Experience

Minnesuing Acres

• United States
• Hospitality
• 1 - 100 Employee

• Chef

  • May 2022 - Present



Morrison Healthcare

• United States
• Hospitals and Health Care
• 1 - 100 Employee

• Enterprise Chef for Patient Services Mayo Clinic

  • Oct 2021 - May 2022

• Corporate Executive Chef

  • Nov 2019 - Oct 2021

• Floating Corporate Executive Chef

  • Nov 2019 - Nov 2019



Morrison

• New Zealand
• Investment Management
• 1 - 100 Employee

• Executive Chef at the St.Cloud Hospital/ Regional Executive Chef

  • Mar 2011 - Nov 2019



College of St Benedict

• United States
• Higher Education

• Executive Chef

  • Oct 2003 - Jun 2010

  Duties included menu and recipe development, staff supervision and training, hiring and discipline of staff, planning and production of catering events, establishing and maintaining relationships with various on, and off campus contacts, oversee purchasing, bakery and all back of house operations. Planned, developed, organized and opened a 14 million dollar dining and conference center. Duties included menu and recipe development, staff supervision and training, hiring and discipline of staff, planning and production of catering events, establishing and maintaining relationships with various on, and off campus contacts, oversee purchasing, bakery and all back of house operations. Planned, developed, organized and opened a 14 million dollar dining and conference center.



St. John's University

• United States
• Higher Education

• Chef / Administrative Manager

  • Jun 2001 - Oct 2003

  Duties included menu and recipe development, staff supervision and training, planning and production of catered events, and liaison with the Monastery Rector in planning of daily and feast day menus. Duties included menu and recipe development, staff supervision and training, planning and production of catered events, and liaison with the Monastery Rector in planning of daily and feast day menus.



Aramark Uniform Services

• United States
• Facilities Services
• 700 & Above Employee

• Route Sales Representative

  • May 2000 - Jun 2001

  Duties included maintaining and servicing established contracts and developing new customers in an assigned territory. Duties included maintaining and servicing established contracts and developing new customers in an assigned territory.



Aramark Management Services

• Executive Chef

  • Aug 1997 - May 2000

  Duties included inventory management, purchasing, staff supervision and development, meal preparation, and menu creation. Duties included inventory management, purchasing, staff supervision and development, meal preparation, and menu creation.



Eagle Trace Golf Club

• United States
• 1 - 100 Employee

• Food and Beverage Director / Executive Chef

  • Mar 1997 - Aug 1997

  Duties included purchasing of all food and beverage supplies, inventory management, menu development, sales and marketing and booking of events and tournaments as well as all food preparation and bartending. Duties included purchasing of all food and beverage supplies, inventory management, menu development, sales and marketing and booking of events and tournaments as well as all food preparation and bartending.



Radisson Suites Hotel

• Canada
• Hospitality

• Executive Chef

  • Sep 1993 - Mar 1997

  Duties included inventory management, purchasing, staff supervision and development, menu development, meal preparation. Duties included inventory management, purchasing, staff supervision and development, menu development, meal preparation.



Holiday Inn Hotel

• United States
• Hospitality
• 100 - 200 Employee

• Evening Sous Chef / Banquet Chef

  • Jun 1989 - Jan 1993

  Duties included training and supervision of employees, preparation of evening banquets, assisting Executive Chef with inventory and menu development. Duties included training and supervision of employees, preparation of evening banquets, assisting Executive Chef with inventory and menu development.