Experience

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  Chef, Teacher, Culinary Consultant

  • Dallas/Fort Worth, Texas

  • Executive Chef C.E.C.

    • May 2017 - Present
    • Dallas/Fort Worth, Texas

    • Catering services • Recipe/Menu presentations • Sales projections and forecasting • Production management • Restaurant openings and refresh of existing accounts • Prepare operating budgets

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  Whitsons Culinary Group

  • Islandia NY

  • Executive Chef C.E.C / Director of Culinary Excellence / Institutional R & D

    • May 2016 - May 2017
    • Islandia NY

    Director of Culinary Excellence; Institutional Research and Development • Launch of Nationwide product lines for major retailors• Develop recipes for retail and institutional accounts• Implemented continuous production improvements • Maintain HACCP compliance• Maintain federal, state and local re...

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  Guckenheimer

  • Dallas

  • Regional Executive Chef, C.E.C.

    • Oct 2015 - Apr 2016
    • Dallas

    Regional Executive Chef: Central Region • Satisfy needs of client base with quality, food cost, and nutritional guidelines• Participate in corporate food development programs• Produce schedules• Restaurant openings and refresh of existing accounts • Prepare unit operating budgets• Utilize f...

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  LSG SKY CHEF

  • DFW International Airport

  • Executive Chef, C.E.C.

    • Feb 2011 - Oct 2015
    • DFW International Airport

    Operate largest flight kitchen in United States for LSG Skychefs• Implement CBASE for American Airlines AFS, IFS, LFS, and AIFS• Host training seminars for CBASE implementation and data management• Responsible for food inventory and food costing; maintain food cost• Manage and train all kitchen s...

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  Sunflower Marketplace

  • Shelter Island, NY

  • Owner/ Chef/ Consulting Chef

    • 2008 - Dec 2010
    • Shelter Island, NY

    • Gourmet and specialty market• Cooking classes• Full service catering including wedding planning and high end dinner parties• Manage all finances, inventory control, and food costing• Consulting chef services including Ram’s Head Inn, Jedediah Hawkins Inn, & S.I. Golf Club• Menu writing feat...

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  Shelter Island Yacht Club

  • Shelter Island, NY

  • Executive Chef-Seasonal

    • 2006 - 2007
    • Shelter Island, NY

    The Shelter Island Yacht Club is a 375 member club open seasonally from May thru October• The club serves dinner and lunch five days a week as well as a snack bar• The club hosts weddings, private dinners, cooking classes, and functions through the summer• Menus are designed to feature the best l...

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  Vine Street Cafe

  • Shelter Island, NY

  • Chef de Cuisine

    • 2004 - 2006
    • Shelter Island, NY

    Vine Street Café is a busy, 100-seat contemporary American Bistro• Manage and train kitchen staff• Responsible for all restaurant ordering—daily produce, proteins and dry goods• Received, checked, and inspected all meat, fish and produce for quality• Clean and butcher all proteins• Consulted with...

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  The Slow Club Restaurant

  • San Francisco, CA

  • Chef de Cuisine

    • 2003 - 2004
    • San Francisco, CA

    • The Slow Club is a Mediterranean Californian restaurant, with an open kitchen• Wrote and executed new menu daily • Cooked and expedited lunch Monday through Friday• Ordered proteins and produce daily • Received, checked all meat, fish and produce for quality• Cleaned and butchered all proteins•...

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  Taste Catering

  • San Francisco, CA

  • Tasting Chef, Senior Party Manager and Chef

    • 1998 - 2003
    • San Francisco, CA

    • Created and prepared tasting menus for perspective clients. • Coordinated and executed events from 20 to 5000 persons with event designers • Managed and trained kitchen staff members.• Maintained quality control of food preparation and presentation for all Taste even

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  Gabriel’s Bar and Restaurant

  • New York, NY

  • Tournaunt

    • 1997 - 1998
    • New York, NY

    • Pasta, Wood Grill, Expedite, Sauté and Pastry• Assisted in the creation of new menu items• Opened and closed restaurant

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  Union Square Café

  • New York, NY

  • Tournaunt, Garde Manger, Oyster Station

    • 1996 - 1997
    • New York, NY

    • Pasta fabrication and pasta station four nights weekly• Kitchen float one night per week, including assisting Chef Romano on nightly dinner special• First Peter Kump (I.C.E.) student selected to extern at the Union Square Café

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  Bridge Information Systems and Trading

  • New York, NY

  • Institutional Account Manager/ Global Equity Sales

    • Jul 1992 - Jan 1996
    • New York, NY

    -Account manager​-Analyze and organize data​-Manage stock portfolios​-Merchant Services​-Equity sales

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  Prudential Securities

  • New York, NY

  • Government Bond Trader

    • Feb 1987 - Jul 1992
    • New York, NY

    - Buy and sell government bonds and derivatives - Manage and diversify risks- Manage portfolios-Analyze bonds and yields