Experience

The California Club

• United States
• Hospitality
• 1 - 100 Employee

• Executive Chef

  • Jul 2020 - Present



1 Hotels

• United States
• Hospitality
• 700 & Above Employee

• Director of Food and Beverage

  • Apr 2019 - Apr 2020

  Strategic business leader for food and beverage / culinary operations with key focus on new and acquired resort vision and branding. Oversight of development and implementation of transitional food and beverage service vision, strategy and related initiatives. Operational management meeting target customer needs, employee satisfaction, resource management, growing revenues and maximizing financial performance throughout all phases of transition. Strategic business leader for food and beverage / culinary operations with key focus on new and acquired resort vision and branding. Oversight of development and implementation of transitional food and beverage service vision, strategy and related initiatives. Operational management meeting target customer needs, employee satisfaction, resource management, growing revenues and maximizing financial performance throughout all phases of transition.



Cancer Treatment Centers of America (acquired by City of Hope)

• United States
• Hospitals and Health Care
• 700 & Above Employee

• Executive Chef/ Director of Culinary

  • Apr 2012 - Mar 2019

  Opened food services in this specialty hospital promoting a vision of changing the perception of food for healthcare. Produced wholesome meals and adopted practices and policies that support a healthy food system. Connected environmentally sustainable foods and improved nutritional quality emphasizing the role of food as nutritional support for healing and support in our unique customer community. Over a 5 year span, reduced Operating Expenses for site Culinary Services by approximately 2.5 million dollars while maintaining productivity and quality. Show less



SANDESTIN INVESTMENTS, L.L.C.

• United States
• Hospitality
• 1 - 100 Employee

• Executive Chef

  • Apr 2010 - Apr 2012

  Coordinate the daily operations of this 2,400 acre premier destination resort located in Northwest Florida. I oversee all of the food and beverage activities for the company's properties including the Sandestin Golf and Beach Resort, the Marriott Courtyard at Sandestin, the Marriott Residence Inn Sandestin, Cottage Rental Agency in Seaside, The Palms of Destin Resort and Conference Center, Silver Shells Resort and Spa and Silver Beach Towers Resort. Coordinate the daily operations of this 2,400 acre premier destination resort located in Northwest Florida. I oversee all of the food and beverage activities for the company's properties including the Sandestin Golf and Beach Resort, the Marriott Courtyard at Sandestin, the Marriott Residence Inn Sandestin, Cottage Rental Agency in Seaside, The Palms of Destin Resort and Conference Center, Silver Shells Resort and Spa and Silver Beach Towers Resort.



Capella Hotels and Resorts

• Hospitality
• 400 - 500 Employee

• Executive Chef/Trainer

  • Nov 2007 - Apr 2010

  Coordinated daily operations of the Culinary Division in Singapore, managed pre-opening procedures, trained pre-opening teams at multiple resorts across diverse prestigious locations. Coordinated daily operations of the Culinary Division in Singapore, managed pre-opening procedures, trained pre-opening teams at multiple resorts across diverse prestigious locations.



Ocean Place Resort & Spa

• United States
• Hospitality
• 1 - 100 Employee

• Executive Chef

  • Feb 2006 - Apr 2010

  As part of a team to manage this acquired resort property, brought in a team of Food and Beverage professionals and successfully led team in bringing resort to new standards and best practices. As part of a team to manage this acquired resort property, brought in a team of Food and Beverage professionals and successfully led team in bringing resort to new standards and best practices.



The Ritz-Carlton Golf Resort

• EXECUTIVE CHEF

  • Apr 2003 - Feb 2006

  Oversee all food operations of this 295 guest room AAA 5 diamond and Mobil 4 star resort with 2 restaurants. * Planned and designed menus for breakfasts, brunches, luncheons, and dinners. * Hire, train, schedule and supervise a kitchen staff of 45. Provide dotted-line supervision to a service staff of 82. * Conduct performance evaluations, motivate staff, and provide opportunities for advancement. * Set standards for food and kitchen operations. In 2005 voted number 1 in Food and Service for the Southeast Region by Travel and Leisure Magazine. * Monitored and reviewed departmental labor budget; supported by Labor Management Systems in place to manage day-to-day payroll. * Continuous improvement - voted 'Best Brunch' by Naples Illustrated in 2004 and 2005. Show less



The Ritz-Carlton, Bali

• Indonesia
• Hospitality
• 200 - 300 Employee

• EXECUTIVE CHEF

  • Jun 1997 - Apr 2003

  Oversaw daily culinary operations of this 338 guest room resort with villas and 8 restaurants. * Plan menus and create innovative food selections. Oversee all details to ensure quality. * Reduce food expenses 25 to 30% through effective price negotiations with vendors and improved inventory management control. Consolidated procurement activities and reduced vendor accounts. * Optimize work flow by regularly evaluating individual and team productivity and modifying staff responsibilities as needed. * Increased staff retention by encouraging camaraderie and fostering a pleasant work environment. * Assisted with a kitchen renovation and upgrade. Evaluated alternative plans and selected appliances and major kitchen equipments. * Directed off-premises catering events for groups of up to 400. * Created the "Rasa Bumbu" Culinary Program whereby guests are taught not only cooking but also experience the marriage of Balinese culture and food. * Implemented yield/ costing program to monitor fluctuations of prices and the ability to immediately change menu prices. * Identified and facilitated cost-saving measures to reflect business trends. * Elevated the level of cuisine and service with a clientele including Prime Minister, heads of state and visiting dignitaries. The Ritz-Carlton, Bali was rated 2nd best “Asian Resort and Spa” in Conde Nast Traveler Top 100 Reader’s Choice Awards (2000), 13th “Best of the Best” in Conde Nast Traveler Top 100 Reader’s Choice Awards (2000), 4th “Top Hotel Spas Abroad”, 23rd “Top 100 Hotels in The World” and 9th “Top 25 Hotels in Asia” in Travel and Leisure “World’s Best Awards (2000) Show less



Ritz-Carlton St. Thomas, US Virgin Island

• EXECUTIVE CHEF

  • Sep 1996 - Jun 1997

  Hired as opening team of this 200 guest room resort with 4 restaurants. * Planned, coordinated, and executed all kitchen opening operations, including staffing, training, inventory, cost control, and food preparation and presentation. * Handled and coordinated pre-opening procurement activities. * Identified and implemented measures that have noticeably improved sanitation. * Task force team for one month during the opening of The Ritz; * Appeared on the television series "Great Chefs of The Caribbean" Show less



The Ritz-Carlton Amelia Island

• EXECUTIVE SOUS CHEF

  • Mar 1995 - Sep 1996

  Choreographed the daily operations of this 444 guest room AAA 5 diamond resort with 3 restaurants Including a AAA 5 diamond dining room. Initiated and promoted relationship building with all departments, collaborating and advising them in planning special events and menus. Choreographed the daily operations of this 444 guest room AAA 5 diamond resort with 3 restaurants Including a AAA 5 diamond dining room. Initiated and promoted relationship building with all departments, collaborating and advising them in planning special events and menus.



Ritz-Carlton Amelia Island

• BANQUET CHEF

  • Aug 1994 - Mar 1995

  Supervised and coordinated multiple banquets and menus simultaneously. Implemented hand carried banquet service to enhance guest dining

• RESTAURANT CHEF

  • Oct 1992 - Aug 1994

  Handled menu planning, cooking and station work with an eye towards quality, variety and availability of seasonal foods. Collaborate with restaurant manager to plan menus based on menu engineering. Grew local reputation for our Italian Buffet and Seafood Night.

• GARDE MANGER CHEF

  • May 1991 - Oct 1992

  Opening team responsible for departmental planning and setting up of the Garde Manger and Butchery.Duties also included ice-carvings, butter sculpturing and vegetable carvings.



Ritz-Carlton Buckhead

• ASSISTANT GARDE MANGER CHEF

  • Mar 1990 - May 1991

  Responsibilities encompassed coordinating the daily operations of the Garde Manger department of this 553 rooms hotel. Responsibilities encompassed coordinating the daily operations of the Garde Manger department of this 553 rooms hotel.



The Southampton Princess Hotel, Bermuda

• GARDE MANGER CHEF

  • May 1987 - Mar 1990

  The Southampton Princess Hotel, Bermuda Managed a staff of 14 cooks. Responsible for interpersonal management skills, training, costs as well as sanitation of the Garde Manger kitchen. Responsible for the precision and detail of the food presented by the Garde Manger department as well as production of showpieces. The Southampton Princess Hotel, Bermuda Managed a staff of 14 cooks. Responsible for interpersonal management skills, training, costs as well as sanitation of the Garde Manger kitchen. Responsible for the precision and detail of the food presented by the Garde Manger department as well as production of showpieces.



Golden Sands Beach Resort

• APPRENTICE COOK / KITCHEN ARTIST

  • Jul 1983 - May 1987

  Trained in all areas of food production and preparation including execution of ice, tallow and styrofoam sculptures for buffets and special events. Trained in all areas of food production and preparation including execution of ice, tallow and styrofoam sculptures for buffets and special events.