Experience

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  W456

  • Gun Barrel City, Texas

  • General Manager/Executive Chef

    • Jan 2019 - Present
    • Gun Barrel City, Texas

    Manage all opening aspects of Cedar Creek Lake’s newest upscale dining spot opening early 2020. Responsible for concept development, menu and recipe development, beverage and wine list development, recruitment, hiring, training, restaurant and kitchen design, designer and contractor interface, procurement and all other aspects of the restaurant project.

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  El Centro College Food and Hospitality Institute

  • Dallas/Fort Worth Area

  • Adjunct Instructor

    • Aug 2016 - Present
    • Dallas/Fort Worth Area

• 

  Dallas Regional Medical Center

  • Mesquite, TX

  • Executive Chef

    • May 2016 - Jan 2019
    • Mesquite, TX

• 

  Edgewater Management Company

  • Madison, Wisconsin

  • Executive Chef

    • Apr 2014 - Aug 2015
    • Madison, Wisconsin

    Opening chef of The Edgewater Hotel. Responsible for all aspects of culinary operations for this independently owned, luxury hotel. Oversee creation, development and implementation of menus for the multiple food and beverage outlets and catering department. Manage the recipe creation and testing process. Create training manual and SOPs for the culinary team. Work with marketing team to develop brand identity.

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  Hilton Anatole

  • Dallas/Fort Worth Area

  • Executive Chef

    • 2007 - 2013
    • Dallas/Fort Worth Area

    Oversaw all culinary and stewarding operations of this $62m food and beverage division, to include eight restaurants and concessions, employee dining, pastry shop, butcher shop and banquet kitchen servicing 400,000 square feet of function space on this 40 acre complexProvided leadership which set the tone for creativity of thought and efficiency of operation.Responsible for selecting, hiring, training and mentoring quality oriented staff. Created, implemented and monitored training programs.Managed all operational costs to budget.

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  Duffy's Sports Grill

  • Irving, TX

  • Owner

    • Oct 2004 - Nov 2007
    • Irving, TX

    Owner/partner in independent sports themed restaurant and bar. Integral in all aspects of the business from conception, financing, brand development, marketing and operation. Responsible for menu development and implementation. Managed cash flow. Assisted as needed in day to day operations.

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  Wyndham Anatole Hotel

  • Dallas/Fort Worth Area

  • Regional Executive Chef

    • 1995 - 2006
    • Dallas/Fort Worth Area

    While maintaining the position at the Anatole Hotel, was assigned as a Regional Executive Chef for Wyndham Hotels. Provided oversight of the culinary operations of the Wyndham Hotels in the Southeast United States. Was instrumental in the development and implementation of corporate wide promotional and seasonal menus and programs. This involved creating detailed recipes, procedures and costing, and ensuring compliance in the field.

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  Loews Anatole Hotel

  • Executive Sous Chef

    • 1994 - 1995

  • Banquet Manager

    • 1993 - 1994

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  Loews Anatole Hotel

  • Dallas/Fort Worth Area

  • Various Management Positions

    • 1983 - 1992
    • Dallas/Fort Worth Area