Present

Sous Chef

• Jan 2017 - May 2019

Line Cook

• Jul 2016 - Jan 2017

Internship

• Jul 2016 - Sep 2016

Staged for 6 weeks in Michelin Starred Jimbocho Den. Job included daily mise en place and working with various unique Japanese techniques and produce. Learned many new techniques such as fish aging, production of fresh Bottarga, production of miso and working with rare ingredients such as Fugu Staged for 6 weeks in Michelin Starred Jimbocho Den. Job included daily mise en place and working with various unique Japanese techniques and produce. Learned many new techniques such as fish aging, production of fresh Bottarga, production of miso and working with rare ingredients such as Fugu

Internship

• May 2016 - Jun 2016

Staged for 5 weeks in traditional vegetarian Shojin restaurant. Job included daily mise en place and production for vegetable based dishes. Learned and improved techniques such as the development of Umami flavors with the use of vegetables, learned to make soba noodles from scratch, and perfected the art of cooking fruits and vegetables. Staged for 5 weeks in traditional vegetarian Shojin restaurant. Job included daily mise en place and production for vegetable based dishes. Learned and improved techniques such as the development of Umami flavors with the use of vegetables, learned to make soba noodles from scratch, and perfected the art of cooking fruits and vegetables.

Internship

• Jun 2015 - Sep 2015

Trainee for 11 weeks. Job included daily trips to the private garden to pick herbs, plant new seedlings and clean garden. Performed kitchen mise en place for all stations and assisted chefs on the line during service as needed Trainee for 11 weeks. Job included daily trips to the private garden to pick herbs, plant new seedlings and clean garden. Performed kitchen mise en place for all stations and assisted chefs on the line during service as needed

Line Cook

• Mar 2015 - Jun 2015

Worked as a line cook on the pasta and garde manger stations. Job included the production of stocks, homemade pasta sauces, general mise en place and the production of more than five types of fresh homemade pasta every day. We served between 100-300 covers per day and the menu changed every two months according to seasonal products. Worked as a line cook on the pasta and garde manger stations. Job included the production of stocks, homemade pasta sauces, general mise en place and the production of more than five types of fresh homemade pasta every day. We served between 100-300 covers per day and the menu changed every two months according to seasonal products.

Internship

• Jul 2014 - Sep 2014

Trainee at one michelin starred Etxanobe. Worked Garde Manger station, producing classical and modern Spanish appetizers and desserts, including daily mise en place, production of coulisse, meringues, gels, spheres, fresh ice cream, plated desserts, salads, carpaccio and tartars. Trainee at one michelin starred Etxanobe. Worked Garde Manger station, producing classical and modern Spanish appetizers and desserts, including daily mise en place, production of coulisse, meringues, gels, spheres, fresh ice cream, plated desserts, salads, carpaccio and tartars.

Line Cook

• May 2014 - Jun 2014

Worked as a cook on the hot line producing national Peruvian dishes such as Aji de Gallina and Lomo Saltado; after one month moved to the grill station where we served fresh fish, shellfish, meats and vegetable dishes. Worked as a cook on the hot line producing national Peruvian dishes such as Aji de Gallina and Lomo Saltado; after one month moved to the grill station where we served fresh fish, shellfish, meats and vegetable dishes.