Experience

Littleton's Market
• United States
• Retail Groceries
• 1 - 100 Employee
• Culinary Executive Director

  • Jul 2023 - Present

1818 Chophouse
• United States
• Restaurants
• 1 - 100 Employee
• Executive Chef

  • Jul 2021 - Aug 2023


Lodging Hospitality Management

• United States
• Hospitality
• 100 - 200 Employee

• Executive Chef

  • Sep 2018 - Jan 2023

  Executive Chef for Boundary, Basso, and The Cheshire banquet facility Executive Chef for Boundary, Basso, and The Cheshire banquet facility



Gamlin Restaurant Group

• United States
• Restaurants
• 1 - 100 Employee

• Corporate Executive Chef

  • Jan 2017 - Aug 2018

  Responsible for ordering, hiring, firing, scheduling, menu development, budgets, quality control, employee management, and customer satisfaction for a restaurant group averaging over 12 million in sales annually. Developed and executed vastly different menus including gourmet burgers, sushi, fine dining, high end steakhouse, Cajun/creole, and different styles of breakfast and brunch menus. Appeared on National and Local TV on multiple occasions. Opened 1764 Public House and developed all menus and BOH operating systems. Acted as FOH manager frequently in order to achieve proper restaurant operation and excel at running an EXPO station. Developed catering menus and executed parties from 10-300 people including on and off site events. Frequently developed private VIP tasting menus including wine, whiskey, vodka, beer, and cocktail pairings. Show less



Rev Hospitality Group

• Executive Chef

  • Aug 2014 - Nov 2016

  In charge of all day to day operations for three restaurants: Triumph Grill, Baiku Sushi Lounge, and Stage Left Diner. Including but not limited to ordering, scheduling, hiring/firing, menu creation, portion control, cost control, recipe development, financial consultation, and general production. In charge of all day to day operations for three restaurants: Triumph Grill, Baiku Sushi Lounge, and Stage Left Diner. Including but not limited to ordering, scheduling, hiring/firing, menu creation, portion control, cost control, recipe development, financial consultation, and general production.



Billy Gs

• United States
• Restaurants
• 1 - 100 Employee

• Executive Chef

  • Mar 2013 - Aug 2014

  Created and Implemented all procedures for the grand opening of a 300+ seat restaurant that cleared 6 million in sales in the first year. Also worked with ownership to create and implement systems to produce a scratch menu with over 90 items. Created and Implemented all procedures for the grand opening of a 300+ seat restaurant that cleared 6 million in sales in the first year. Also worked with ownership to create and implement systems to produce a scratch menu with over 90 items.


Araka
• France
• Financial Services
• 1 - 100 Employee
• Chef De Cuisine

  • Sep 2010 - Jan 2013

Brasserie
• Italy
• Restaurants
• 1 - 100 Employee
• Cook

  • Jan 2010 - Sep 2010

Niche
• United States
• Design Services
• 1 - 100 Employee
• Garde Manger

  • Oct 2009 - Dec 2009

Zuppa
• Hong Kong
• Food and Beverage Services
• 1 - 100 Employee
• Head Line Cook

  • Mar 2008 - Oct 2009

Boudreaux's
• United States
• Pharmaceutical Manufacturing
• 1 - 100 Employee
• Kitchen Manager

  • Mar 2006 - Jul 2008