Executive Chef, The Woodruff Art Center, High Museum of Art, Table 1280, Ovations Coffee Shop

• Mar 2020 - Present

Oversee F&B productions for The Woodruff Art Center and all outlets on the Midtown Atlanta Campus. Oversee F&B productions for The Woodruff Art Center and all outlets on the Midtown Atlanta Campus.

Executive Chef

• Mar 2017 - Mar 2020

Executive Chef

• Sep 2014 - Mar 2017

21yrs consecutive AAA 4diamond, 507 room hotel. 34,000 sq ft banquet facilities. Andiamo & Magnolia Grill Restaurants, Finish Line Lounge. $10mil in annual F&B revenue. 21yrs consecutive AAA 4diamond, 507 room hotel. 34,000 sq ft banquet facilities. Andiamo & Magnolia Grill Restaurants, Finish Line Lounge. $10mil in annual F&B revenue.

Executive Chef

• Oct 2013 - Sep 2014

Responsible for all Culinary Services in over $7.5 mil of F&B revenue. 336 guest rooms.Hotel offers over 20,000 sq ft of banquet facilities. 3 meal period restaurant, IRD, Lounge. Member of Leadership Committee. Served on Advisory Board for 2 Culinary Schools; Indiana University Penn, Pitt Tech Inst. Responsible for all Culinary Services in over $7.5 mil of F&B revenue. 336 guest rooms.Hotel offers over 20,000 sq ft of banquet facilities. 3 meal period restaurant, IRD, Lounge. Member of Leadership Committee. Served on Advisory Board for 2 Culinary Schools; Indiana University Penn, Pitt Tech Inst.

Executive Chef

• Sep 2010 - Oct 2013

Oversee all culinary operations, hiring and training of staff. Development & implementation of catering philosophies & styles. Budgeted, maintained & achieved food & labor costs. A la carte breakfast and lunch 5 days a week featuring sustainable, seasonally driven menus. Catered events for up to 250, recognized as a top 5 venue in Atlanta for weddings during my tenure. Oversee all culinary operations, hiring and training of staff. Development & implementation of catering philosophies & styles. Budgeted, maintained & achieved food & labor costs. A la carte breakfast and lunch 5 days a week featuring sustainable, seasonally driven menus. Catered events for up to 250, recognized as a top 5 venue in Atlanta for weddings during my tenure.

Executive Sous Chef

• Mar 2008 - Sep 2010

Responsible for all culinary operations (no Executive Chef position) in 4 diamond- 127 room boutique hotel in Buckhead. Refined banquet operation; farm to fork cuisine in 85 seat, 3 meal period NEO restaurant; 24 hour in room dining; pool and spa; lounge; pastry shop and employee dining. Managed BOH staff of 20. Plate- ups and Buffets for groups up to 225. Garde Manger and all hot preparations from scratch for all meal periods in refined banquet space. Member of opening team for this property. Responsible for all culinary operations (no Executive Chef position) in 4 diamond- 127 room boutique hotel in Buckhead. Refined banquet operation; farm to fork cuisine in 85 seat, 3 meal period NEO restaurant; 24 hour in room dining; pool and spa; lounge; pastry shop and employee dining. Managed BOH staff of 20. Plate- ups and Buffets for groups up to 225. Garde Manger and all hot preparations from scratch for all meal periods in refined banquet space. Member of opening team for this property.

Banquet Chef

• Aug 2004 - Mar 2008

Banquet Chef. Oversaw all banquet functions for $15 mil annual revenue operation. Plate up and buffet for groups of up to 1750 in over 21,000 sqft of banquet space. Hiring, training & scheduling of staff of 20. Sous Chef, The Café. 3- meal French- American Continental restaurant with 24 hour in room dining for 550+ guest rooms, lobby lounge service. Banquet Chef. Oversaw all banquet functions for $15 mil annual revenue operation. Plate up and buffet for groups of up to 1750 in over 21,000 sqft of banquet space. Hiring, training & scheduling of staff of 20. Sous Chef, The Café. 3- meal French- American Continental restaurant with 24 hour in room dining for 550+ guest rooms, lobby lounge service.

Sous Chef

• Nov 2003 - Aug 2004

Multi-outlet country club with on property banquets & catering. Menu developing and controlling the brigade during the Chef’s absence. Managed staff of over 20 cooks & stewards. Multi-outlet country club with on property banquets & catering. Menu developing and controlling the brigade during the Chef’s absence. Managed staff of over 20 cooks & stewards.

Sous Chef

• Jan 2002 - Nov 2003

Lafite, AAA Four diamond fine dining room. Passionate menu driven by local seasonal cuisine of the highest quality. Also worked as tournant for the Resorts 2 other restaurants, in room dining and banquets during off-season. Lafite, AAA Four diamond fine dining room. Passionate menu driven by local seasonal cuisine of the highest quality. Also worked as tournant for the Resorts 2 other restaurants, in room dining and banquets during off-season.