Experience

Grand Hyatt Vail

• United States
• Hospitality
• 1 - 100 Employee

• Executive Chef

  • Oct 2022 - Present

  Provided strategic culinary leadership by overseeing diverse food and beverage outlets, ensuring a cohesive and high-quality dining experience. With expertise in banquet functions, I optimized operations for efficiency and elevated service standards. I assisted in the planning and launch of a successful Japanese restaurant contributing to the hotel's culinary portfolio. Proficient in forecasting and budget management, I maintained financial success while upholding the highest standards of… Show more Provided strategic culinary leadership by overseeing diverse food and beverage outlets, ensuring a cohesive and high-quality dining experience. With expertise in banquet functions, I optimized operations for efficiency and elevated service standards. I assisted in the planning and launch of a successful Japanese restaurant contributing to the hotel's culinary portfolio. Proficient in forecasting and budget management, I maintained financial success while upholding the highest standards of quality. Additionally, I applied creative flair to menu development, aligned with brand standards and resonating with diverse guest tastes. My leadership excellence fostered collaboration, continuous improvement, and a culture of excellence within the culinary teams. I ensured quality assurance, adhering to strict standards and earning accolades for maintaining excellence. Through effective vendor relationship management, I negotiated favorable terms and sourced premium ingredients, contributing to cost-effectiveness. Furthermore, I implemented training programs to drive professional development and maintain a highly skilled and motivated culinary team. Show less Provided strategic culinary leadership by overseeing diverse food and beverage outlets, ensuring a cohesive and high-quality dining experience. With expertise in banquet functions, I optimized operations for efficiency and elevated service standards. I assisted in the planning and launch of a successful Japanese restaurant contributing to the hotel's culinary portfolio. Proficient in forecasting and budget management, I maintained financial success while upholding the highest standards of… Show more Provided strategic culinary leadership by overseeing diverse food and beverage outlets, ensuring a cohesive and high-quality dining experience. With expertise in banquet functions, I optimized operations for efficiency and elevated service standards. I assisted in the planning and launch of a successful Japanese restaurant contributing to the hotel's culinary portfolio. Proficient in forecasting and budget management, I maintained financial success while upholding the highest standards of quality. Additionally, I applied creative flair to menu development, aligned with brand standards and resonating with diverse guest tastes. My leadership excellence fostered collaboration, continuous improvement, and a culture of excellence within the culinary teams. I ensured quality assurance, adhering to strict standards and earning accolades for maintaining excellence. Through effective vendor relationship management, I negotiated favorable terms and sourced premium ingredients, contributing to cost-effectiveness. Furthermore, I implemented training programs to drive professional development and maintain a highly skilled and motivated culinary team. Show less



Gore Range Brewery LLC

• United States
• Design Services

• Executive Chef and Owner/Operator

  • May 2011 - 2021

  Reinvigorated a well-known brewery, elevating both the food and beer quality while still maintaining its’ local flavor. A casual laid back ambiance that offered craft brews and extensive and inclusive gluten free options made this a popular destination for all occasions or a simple Friday night out. Planning, forecasting, budgeting, staff management, and daily production and quality control. Reinvigorated a well-known brewery, elevating both the food and beer quality while still maintaining its’ local flavor. A casual laid back ambiance that offered craft brews and extensive and inclusive gluten free options made this a popular destination for all occasions or a simple Friday night out. Planning, forecasting, budgeting, staff management, and daily production and quality control.



Park Hyatt Beaver Creek Resort & Spa

• United States
• Hospitality
• 1 - 100 Employee

• Executive Chef and Food and Beverage Director

  • 2001 - 2011

  Re-conceptualization of Bivans to 8100 resulting in achieving Esquire Magazine’s “15 Not to Miss” list. Creator of Vue named top restaurant Colorado, a locally sourced farm to table concept. Leader in the Transition Team implementing standardization from a Hyatt Regency to a Park Hyatt. Esquire Magazine’s “Not To Miss List” Hyatt General Manager’s Conference Tamaya, Chicago, Dallas Opening of Hyatt Regency in Seattle Master of Food & Wine, Guest Chef, D.C James Beard… Show more Re-conceptualization of Bivans to 8100 resulting in achieving Esquire Magazine’s “15 Not to Miss” list. Creator of Vue named top restaurant Colorado, a locally sourced farm to table concept. Leader in the Transition Team implementing standardization from a Hyatt Regency to a Park Hyatt. Esquire Magazine’s “Not To Miss List” Hyatt General Manager’s Conference Tamaya, Chicago, Dallas Opening of Hyatt Regency in Seattle Master of Food & Wine, Guest Chef, D.C James Beard 2010 Notable guests included President Ford, Dick Cheney, Benjamin Netenyahu Show less Re-conceptualization of Bivans to 8100 resulting in achieving Esquire Magazine’s “15 Not to Miss” list. Creator of Vue named top restaurant Colorado, a locally sourced farm to table concept. Leader in the Transition Team implementing standardization from a Hyatt Regency to a Park Hyatt. Esquire Magazine’s “Not To Miss List” Hyatt General Manager’s Conference Tamaya, Chicago, Dallas Opening of Hyatt Regency in Seattle Master of Food & Wine, Guest Chef, D.C James Beard… Show more Re-conceptualization of Bivans to 8100 resulting in achieving Esquire Magazine’s “15 Not to Miss” list. Creator of Vue named top restaurant Colorado, a locally sourced farm to table concept. Leader in the Transition Team implementing standardization from a Hyatt Regency to a Park Hyatt. Esquire Magazine’s “Not To Miss List” Hyatt General Manager’s Conference Tamaya, Chicago, Dallas Opening of Hyatt Regency in Seattle Master of Food & Wine, Guest Chef, D.C James Beard 2010 Notable guests included President Ford, Dick Cheney, Benjamin Netenyahu Show less



Le Périgord

• France
• Restaurants

• Executive Chef

  • 1995 - 2000

  Elevated a long-standing, upscale French restaurant to one of the “Top 50 Restaurants in New York and one of the “Top 5 French Restaurant’s” in New York according to Zagat’s by updating and invigorating classic dishes. Named “Top 50 Restaurants in New York” by Zagat’s Named “Top 5 French Restaurants in New York” by Zagat’s Notable guests included George Soros, Alan Greenspan, Sidney Poitier Elevated a long-standing, upscale French restaurant to one of the “Top 50 Restaurants in New York and one of the “Top 5 French Restaurant’s” in New York according to Zagat’s by updating and invigorating classic dishes. Named “Top 50 Restaurants in New York” by Zagat’s Named “Top 5 French Restaurants in New York” by Zagat’s Notable guests included George Soros, Alan Greenspan, Sidney Poitier



Chez Pauline

• Restaurants
• 1 - 100 Employee

• Executive Chef

  • 1994 - 1995

  One Star Micheline Guide restaurant in the heart of Paris serving Parisian bourgeois cooking. One Star Micheline Guide restaurant in the heart of Paris serving Parisian bourgeois cooking.



Gascogne

• New York, New York, United States

• Executive Chef and Proprietor

  • 1990 - 1994

  Transported diners to the southwest region of France by creating a restaurant specializing in Gascon cuisine, wines and digestifs, 1990 James Beard Dinner featuring food from Gascony. Transported diners to the southwest region of France by creating a restaurant specializing in Gascon cuisine, wines and digestifs, 1990 James Beard Dinner featuring food from Gascony.



United Nations Plaza Hotel

• New York, New York, United States

• Executive Sous Chef

  • 1987 - 1990

  An elegant 400 room hotel, I managed the three restaurants, room service and banquets including outside catering events for the various embassies and dignitaries. The Ambassador Grill, rated by the New York Times among the Top 35 Restaurants in New York City. James Beard 1989 Anniversary of the French Revolution Dinner. An elegant 400 room hotel, I managed the three restaurants, room service and banquets including outside catering events for the various embassies and dignitaries. The Ambassador Grill, rated by the New York Times among the Top 35 Restaurants in New York City. James Beard 1989 Anniversary of the French Revolution Dinner.



Hôtel de France

• France
• Hospitality
• 1 - 100 Employee

• Executive Sous Chef

  • 1984 - 1987

  2 Star Michelin Guide Hotel under the direction of the world renown chef, André Daguin, a chef who helped put Gascony on the culinary map and made grilled duck breast the most popular dish in France 2 Star Michelin Guide Hotel under the direction of the world renown chef, André Daguin, a chef who helped put Gascony on the culinary map and made grilled duck breast the most popular dish in France



La Belle Epoque

• France
• Restaurants
• 1 - 100 Employee

• Sous Chef

  • 1982 - 1983

  One Star Michelin Guide restaurant specializing in Mediterranean Cuisine One Star Michelin Guide restaurant specializing in Mediterranean Cuisine