Director of Customer Marketing, Customer Sevice, Merchandising and Culinary

• Jan 2021 - Present

Director of Meat & Poultry

• 2017 - 2021

Director for all meat and poultry categories at Kings Food Markets and Balducci’s Food Lovers Market. Both brands are specialty food retailers with 33 locations in NJ, NY, CT MD and VA. Full service and self service programs with strong focus on; best in class boutique producers, regenerative agriculture, innovation, local, natural, organic, grass fed, wagyu, dry aged, USDA prime, ABF/RWA and Non-GMO project verified proteins. Director for all meat and poultry categories at Kings Food Markets and Balducci’s Food Lovers Market. Both brands are specialty food retailers with 33 locations in NJ, NY, CT MD and VA. Full service and self service programs with strong focus on; best in class boutique producers, regenerative agriculture, innovation, local, natural, organic, grass fed, wagyu, dry aged, USDA prime, ABF/RWA and Non-GMO project verified proteins.

Associate Meat and Seafood Director (Associate Coordinator)

• 2014 - 2017

Associate Meat and Seafood Coordinator for Whole Foods Market's Northeast region. Multi unit responsibility overseeing stores in NJ, CT, NY and NYC. Accountability for department operations, execution and profitability. New store development, design, innovation and training are also key parts to this position.

Meat Team Leader

• 2011 - 2014

High volume retail Meat Operations Manager/Team Leader with full P&L accountability. We are a full service meat deparmtent specializing in all natural beef, poultry, hand made sauage, dry aged prime beef and oven ready items.

Seafood Team Leader

• 2007 - 2011

Seafood Department Operations Trainer for the Mid-Atlantic regionHigh volume Department Manager/Team Leader in charge of all seafood operations with full P&L accountability. The department was consistently ranked in the top 20 out of 300+ stores for profit and margin performance.

Chef De Cuisine

• 2007 - 2007

Alison at Blue Bell was a privately owned 85 seat upscale BYOB with a farm to table approach. I expanded our New American cuisine with a strong focus on fresh, wild seafood, in addition to introducing organic, free range and dry aged protein to the menu. All fabrication of those items was done in house to help reduce portion costs and create use of byproducts. Alison at Blue Bell was a privately owned 85 seat upscale BYOB with a farm to table approach. I expanded our New American cuisine with a strong focus on fresh, wild seafood, in addition to introducing organic, free range and dry aged protein to the menu. All fabrication of those items was done in house to help reduce portion costs and create use of byproducts.

Personal Chef

• 2005 - 2007

Personal Chef for dinner gatherings, professional functions and cocktail parties. Planned, shopped and executed three and four course meals twice weekly. Developed seasonal and local focused menus with a strong focus on seafood. Dietary restrictions and allergies were also attended to. Personal Chef for dinner gatherings, professional functions and cocktail parties. Planned, shopped and executed three and four course meals twice weekly. Developed seasonal and local focused menus with a strong focus on seafood. Dietary restrictions and allergies were also attended to.

Saucier & Chef Tournant

• 2004 - 2007

Saucier and Roundsman for Philadelphia’s acclaimed 5 star, 5 diamond classical French restaurant. Saucier and Roundsman for Philadelphia’s acclaimed 5 star, 5 diamond classical French restaurant.