Experience

Ford's Fish Shack

• United States
• Restaurants
• 1 - 100 Employee

• Owner/Chef

  • 2010 - Present

  Ford's is a casual New England seafood shack that I opened in September 2010. We serve fresh seafood from Lobster rolls. crab cakes, belly clams, fish and chips, and oysters. We also have in house made desserts that include Whoopie Pie, Key Lime Pie, Blueberry Crumble, and A root beer float. We opened a second location in January 2013. Ford's is a casual New England seafood shack that I opened in September 2010. We serve fresh seafood from Lobster rolls. crab cakes, belly clams, fish and chips, and oysters. We also have in house made desserts that include Whoopie Pie, Key Lime Pie, Blueberry Crumble, and A root beer float. We opened a second location in January 2013.



Bonefish Grill

• Restaurants
• 700 & Above Employee

• Managing Partner

  • Dec 2003 - Apr 2008

  I was responsible for the daily operations of this Floridian seafood concept owned by Outback Steakhouse. I was responsible for the daily operations of this Floridian seafood concept owned by Outback Steakhouse.



Great American Restaurants

• United States
• Restaurants
• 300 - 400 Employee

• Executive Chef Artie's

  • Sep 2000 - Oct 2003

  I was the opening chef for Artie's with a new menu after the restaurant was shut down for a major renovation. After reopening we were recognized by the Washington Post as a Top Restaurant in 2002 and 2003. I was the opening chef for Artie's with a new menu after the restaurant was shut down for a major renovation. After reopening we were recognized by the Washington Post as a Top Restaurant in 2002 and 2003.



Rock Bottom Restaurant

• Arlington Virginia

• Executive Chef

  • Apr 1999 - Sep 2000

  I was the opening chef for this Brewpub Concept. I was the opening chef for this Brewpub Concept.



John Harvard's

• Monroeville, Pennsylvania

• Executive Chef

  • Aug 1997 - Apr 1999

  I was the opening chef of this Brew pub concept that opened in the suburbs of Pittsburgh. I was responsible for all aspects of the kitchen operations. I was the opening chef of this Brew pub concept that opened in the suburbs of Pittsburgh. I was responsible for all aspects of the kitchen operations.



Harpers Restaurant and Mimosa Grill

• Charlotte, North Carolina

• Chef

  • Oct 1996 - Aug 1997

  I was the chef and ran the daily operations at both restaurants. I was the chef and ran the daily operations at both restaurants.



Captains quarters

• Cook

  • 1995 - 1995