Experience

Omni Frisco Hotel at The Star

• United States
• Hospitality
• 1 - 100 Employee

• Executive Chef

  • Jun 2023 - Present



Omni Hotels & Resorts

• United States
• Hospitality
• 700 & Above Employee

• Executive Chef

  • Nov 2018 - Jun 2023



Nemacolin

• United States
• Hospitality
• 300 - 400 Employee

• Executive Chef

  • Feb 2018 - Sep 2018

  - 350 rooms, 13 outlets, 100k ft2 indoor/outdoor meeting space and $50 million in F&B revenue - Managed all Culinary, Stewarding and Front of House operations with 8 direct reports and 120 indirectly - Transformed 2 restaurant concepts and a gourmet coffee market within 45 from design to opening - Managed seasonal restaurant concepts with opening and closing procedures and scheduling staff - On boarding and training of J1 and H2B visa program of international workers - Falling Rock Hotel 5 star 5 diamond - Aqueous Restaurant 4 star 4 diamond - Lautrec Restaurant 5 star 5 diamond Show less



The Conche

• Leesburgh, VA

• Consultant Chef

  • Sep 2017 - Feb 2018

  - Worked for Chef/Owner to assist with Food Cost, Operational Efficiencies, Menu Enginnering and Menu items - Worked for Chef/Owner to assist with Food Cost, Operational Efficiencies, Menu Enginnering and Menu items



Arizona Biltmore, A Waldrof Astoria Resort

• Phoenix, Arizona Area

• Executive Chef

  • Feb 2016 - Sep 2017

  750 rooms, 4 outlets, 200k ft2 indoor/outdoor meeting space and $50 million in F&B revenue - Managed all Culinary and Stewarding operations with 8 direct reports and 130 indirectly - Aligned labor standards to budgeted goal through training and accountability - Sustainable ingredient improvements while maintaining budgeted cost - Two restaurant concept changes without ownership investment or formal white paper 750 rooms, 4 outlets, 200k ft2 indoor/outdoor meeting space and $50 million in F&B revenue - Managed all Culinary and Stewarding operations with 8 direct reports and 130 indirectly - Aligned labor standards to budgeted goal through training and accountability - Sustainable ingredient improvements while maintaining budgeted cost - Two restaurant concept changes without ownership investment or formal white paper



La Quinta Resort & Club

• United States
• Hospitality
• 100 - 200 Employee

• Executive Chef

  • May 2010 - Feb 2016

  796 rooms, 9 restaurants, 190k ft2 indoor/outdoor meeting space, 9 golf courses, 25 tennis -courts & spa and $32 million in F&B revenue - Managed all Culinary, Stewarding and Receiving operations, 9 direct reports and 110 indirect - Reduced overall food inventories by 55% in 2 years from $146K to $80K - Reduced overall food cost from 26.8% to 24.3% and banquet food cost from 23.5% to 16.2% - PGA Humana Challenge Fedex Cup Golf Tournament hospitality tents and awards dinner - Implementation of menu engineering concept resulted in increased revenues at all outlets Show less



Gaylord Entertainment Company

• United States
• Hospitality
• 700 & Above Employee

• Executive Chef of Banquets

  • Jul 2008 - May 2010

  - 1996 guest rooms, 89 meeting rooms and 470,000 ft2 of meeting space - Oversaw food production, implemented seasonal menus and executed tastings - Managed a 14.9% food cost with $51 million in food revenue in 2009 - Responsible for scheduling, training and coaching 54 unionized team members - Largest event executed was a reception for 11,000 guest - 1996 guest rooms, 89 meeting rooms and 470,000 ft2 of meeting space - Oversaw food production, implemented seasonal menus and executed tastings - Managed a 14.9% food cost with $51 million in food revenue in 2009 - Responsible for scheduling, training and coaching 54 unionized team members - Largest event executed was a reception for 11,000 guest



Carefree Resort & Villas, West Paces Hotel Group

• Executive Chef

  • Sep 2007 - Jul 2008

  - re-concpeted 3 meal restaurant to Arizona Cuisine with a tapas-style Brunch to reach out to the local community - invited to cook for the GM conference for the company - multiple outdoor catered events - training and development of team in a remote environment - re-concpeted 3 meal restaurant to Arizona Cuisine with a tapas-style Brunch to reach out to the local community - invited to cook for the GM conference for the company - multiple outdoor catered events - training and development of team in a remote environment



The Ritz Carlton Hotel, Spa & Casino, San Juan PR

• Executive Chef

  • 2005 - 2007

  - Multiple Passover programs- Finished 2006 with a 28.4% Food Cost verse a budget of 29%- Developed Lobby Lounge Tapas concept reflecting Puerto Rico’s cuisine - First to pass first inspection of third party food safety Steri Tech audit scoring 95%- $80,000 pool and beach restaurant redesign with new menu and kitchen structure- Administered the integration of BLT Steak restaurant concept operated by resort with Chef Laurent Tourendel- Number one in Banquet Food Quality in Ritz Carlton Company for 2006 with 94.6% OSAT- Rated number 1 hotel on the island of Puerto Rico- Increased banquet revenues on same amount of covers than previous year with menu redesign and pricing structure- Involved with all outlet menu changes of 3 restaurants and 3 lounges and Club Lounge- Purchased $500K in kitchen equipment and managed a $500K transition to a steakhouse Show less

• Executive Sous Chef

  • 2004 - 2005



The Ritz Carlton Hotel, Naples FL

• Banquet Chef

  • 2001 - 2004

  - Worked under CMC Lawrence McFadden - $30 Million in Banquet Revenue- Five Star, Five Diamond resort hotel - Hosted AAA Diamond award event in 2001 & Mobile Five Star award event in 2003 - Largest F&B revenue generating operation in the company - Directed 1 Sous Chef, 5 cooks and up to 6 culinary externs in a $30 million banquet operation - Commanded the entire banquet experience to included diagrams, decorations and themes - Retained a top 5 ranking for food quality in the company - Created binder with recipes, organizational documents and holiday history for handover Show less



Ritz Carlton Hotel, Atlanta

• Garde Manger Chef

  • 1998 - 2001