PROFESSIONAL EXPERIENCE

Download a copy of my resume here.

 

Currently Chef De Cuisine, Eataly Flatiron, New York, NY

 

Consulting Chef, Sprig Inc ; San Francisco, CA - 2015-2016

Working with an app based food delivery startup, delivering healthy, delicious and hot food to the San Francisco area.

  • Implement systems and menus for large scale food production of approximately 4,000 to 5,000 meals per day.
  • Put in place SOPs for HACCP and sanitation.
  • Maintain quality and production standards.
  • Initiated a Food Quality task force to maintain quality standards.
  • Build brand development.
  • Hired and trained ver 40 new staff throughout employment
 

Executive Chef, Davanti Enoteca ; San Diego, CA - 2013-2015

Took over Executive Chef position within 3 months of employment as Sous Chef. Won “Best Casual Italian” award in 2015 by the California Restaurant Association

  • Maintained sanitation standards and cost controls.
  • Executed monthly wine pairing dinners.
  • Developed menus for 2 locations.
  • Hired and trained over 15 new staff throughout employment.
  • Managed inventory control and ordering.
 

Executive Sous Chef, Charlie Palmer Dry Creek Kitchen ; Healdsburg, CA - 2009-2013

Left Vox Wine Lounge in Las Vegas, Nevada with Executive Chef and initiated a charcuterie program.

  • Created weekly ‘Farmers Market Menus’
  • Built HACCP program for charcuterie.
  • Managed inventory control and ordering.
  • Managed labor control and scheduling.
  • Hired and trained new staff.
  • Responsible for all Executive Chef duties when Executive Chef was not present.
 

Sous Chef, Vox Wine Lounge ; Las Vegas, Nevada - 2006-2009

First management position. Opened this new tapas style restaurant in Las Vegas.

  • R&D on new menu items as well as menu development.
  • Managed labor control and scheduling.
  • Maintained sanitation standards and cost controls.
  • Recruited, trained and developed new team members.
 

Externship/Master Cook, Michael Mina ; Las Vegas, Nevada - 2004-2006

Began culinary career moving through the ranks from shellfish station to lead sauté cook to master cook.

  • Maintained station readiness and sanitation standards.
  • Trained new team members.
  • Executed prep and menu items.
  • Heavy emphasis on sauce making. 
 

EDUCATION

 

Le Cordon Bleu Culinary School
Las Vegas, Nevada - 2002-2004

Associates Degree in Occupational Science

University of Nevada Las Vegas
Las Vegas, Nevada - 2003-2005

Bachelor of Science/Hospitality Management