Executive Chef

• Aug 2020 - Present

Sous Chef ---> CDC ---> Executive Chef Modern french fine dining with a Scandinavian pulse Strict focus on seasonality and preservation of those seasons through fermentation Responsible for all BOH operations including professional and recreational school Sous Chef ---> CDC ---> Executive Chef Modern french fine dining with a Scandinavian pulse Strict focus on seasonality and preservation of those seasons through fermentation Responsible for all BOH operations including professional and recreational school

Senior CDP

• Jun 2019 - Jul 2020

Modern french fine dining; Canada’s Best #4, Relais & Châteaux Responsible for section mise en place, orders and service Conceptualise and prepare new sauces, following french tradition Responsible for all proteins, sauce and soup production for all facets of the hotel Modern french fine dining; Canada’s Best #4, Relais & Châteaux Responsible for section mise en place, orders and service Conceptualise and prepare new sauces, following french tradition Responsible for all proteins, sauce and soup production for all facets of the hotel

CDP

• Jan 2019 - Apr 2019

Central Restaurante is a restaurant located in the Barranco District, Lima, Peru. Central Restaurante is the flagship restaurant of Peruvian chef, Virgilio Martínez Véliz, and serves as his workshop in the investigation and integration of indigenous Peruvian ingredients into the restaurant's menu. The restaurant is known for its contemporary interpretation and presentation of Peruvian cuisine. Central has been named the best restaurant in Latin America for 3 consecutive years (2014, 2015, and 2016) and ranked 2nd in 2017. It is also ranked among the World's 50 Best Restaurants ranking 4th in the world in 2015 and 2016, 5th in 2017, and 6th in 2018.

CDP

• Apr 2017 - Oct 2018

Intern

• Dec 2016 - Feb 2017

Demi CDP - Intern

• Jul 2015 - Dec 2015

Garde Manger / Patisserie 1 Michelin Star a la carte and banquet 16 Gault Millau points Responsible for daily mise en place Perform daily orders for section Influence business lunch menu Create new, modern plating styles Internship in cooperation with IMI Institute of Switzerland Garde Manger / Patisserie 1 Michelin Star a la carte and banquet 16 Gault Millau points Responsible for daily mise en place Perform daily orders for section Influence business lunch menu Create new, modern plating styles Internship in cooperation with IMI Institute of Switzerland

Scholarship Cook

• Jan 2015 - Jun 2015

Preparing student and faculty meals for up to 200 people Influencing menu and exposing Canadian cooking styles Preparing student and faculty meals for up to 200 people Influencing menu and exposing Canadian cooking styles

Catering Cook - Event Chef

• Nov 2014 - Dec 2014

Prepared recipes for large and small events Executed off premise parties as Head Chef and as Cook Organized all prepared items for off premise transportation Reported directly to Sous Chef Prepared recipes for large and small events Executed off premise parties as Head Chef and as Cook Organized all prepared items for off premise transportation Reported directly to Sous Chef

Sous Chef

• Apr 2013 - Dec 2014

Menu Creation Bistro Manager / Supervisor / Cook Inventory, Ordering and Invoices Par-Stock and Production Manager, Banquet Chef Menu Creation Bistro Manager / Supervisor / Cook Inventory, Ordering and Invoices Par-Stock and Production Manager, Banquet Chef

Co-op Exchange

• Oct 2012 - Nov 2012

Line Cook Strictly French Culture - Food and Language Helped with production, cooking, and plating for a la carte service Line Cook Strictly French Culture - Food and Language Helped with production, cooking, and plating for a la carte service

Demi Chef de Partie

• Apr 2012 - Sep 2012

Garde Manger Created and assembled antipasto items Dressings and Marinades Hors D'œuvres Garde Manger Created and assembled antipasto items Dressings and Marinades Hors D'œuvres

Line Cook / Supervisor

• Jan 2010 - Aug 2011

Moose Winooskis Cooked in all hot and cold sections Responsible for all mise en place Documented inventory Opened and closed restaurant Managed sectional staff 4+ Moose Winooskis Cooked in all hot and cold sections Responsible for all mise en place Documented inventory Opened and closed restaurant Managed sectional staff 4+