Experience

Gastrotruck

• United States
• Restaurants
• 1 - 100 Employee

• Chef/Owner

  • May 2010 - Present

  GASTROTRUCK is all about respecting food and the environment in which it comes from. Only products that are available locally and from farms that show the same level of commitment to your food and our environment will be used. Everything on the truck is hand-crafted, right down to the condiments. We know where your food comes from....do you?! GASTROTRUCK is all about respecting food and the environment in which it comes from. Only products that are available locally and from farms that show the same level of commitment to your food and our environment will be used. Everything on the truck is hand-crafted, right down to the condiments. We know where your food comes from....do you?!


Carbon Kitchen + Market
• Owner Operator

  • Sep 2019 - Present


GRAVES 601 HOTEL

• Corporate Executive Chef

  • Jan 2007 - Mar 2009

  Responsible for all culinary aspects of 255 room AAA 4-Diamond Hotel including Cosmos Restaurant, Bradstreet Restaurant, 10,500sf of Banqueting Facilities and Room Service, with F&B revenues totaling 8.5 million annually. Corporate Responsibilities include: Setting and maintaining culinary standards at all Graves World Hospitality properties, opening and overseeing culinary operation at two other hotels. Consulting on concepts and operations of upcoming properties under development. Responsible for all culinary aspects of 255 room AAA 4-Diamond Hotel including Cosmos Restaurant, Bradstreet Restaurant, 10,500sf of Banqueting Facilities and Room Service, with F&B revenues totaling 8.5 million annually. Corporate Responsibilities include: Setting and maintaining culinary standards at all Graves World Hospitality properties, opening and overseeing culinary operation at two other hotels. Consulting on concepts and operations of upcoming properties under development.



West Paces Hotel Group

• United States
• Hospitality

• Consulting Executive Chef

  • Mar 2006 - Jul 2006

  Responsible for all culinary aspects of unique island resort featuring 52 room inn, 35 oceanfront cottages, numerous 3/5 bedroom private homes, 4 restaurants, 21,000sf of indoor/outdoor banqueting faculties, F&B revenues totaling 6 million annually. Responsible for all culinary aspects of unique island resort featuring 52 room inn, 35 oceanfront cottages, numerous 3/5 bedroom private homes, 4 restaurants, 21,000sf of indoor/outdoor banqueting faculties, F&B revenues totaling 6 million annually.



THE '21' CLUB

• United Kingdom
• 1 - 100 Employee

• Executive Chef

  • Mar 2005 - Mar 2006

  Responsible for all culinary operations for one of the most celebrated restaurants in New York City; overseeing two restaurants and ten banqueting rooms, F&B revenues totaling 22 million annually. Including but not limited to private cooking classes, national television appearances (Today Show), NY Times interviews, radio interviews and magazine articles. Responsible for all culinary operations for one of the most celebrated restaurants in New York City; overseeing two restaurants and ten banqueting rooms, F&B revenues totaling 22 million annually. Including but not limited to private cooking classes, national television appearances (Today Show), NY Times interviews, radio interviews and magazine articles.



THE RITZ-CARLTON HOTEL COMPANY

• United States
• Hospitality
• 700 & Above Employee

• • Oct 2002 - Mar 2005

  Responsible for all respects of culinary operation of 237 room hotel, 52 partial ownership residences and 23 privately owned penthouses, 2 restaurants, full service deli, Club Level and 10,000sf banqueting space, F&B revenues exceeding 10 million annually. Including but not limited to setting and maintaining high culinary and sanitation standards, menu and concept development, monitoring and controlling payroll, food cost, participated in sales and F&B marketing meetings.

• • May 2001 - Oct 2002

  Responsible for all aspects of maintaining the hotel's signature, fine dining restaurant. Including but not limited to menu design, food cost, labor cost, cooking classes, chef's tables, television appearances, magazine and newspaper articles, training and developing future culinary leaders. JD Powers customer satisfaction ranked #5 restaurant in the company worldwide

• • Aug 2000 - May 2001

  Part of opening team, responsible for opening of two restaurants, established the benchmark for the hotel in training and development of staff. Actively participated in many quality improvement teams for continuous improvement of the hotel.

• • Feb 1997 - Aug 2000


The River Club
• United States
• Golf Courses and Country Clubs
• 1 - 100 Employee
• Tournant Chef

  • Jun 1995 - Feb 1997

Various Emloyers
• Ireland
• 1 - 100 Employee
• Line Cook

  • Apr 1988 - Jun 1995