Experience

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  The Fig & The Pheasant

  • Plymouth, Wisconsin

  • Owner

    • Oct 2019 - Present
    • Plymouth, Wisconsin

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  Freelance

  • Lexington, Kentucky Area

  • Executive Pastry Chef, Freelance Writer & Recipe Development

    • Aug 2016 - Present
    • Lexington, Kentucky Area

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  Shakespeare and Co.

  • Lexington, Kentucky Area

  • Content Manager

    • Mar 2017 - Jun 2017
    • Lexington, Kentucky Area

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  Urban Entertainment

  • Hong Kong

  • Group Executive Pastry Chef - Opening Experience

    • Aug 2015 - Jun 2016
    • Hong Kong

    • Menu Design, Recipe Development and Food Costing of Pastry Menu• Oversaw all aspects of Pastry Department• Implemented Custom Designer Cake Program• Café Kitchen Design and Layout• Coordinated On-Site Special Events• Assisted General Manager in coordinating effective communication with Sales and Kitchen Staff• Developed Birthday Party and Promotional Special Events Programs• Responsible for Event Costing • Edited and Proofread all Menus and Promotional Materials

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  Freelance

  • Recipe Development and Food Writer

    • Sep 2013 - Aug 2015

    • White Zebra - Recipe Development, Contributing Author - whitezebra.com• Gourmet by Numbers - Menu and Recipe Development - gourmetbynumbers.com• KitcheNova - Contributing Blog Author - kitchenova.com• Location, Location, Location - Writer - locationlocationlocation.typepad.com• Baking Magazine - Contributing Author - homebakingmagazine.com

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  Storfjord Hotel

  • Ålesund, Norway

  • Pastry Chef

    • Feb 2013 - Aug 2013
    • Ålesund, Norway

    Opening TeamLuxury Boutique Hotel in The Fjord Country• Pastry Menu Concept and Design• Recipe Development Unique To The Storfjord Hotel• Oversaw all Aspects of Pastry Department• Breakfast, Lunch, Dinner, Conference, Special Events• Training and Staff Development for a Sustainable Work Environment

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  Grand Hotel Oslo

  • Oslo, Norway

  • Pastry Chef, Julius Fritzner Restaurant

    • 2009 - 2012
    • Oslo, Norway

    Five Star Rica Hotel in Norway's Capital City• Luxury Fine Dining - 3, 5, and 7 Course Seasonal Tasting Menus • Pastry Menu Design and Execution• Recipe Development• Oversaw and Training of Students• Nobel Peace Prize Dessert Menu Planning

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  Rica Ishavshotel

  • Tromsø, Norway

  • Pastry Chef

    • 2008 - 2009
    • Tromsø, Norway

    Business, Leisure and Conference Hotel located in the Arctic, Northern Norway - Paris of the North • Nordic Eco Label - The Swan • Large Scale Pastry Production• Produced a Wide Variety of Cakes and Pastries • Cake Decoration

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  Montpelier Plantation Inn

  • Nevis, West Indies

  • Pastry Chef, Bistro Manager

    • 2006 - 2008
    • Nevis, West Indies

    Relais & Chateaux AAA Four Diamond• 19 Luxury Suites• All Inclusive/Exclusive Holistic Resort • Designed and Created Dessert Menus for Daily Changing Menu• Wedding Cakes, Breads, Tea Cakes, Scones, Petit Fours• Oversaw and Managed Opening of New Restaurant Concept for the Hotel

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  Peerless Restaurant and Hotel

  • Ashland, Oregon

  • Pastry Chef

    • Jul 2005 - Aug 2006
    • Ashland, Oregon

    • 70 seats indoor, 40 seats outdoor, 2 private dining rooms, bar• Fine Dining in a Casual Upscale Atmosphere, 140 covers• Developed Pastry Menu• Organized and Oversaw Pastry Department

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  Rivertown Inn

  • Stillwater, Minnesota

  • Pastry Chef, Lead Server

    • Feb 2003 - Sep 2004
    • Stillwater, Minnesota

    St Croix River Valley• 9 Room Luxury Bed and Breakfast • Designed and Executed Pastry Work for Tasting Menus and Wine Dinner Menus• Assisted in the Development of Courses and Cooking at Wine Dinner Events• Guest Service

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  White bear Racquet and Swim

  • White Bear Lake, Minnesota

  • Kitchen Manager

    • Feb 2002 - Jan 2003
    • White Bear Lake, Minnesota

    • Developed Café Concept, Menu and Recipe Development for Rebranding of the Club’s Café • Oversaw Staff of 12 Employees• Interviewing and Hiring • Cost Effective Scheduling• Staff Training• Purchasing within a Budget

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  Simple to Grand, Lund Food Holdings

  • Edina, Minnesota

  • Event Planner and Catering Sales Consultant

    • Aug 1999 - Feb 2002
    • Edina, Minnesota

    • Event Planning• Coordinated Special Events including Menu Planning, Staffing and Decor• Expertise in Customer Service and Problem Solving

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  Restaurant 301

  • Eureka, California

  • Kitchen Manager, Pastry Chef

    • Feb 1998 - Mar 1999
    • Eureka, California

    • Fine Dining – Specialized in Five and Eight Course Dinners• Menu Design Utilizing Regional / Seasonal Ingredients• Staff Training, Hiring, Scheduling

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  George Jewell Catering Services LTD

  • Chicago, Illinois

  • Lead On Site Chef

    • Jul 1995 - Jan 1997
    • Chicago, Illinois

    • Events for up to 1200 people• Serving prominent figures such as US Presidents, Foreign Royalty and Chicago Socialites• Directed Staff at On Site Events• Executed Catering Menus