Experience

Mina Group: Restaurant RN74

• Hospitality
• 1 - 100 Employee

• Executive Chef

  • Nov 2018 - Present



Outlier Restaurant, Hotel Monaco

• Executive Chef

  • Nov 2015 - Nov 2018



savor...mccawhall

• Executive Chef

  • Aug 2010 - Nov 2015

  executive chef at mccaw hall. event space and venue for the Seattle opera and pacific northwest ballet.Oversee the operation of restaurant Prelude on opera/ballet event nights.Oversee all operations relating to food production for catered events and concessions at mccaw hall.Support other SMG/Savor operations nationwide.



Delessio Market and Bakery

• Executive Chef

  • Aug 2007 - Apr 2010

  Responsible for all areas of business in three locations. Markets are set up as organic "prepared food" markets, as well as catering events of up to 600ppl. Oversee a staff of 50. Locations combined total 4.5 million in sales.



Azie

• Netherlands
• Restaurants

• Executive Chef

  • Jun 2006 - Aug 2007

  Responsible for all areas of business, including both kitchens at Azie and Lulu Petite. Adhere to strict budget; maintaining food and labor cost that are consistently in line. Oversee team of 3 kitchen managers and a staff of up to twenty. Location on track to do 3 million in sales.



Scala's Bistro

• Executive Sous Chef

  • Apr 2005 - Feb 2006

  Responsible for all areas of business including daily menu changes, food cost, invoice trends, R&M and human resource needs. Managed a staff of 50, including 3 Sous Chefs and a Pastry Chef. Oversaw banquet department that contributed 5 million in annual sales. Location combined gross sales 6 million dollars.



Fog City Diner

• United States
• Hospitality

• Executive Chef

  • Jan 2004 - Aug 2004

  Managed entire kitchen; responsible for a staff of 30 including 2 Sous Chefs and a Pastry Chef. Developed and executed a new menu over a 3 month period that gained 3 star status. Annual sales of 5 million dollars.



Fandango Restaurant

• United States
• Food and Beverage Services
• 1 - 100 Employee

• Chef de Cuisine

  • Apr 2000 - Feb 2002

  Oversaw kitchen operation of 140 seat restaurant. Menu development and execution of Latin American cuisine under the direct supervision of James Beard award winning chef, Christine Keff. Responsible for all food and labor costs.



Flying Fish

• Netherlands
• Shipbuilding
• 1 - 100 Employee

• Chef de Cuisine

  • Aug 1997 - Apr 2000

  Worked all stations of this eclectic pan Asian seafood restaurant, becoming chef after 1 ½ years. Utilized species from all over the world. Gained extensive knowledge of aspects of the seafood industry. Annual Sales of 4 million dollars.