R&D Chef

• Sep 2021 - Present

Head of Culinary

• Jul 2020 - Sep 2021

R&D Sous Chef - Culinary Development

• Mar 2019 - Apr 2020

• Created 79 high revenue dishes that were launched to market with +87% success measured by consumer feedbacks and ratingsgenerating over $2.5MM in gross revenue• Led the culinary team on a project for a premium new product line for high index clients – structured back end archive system, trackedprogress, delegated actions to meet deadline, potential added annual revenue of $30MM• Operated creatively when ideating new recipes to comply with specific parameters – sourcing logistics for ingredients,margins, reheating and holding of foods, scalability, consistency, packaging, and labor• Maintained quality of new and old dishes in company’s in-house menu portfolio, which are primary contributors to thecompany’s annual revenue of +$80MM• Ensured quality and consistency of daily offerings for the broader team, encouraging team to embrace a quality-first approach• Trained and empowered kitchen employees with new techniques, know-hows, and opportunities to take on more responsibility• Sourced and validated innovative products from manufacturers and broad-liners to feed through market testing• Ideated dish concepts to address niche segments including vegan, paleo, keto, restricted and nutritionally sensitive clientele• Curated daily elevated menus that offered variety to customers while maintaining balance and efficacy of the kitchen operations Show less

Associate Project Manager, Culinary R&D

• Jun 2017 - Feb 2019

• Spearheaded VIP Program – increased success rate by 20% for new products which was a key strategic initiative for Q2 2018• Managed 3,000+ recipes with commercialization refinements focused on equipment, cost, packaging, labor, and end quality• Owned new product development pipeline for $55MM food-tech corporate catering company• Collaborated with marketing team to execute 27 offers; seasonal, themed, ingredient driven, and national holidays• Launched bi-coastal operations in New York City with R& D counterparts, managed consistency in ingredient and recipe portfolios• Coordinated with procurement and production teams to ensure seamless commercialization of 148 unique SKUs• Analyzed customer data and feedback using business intelligence tools (e.g. Looker) to drive product refinement Show less

Line Cook

• Oct 2018 - Feb 2019

• Worked as part of a lean back of house team, fulfilling covers during dinner services • Trained new line cooks on the hot and cold pantry stations, guided their execution of prepping and plating each dish • Catered at fast paced off-site events – prepared mise en place, cooked at event site, engaged with clients • Worked as part of a lean back of house team, fulfilling covers during dinner services • Trained new line cooks on the hot and cold pantry stations, guided their execution of prepping and plating each dish • Catered at fast paced off-site events – prepared mise en place, cooked at event site, engaged with clients

Stagiere

• Aug 2018 - Sep 2018

• Staged at a Michelin-starred fine dining eatery in Bangkok, exposed to classic Thai flavors and local ingredients presented with a modern hand • Staged at a Michelin-starred fine dining eatery in Bangkok, exposed to classic Thai flavors and local ingredients presented with a modern hand

Stagiere

• Jun 2018 - Jul 2018

• Staged at a Michelin Bib Gourmand restaurant in Bangkok, introduced to rustic countryside flavors, farm-to-table ingredients, and a“nose to tail” approach to food. • Staged at a Michelin Bib Gourmand restaurant in Bangkok, introduced to rustic countryside flavors, farm-to-table ingredients, and a“nose to tail” approach to food.

Pop-up Cook

• Jun 2018 - Jun 2018

• Worked as a four-person team with seasoned Chefs Sayat and Laura Ozyilmaz to complete mise en place, a la minute cooking, and plating. • Worked as a four-person team with seasoned Chefs Sayat and Laura Ozyilmaz to complete mise en place, a la minute cooking, and plating.

Line Cook

• May 2016 - Jun 2018

• Single-handedly managed the pantry and dessert station during peak lunch and dinner service • Played an integral part of a three-person back of house team, fulfilling over 150 covers during each service • Lead training supervisor for the pantry station • Trained intimately with the executive chef on scratch cooking techniques and food styling • Single-handedly managed the pantry and dessert station during peak lunch and dinner service • Played an integral part of a three-person back of house team, fulfilling over 150 covers during each service • Lead training supervisor for the pantry station • Trained intimately with the executive chef on scratch cooking techniques and food styling

Pop-up Cook

• Dec 2016 - Aug 2017

• Part of a two-person team to execute mise en place, plating, and expo for pop-up events featuring Danish porridges and smørrebrød. Events incorporated and showcased craftwork from local artists. • Part of a two-person team to execute mise en place, plating, and expo for pop-up events featuring Danish porridges and smørrebrød. Events incorporated and showcased craftwork from local artists.

Research Intern

• Jun 2014 - Jul 2014

• Researched nutrition value of enriched eggs, specifically looking at DHA-O3 content, compared to competitive brands • Conducted experiment using pullulan cellulose & vitamin C to increase transportation life of exported meat products • Successfully analyzed results from sensory test, specifically the basic discrimination test with 36 different attributes • Researched nutrition value of enriched eggs, specifically looking at DHA-O3 content, compared to competitive brands • Conducted experiment using pullulan cellulose & vitamin C to increase transportation life of exported meat products • Successfully analyzed results from sensory test, specifically the basic discrimination test with 36 different attributes