Executive Chef

• Apr 2023 - Present

Culinary Board

• Jul 2020 - Present

Executive Chef

• May 2022 - Jan 2023

Executive Chef

• Sep 2021 - Jan 2022

Executive Chef

• Aug 2019 - Sep 2021

• Aug 2016 - Jul 2019

• Revamped The Program• Working on ACF Accreditation • Added a Pastry Certificate Program• Evaluated Students Cooking Techniques, Cooking Philosophy • Mentoring Students thru the Program

• Feb 2016 - Aug 2016

• Class Cul 270 Garde Manger 2 / Cul 283 Farm To Table• Showed Student both Classical and Modern Cooking Techniques • Evaluated Students Cooking Techniques, Cooking Philosophy

Executive Sous Chef

• Feb 2016 - Aug 2016

• Oversaw the banquet department • Plan and execute all country club functions • Assist with the Ala Cart Menu prep and expo during busy periods • Coordinate with the Executive Chef on items needed to execute events • Maintained food costing, labor costing and ordering • Oversaw the banquet department • Plan and execute all country club functions • Assist with the Ala Cart Menu prep and expo during busy periods • Coordinate with the Executive Chef on items needed to execute events • Maintained food costing, labor costing and ordering

Executive Chef / Food and Beverage Director

• May 2015 - Jan 2016

• Oversaw the Entire Food and Beverage Department including: Ala Cart Dinning, Banquets, Turn Kitchen, Pool Snack Bar • Maintain Food Inventory and All Beverage Inventory • Purchased for All Beverages including: Alcohol, Wine, Non-Alcoholic Drinks • Purchased for All Food Venues • Scheduled Staff • Revamped All the Menus to a 4 season rotation • Assured quality control • Updated the kitchen with new / needed equipment, set the kitchen to maximize production • Oversaw the Entire Food and Beverage Department including: Ala Cart Dinning, Banquets, Turn Kitchen, Pool Snack Bar • Maintain Food Inventory and All Beverage Inventory • Purchased for All Beverages including: Alcohol, Wine, Non-Alcoholic Drinks • Purchased for All Food Venues • Scheduled Staff • Revamped All the Menus to a 4 season rotation • Assured quality control • Updated the kitchen with new / needed equipment, set the kitchen to maximize production

Executive Chef

• Jan 2014 - Aug 2014

• Menu design and planning for dinner menu • Rebranded from an old style steakhouse to a progressive modern steakhouse • Executed a farm to table style steakhouse • Trained staff, implemented new prep sheets, as well as cleaning sheets • Worked the line and ran expo during service • Planned and coordinated with the food sales man • Maintained food costing, labor costing and ordering • Menu design and planning for dinner menu • Rebranded from an old style steakhouse to a progressive modern steakhouse • Executed a farm to table style steakhouse • Trained staff, implemented new prep sheets, as well as cleaning sheets • Worked the line and ran expo during service • Planned and coordinated with the food sales man • Maintained food costing, labor costing and ordering

Chef De Cuisine

• Jul 2013 - Jan 2014

• Menu design and planning for new lunch and dinner menu • Assisted with in house and off site catering • Trained staff, implemented new prep sheets, as well as cleaning sheets • Worked the line and ran expo during service • Planned and coordinated with the food sales man • Maintained food costing, labor costing and ordering • Assure quality control • Menu design and planning for new lunch and dinner menu • Assisted with in house and off site catering • Trained staff, implemented new prep sheets, as well as cleaning sheets • Worked the line and ran expo during service • Planned and coordinated with the food sales man • Maintained food costing, labor costing and ordering • Assure quality control

Executive Chef / Pastry Chef

• Aug 2012 - Jul 2013

• Designed the kitchen • Planned the opening of the restaurant • Met with health inspectors to open the restaurant • Planned and Designed all menus • Planned and coordinated with the purveyors • Planned menus, specials, food costing, labor costing, and ordering • Assure quality control • Scheduled kitchen staff • Hire, train, and lead the culinary staff • Minimized waste as well as wasted products • Designed the kitchen • Planned the opening of the restaurant • Met with health inspectors to open the restaurant • Planned and Designed all menus • Planned and coordinated with the purveyors • Planned menus, specials, food costing, labor costing, and ordering • Assure quality control • Scheduled kitchen staff • Hire, train, and lead the culinary staff • Minimized waste as well as wasted products

Sous Chef

• Jul 2010 - Nov 2010

• Oversaw prep for every station • Worked the line during service – Broiler or Sautee Station • Assisted in Chef Tables • Oversaw prep for every station • Worked the line during service – Broiler or Sautee Station • Assisted in Chef Tables

Executive Chef / Consulting Chef

• May 2010 - Jul 2010

• Revamped lunch, dinner, bar, and dessert menu’s to more modern cooking techniques • Sourced local purveyor’s to supply the restaurant • Planned prep lists for the prep cooks as well as the line cooks • Planned menus, specials, food costing, labor costing, and ordering • Assure quality control • Hire, train, and direct 1 chef de cuisine, 1 sous chef, 1 pastry chef, 4 line cooks, 2 prep cooks, and 4 dishwashers • Revamped lunch, dinner, bar, and dessert menu’s to more modern cooking techniques • Sourced local purveyor’s to supply the restaurant • Planned prep lists for the prep cooks as well as the line cooks • Planned menus, specials, food costing, labor costing, and ordering • Assure quality control • Hire, train, and direct 1 chef de cuisine, 1 sous chef, 1 pastry chef, 4 line cooks, 2 prep cooks, and 4 dishwashers

Executive Chef / Director of Culinary Operations

• Dec 2008 - Sep 2009

• Conde Nast Johansens Recommended Property • Revamped Ala Cart menus to Progressive American cuisine, focusing on fresh, local, and seasonal products • Planned and designed custom banquet menus • Executed plated dinners, buffets, and buffet display pieces • Planned tastings for banquet menus • Food costing, labor costing, and ordering of products • Scheduled kitchen staff • Hire, train, and direct 2 sous chefs, 8 line cooks, and 4 dishwashers • Assured quality control • Minimized waste as well as wasted products Show less

Executive Chef

• May 2008 - Dec 2008

• Designed the kitchen from scratch • Created all Menus – Bakery menus, café menus, and catering menus • Developed relationships with vendors • Hired and trained all kitchen staff • Food costing, labor costing, and ordering of products • Assured quality control • Designed the kitchen from scratch • Created all Menus – Bakery menus, café menus, and catering menus • Developed relationships with vendors • Hired and trained all kitchen staff • Food costing, labor costing, and ordering of products • Assured quality control

Executive Chef / Pastry Chef

• May 2007 - May 2008

• Revamped Ala Cart menus to Progressive American cuisine, focusing on fresh, local, and seasonal products • Planned and designed custom banquet menus • Executed plated dinners, buffets, and buffet display pieces • Planned tastings for banquet menus • Food costing, labor costing, and ordering of products • Scheduled kitchen staff • Hire, train, and direct 6 line cooks, 4 culinary interns, 4 prep cooks, and 3 dishwashers • Assure quality control • Minimized waste as well as wasted products Show less

Lead AM Line Cook

• Aug 2006 - May 2007

• Oversaw AM prep production • Oversaw AM line cooks • Cooked the lead position • Oversaw AM prep production • Oversaw AM line cooks • Cooked the lead position

Sous Chef / Pastry Chef

• Jun 2006 - May 2007

• Assisted in lunch and dinner menu planning • Planned and executed dessert menus • Assisted in planning specials, soups, and staff meals • Directed 8 line cooks, 2 pastry cooks, 2 prep cooks, and 4 dishwashers • Executed on site and off site catering • Assure quality control • Minimized waste as well as wasted products • Assisted in lunch and dinner menu planning • Planned and executed dessert menus • Assisted in planning specials, soups, and staff meals • Directed 8 line cooks, 2 pastry cooks, 2 prep cooks, and 4 dishwashers • Executed on site and off site catering • Assure quality control • Minimized waste as well as wasted products

AM Line Cook

• Feb 2004 - Jun 2006

• Cooked menu to the Executive Chef, Chef de Cuisine, Sous Chef requirements • Prepped various stations • Learned all stations in the kitchen • Put the trucks away every day • Cooked menu to the Executive Chef, Chef de Cuisine, Sous Chef requirements • Prepped various stations • Learned all stations in the kitchen • Put the trucks away every day