Experience

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  Vitality Living Hendersonville

  • Hendersonville, TN

  • Dietary Chef

    • May 2014 - Present
    • Hendersonville, TN

    "Home is where the heart is” at Vitality Living Hendersonville located in the heart of the south just 20 miles from Nashville. Hendersonville is known as the “city by the lake” and is rich with history and hospitality. The city has a wealth of opportunities for residents to enjoy including recreation, education, shopping, restaurants, festivals, senior venues and places of worship. Middle Tennessee is also home to widely respected and state-of-the-art medical facilities.

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  Centerplate

  • Music City Center, Nashville, TN

  • Sous Chef (Opening Team)

    • Mar 2013 - Dec 2013
    • Music City Center, Nashville, TN

    Proud to be part of the culinary team that opened ,downtown Nashville's Music City Center in May of 2013, with 1.2 million sq. ft. of meeting space, 60 meeting rooms, 353,000 sq. ft. exhibit hall, 57,500 sq. ft. grand ballroom, 18,000 sq. foot junior ballroom, & 32 loading docks.

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  Ovations Food Services, LP

  • Nashville Convention Center, Nashville, TN

  • Executive Chef

    • Mar 2007 - Feb 2013
    • Nashville Convention Center, Nashville, TN

    A Certified Executive Chef contributing to the company success by hiring, traveling, training, retaining, disciplining employees; in the cost effective manner. Reasonable for purchasing and utilization of products and supplies. Manage the culinary and stewarding staff of the Nashville Convention Center, Nashville Super Speed Way as well as any other area assigned, ensuring efficient and profitable kitchen by managing food and labor costs, meeting and exceeding company expectations.

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  Gaylord Entertainment

  • Nashville, TN

  • Sr. Sous Chef

    • Apr 1984 - Feb 2007
    • Nashville, TN

    Coordinating the daily activities of the kitchen and steward staff, and average of 6 Culinary Apprentices at any given time,during my many positions in the 22 plus years of service. Ensuring and efficient and profitable high standard kitchen to which assigned.

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  Warwick Post Oak Hotel

  • Houston, TX

  • Chef de partie/ Hotel Butcher

    • Aug 1982 - Apr 1984
    • Houston, TX

    Chef de Partie- Responsible for the Employee Cafeteria, helping with Banquet, relief person for culinary department.Hotel Butcher- Responsible for the butchering of all meat and seafood used in Banquet, Employee Cafeteria and restaurants.

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  Stouffer`s Hotel...

  • Houston TX

  • Banquet Sous Chef

    • Oct 1979 - Jul 1982
    • Houston TX

    Prep Cook- Help prep food in the Main Kitchen for Banquet, Restaurants and bars.Banquet Chef- Responsible for all food and personal involved in Banquet.

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  Doherty Motor Hotel

  • Clare, MI

  • Apprentice, First Cook

    • Jul 1973 - Sep 1979
    • Clare, MI

    Apprentice- On going on the job training to become a Chef.First Cook - Responsible for the kitchen afternoons and nights when the chef was absent.