Experience

The Village Tavern, Inc.

• United States
• Hospitality
• 1 - 100 Employee

• Kitchen Manager

  • Oct 2019 - Present

  Great leadership like Anthony Santarelli and Mary Grace Viado made this an easy decision for me. It is a privilege to continue to be challenged, learn and grow. Great leadership like Anthony Santarelli and Mary Grace Viado made this an easy decision for me. It is a privilege to continue to be challenged, learn and grow.



Joe's Real BBQ

• United States
• Restaurants
• 1 - 100 Employee

• Project Manager / Executive Chef

  • May 2018 - Oct 2019

  BBQ 20 Remodel and Menu Update adding our farm grown vegetables Construction and design team of new restaurant Topo Open Topo: Resource new product, develop recipes, train staff, establish daily routines Topo (gopher wearing a sombrero) is the roadside architecture in the picnic park serving burritos and soft serve ice-cream BBQ 20 Remodel and Menu Update adding our farm grown vegetables Construction and design team of new restaurant Topo Open Topo: Resource new product, develop recipes, train staff, establish daily routines Topo (gopher wearing a sombrero) is the roadside architecture in the picnic park serving burritos and soft serve ice-cream



Upward Projects

• Phoenix, Arizona Area

• Culinary Area Manager

  • Jan 2017 - May 2018

  Postino Wine Cafe: Systemize all BOH roles, responsibilities, recipes to propel growth - Joyride Taco House, The Windsor, Federal Pizza, Churn - Develop and support executive chefs Postino Wine Cafe: Systemize all BOH roles, responsibilities, recipes to propel growth - Joyride Taco House, The Windsor, Federal Pizza, Churn - Develop and support executive chefs



Hillstone Restaurant Group

• United States
• Restaurants
• 700 & Above Employee

• Executive Chef

  • Sep 1996 - Jan 2017

  Over a 20 yr. career. I was one of the group of 17 managers hired to expand the Bandera concept which started in Scottsdale, AZ. I worked at all seven Bandera locations over the years and was part of the opening team for Denver, CDM, and Palm Beach Grill. Frequent trips to Rutherford Grill also provided me an opportunity to work with our managers at The Culinary Institute of America at Greystone. The level of impeccable detail, consistency, and timely execution are industry setting core values that have elevated and sustained an enviable reputation for the company. I helped research and develop new concepts, such as Cowboy Seafood, Gulfstream I & II, R&D Kitchen - Fashion Island, Montana Ave, Dallas, Yountville. We added sushi to Santa Monica, and that hit! Afterward, sushi helped to rebrand Houston's to Hillstone. And one of my favorite endeavors to be a part of was South Beverly Grill and Honor Bar. I was the last man standing of that 17 and outperformed 100's along the way. Show less



TGI Fridays

• United States
• Restaurants
• 700 & Above Employee

• Line Cook, Bartender

  • Sep 1985 - Aug 1996

  I was handpicked as a Line Cook knowing all BOH positions to be a NSO (New Store Opening) Trainer within a year at Mesa AZ. I was a dominant force that drove high standards of great food, prepared quickly in a warm friendly clean environment. Young ambition headed off to Lancaster PA., Nashville TN., Seoul Korea, Colorado Springs CO., Tacoma WA., San Antonio TX., Scottsdale Galleria (design input for kitchen layout), first ever Front Row Sports Grill- Arlington TX.(met George W. Bush), Italianni's in Miami FL. and Schaumburg IL., Christschurch New Zealand. My desire for knowledge allowed me to grow my skill set into the FOH. I was selected as Opening Bartender Trainer which is legendary in the Industry. This was in the "Cocktail" movie era. Show less



Marjerle's Sports Grill

• Phoen

• Line Cook-Trainer

  • Nov 1992 - Feb 1993

  Today the friendly atmosphere and quality food reflects our work. Phoenix Suns and Thunder Dan made this a very busy opening due to their popularity. The kitchen was small and provisions mostly downstairs adding degree of difficulty to this task. Today the friendly atmosphere and quality food reflects our work. Phoenix Suns and Thunder Dan made this a very busy opening due to their popularity. The kitchen was small and provisions mostly downstairs adding degree of difficulty to this task.



Double 8 Ranch

• Elk Mountain, Wyo.

• Ranch Hand

  • May 1978 - Oct 1990

  I started here mowing lawns and painting the out buildings. I worked summers here long enough to become a top hand with horses, cattle, calving, roundup and branding. At 14, I built my own go-cart by welding the aluminum frame, putting together suspension, axles, transmission and engine. It still runs today! 41 years later. I stayed on full time after graduating. I operated heavy equipment- Caterpillar bulldozer clearing brush in the river bottom, Semi Truck hauling hay, tractors, Field Sweep and Bale Wagon. We built a new work shop- 175 ft long with a 14" thick concrete floor(mixed every load by hand). We built a new home for the boss from the ground up. I developed a love for metal work, welding and machining. Show less



Ed Debevic's

• United States
• Restaurants
• 1 - 100 Employee

• Line Cook

  • Jul 1985 - Jan 1986

  Prep Cook, Line Cook in open kitchen. Fast paced busy environment. Blue plate specials, burgers, hand cut F.F. and salads. Prep Cook, Line Cook in open kitchen. Fast paced busy environment. Blue plate specials, burgers, hand cut F.F. and salads.



The Clubhouse at Buena Vida

• Roswell, NM.

• Busboy, Dishwasher, Line Cook, Sous Chef, Electrician Apprentice and Landscape Maint.

  • Sep 1981 - May 1985

  I did it all. I worked nights after school starting as a busser. Then dishwasher, prep cook and eventually got up to the line to learn to cook. Quite a crew. Butch Parrot as the Head Chef trained under Wolfgang Puck. Best food in town and certainly my first taste of live lobster, Alaskan king crab, Escargot, Chicken Kiev, Baby Back Ribs! and the juiciest Prime Rib on the planet. Oh and Steak Au Poivre!! I worked outside on the weekends as they continued to add on banquet rooms, swimming pool area, sauna, Jacuzzi and equestrian quarters. Construction and landscaping, I pulled electrical wire for Scotty and kept all the new trees alive as well as the grass mowed. Even worked at being tennis pro. My reference letter from the owner got me a job on the spot when I moved to Phoenix. Show less