Experience

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  Southern New Hampshire Univ

  • Professor

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  Southern New Hampshire University

  • Professor

    • 2008 - Present

    • Design and implement course curriculum and structure, assess student progress and provide guidance and assistance in comprehension of course material• Coordinate with the dean to ensure newly developed courses and curriculum met university standards• Supervise and mentor university Honor student’s thesis projects• Collaborated with other department colleagues to promote hospitality events throughout the year on campus, such as special wine tastings, farm to table dinners, and student competition team• Developed curriculum for new Associate Degree Program in Culinary Arts

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  Tidewater Catering Group

  • Manchester, NH

  • Director Of Operations

    • 2005 - 2008
    • Manchester, NH

    • Supervised and trained a staff of 75+ with annual revenue of $6 million• Set quarterly budgets for 6 different revenue centers (FOH and BOH labor and food cost)• Provided all necessary culinary and food-related administrative support for all ordering, preparation and execution extending to catering events, as well as seven satellite cafes and one full service hotel • Worked daily as an active operational part of the team, as well as participate in consulting projects

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  Courtyard by Marriott and Grappone Conference Center

  • Executive Chef/Food & Beverage Manager

    • May 2000 - Aug 2005

    • Directed all hospitality operations for hotel, restaurant, and conference center with functions hosting up to 1000 guests and providing annual revenue of $8 million• Supervised and trained a staff of 65+• Executed purchasing, accounts payable and inventories to manage food, beverage, and labor cost; praised for flexibility and efficiency within departments• Successfully increased food and beverage revenue by 10% as a direct result of newly implemented marketing efforts both inside and outside the hotel• Assisted in the opening of three new hotels (Task Force and Management Training) for Waterford Hotel Group

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  The William Tell Restaurant

  • New Hampshire

  • Executive Chef

    • Jan 1995 - Apr 2000
    • New Hampshire

    • Designed all menus; created daily specials and new food concepts• Managed all food and labor costs, and supervised, scheduled and trained a staff of 25• Created menu and signature items for special events such as adventure dinners and wine tastings

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  Hilton London Kensington Hotel

  • London, United Kingdom

  • Sous Chef

    • 1993 - 1995
    • London, United Kingdom

    • Created daily and weekly menus for a 600 guest room, 5 Star International Hilton with two restaurants (5 Star rated Japanese Restaurant), one lounge and banquet facilities that hosted up to 2000 guests• Assisted Executive Chef with control of food, labor and all operational costs

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  Hotel Victoria

  • Kandersteg, Switzerland

  • Chef de Partie

    • 1991 - 1993
    • Kandersteg, Switzerland

    • Responsible for all functions such as scheduling, directing, and motivating staff of the entire garde manger department• Assisted the Sous Chef in all operational tasks including food inventory, menu design, and implementation

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  Restaurant "Schlossli Worth"

  • Neuhausen, Switzerland

  • Chef de Partie

    • May 1991 - Oct 1991
    • Neuhausen, Switzerland

    • Assisted the Sous Chef in all operational tasks including food inventory, menu design, and implementation • Created regular menu and signature items for special events such as adventure dinners and wine tastings