Experience

• 

  The Chefs'​ Warehouse

  • San Diego Metropolitan Area

  • Sales Representative

    • Nov 2021 - Present
    • San Diego Metropolitan Area

• 

  Red Radish LLC

  • Portland, Oregon Area

  • Business Owner

    • May 2014 - Apr 2021
    • Portland, Oregon Area

    Red Radish delivers organic breakfast and lunch to corporate in-office meetings and events. By working with small local organic farms and producers of artisanal products in the Portland area, Red Radish creates meals for those seeking healthful and delicious food for their meetings.

• 

  Vellotti Foods, LLC

  • Seattle, WA

  • Operations Director /Italian Foods/Importer & Distributor

    • Mar 2012 - Nov 2013
    • Seattle, WA

    *Directing and managing all aspects of a successful gourmet food company. Managing efforts have resulted in doubling profit margins and increasing company profits by 385% year-to-date. *Conducting research on products and negotiating purchases and pricing with domestic and international sources.*Establishing and cultivating integral relationships with vendors in the USA and Europe to effectively source and promote company products within a competitive marketplace.*Overseeing the company’s logistics involving the management of all the incoming international container movements, negotiating shipping costs and rates, efficiently tracking and managing buying cycles to meet inventory needs and goals, and managing the company drivers using a fleet of trucks and vans to ensure the delivery of goods.

• 

  Finnriver Cidery

  • Chimicum, WA

  • Business Manager/Developer

    • 2011 - 2012
    • Chimicum, WA

    *Directed and managed a 2011 launch and marketing of hard ciders in Oregon, building the brand to sales levels exceeding Washington sales growth within only a five month period.*Expanded client list through direct marketing, cold calling, product demonstrations, and tastings.*Consulted with owners recommending and implementing viable business changes that resulted in the build and expand of market share. Business analysis resulted in introducing and implementing the idea of adding handwritten numbering of cask production on each bottle with corresponding web reference to educate and inform customers of the particular cider they were drinking.

• 

  Timothy Bartling Organically Green Catering

  • Portland, Oregon and New York City, NY

  • Managing Principal/Owner

    • 1997 - 2011
    • Portland, Oregon and New York City, NY

    *Established cutting edge ‘green’ catering company at the forefront of the organic movement in New York City by building the company from the ground up and by partnering with small farmers and purveyors. Used a new West Coast concept that involved marketing the business from a local, seasonal, organic approach; a concept new to the NYC market. *Marketed to high profile global clients offering exquisite dinner parties, cocktail parties, and private chef services.*Increased yearly sales through marketing and relationship building.*Oversaw kitchen and staff management, development, event operations, procurement, and promotion of excellence in culinary and ecological practice. Worked with a loyal core team involving 25 employees.

• 

  Alan B. Slifka

  • New York City, Hampton's, and Los Angeles, CA

  • Private Chef

    • 2000 - 2010
    • New York City, Hampton's, and Los Angeles, CA

    *Managed kitchen and staff in active and dynamic households. Led and delegated daily work activities to staff in order to effectively manage households and ensure expectations and goals were met and successfully achieved. *Co-managed complex and multi-level events involving business functions, dinner and cocktail parties, and breakfasts and luncheons where heads of state, members of government, and various celebrities attended. Organized and implemented select menus for events and fundraisers.

• 

  Within the Wild Alaskan Adventure Lodges

  • Remote bush in Alaska

  • Chef, Manager

    • 1996 - 2000
    • Remote bush in Alaska

    *Managed three fly-in, high end lodges in remote Alaskan bush during the summer months. *Directed guest services and support. Expedited supplies and materials through large food distributors to meet air taxis. Managed and motivated 35 support staff in all aspects of lodge functions.

• 

  Zuni Café

  • San Francisco Bay Area

  • Expeditor and cook

    • 1992 - 1995
    • San Francisco Bay Area

    *Expedited nightly dinner service while managing five cooks at revered San Francisco restaurant. *Advanced from cook to expediter.

• 

  Albright & Wilson Americas

  • Richmond, Virginia Area

  • Logistics Analyst

    • 1988 - 1991
    • Richmond, Virginia Area

    *Managed rail and tank truck movements to meet JIT production cycles. *Negotiated international and domestic contracts with transportation carriers. *Analyzed, planned, and budgeted $12 million rail tank car acquisition.