Description
* 30 years in food preparation including kitchen, banquet, and operations for leading hotels, restaurants, and universities * Culinary innovator known for producing top-quality, creative products contributing to revenue growth while simultaneously reducing food and labor costs * Proven ability to effectively manage fine dining and high-volume operations * Superior leadership, coaching, and team building skills * Mentored new hires on the importance of guest services, tolerance and team building * Committed to creating memorable dining experiences for all guests * Thrive in high-pressure environments * Passion for food and flawless services * Certified ServSafe Food Protection Manager
Work Experience
| COMPANY | POSITION HELD | DATES WORKED |
|---|---|---|
| Harvard University | Senior Chef Production Manager | 1/2013 - 1/2015 |
| American Craft/Publick House | Executive Chef | 1/2011 - 1/2013 |
| Tommy Doyle's Restaurant & Bar | Corporate Chef | 1/2009 - 1/2011 |
| The Savant Project | Chef Consultant | 1/2008 - 1/2009 |
| Sebastian's Catering | Executive Assistant Chef | 1/2006 - 1/2008 |
| Wolf Gang Puck, Harvard Business School | Executive Chef | 1/2003 - 1/2006 |
| Seaport Hotel | Sous Chef | 1/2003 - 1/2003 |
| Aura Restaurant | Sous Chef | 1/2001 - 1/2003 |
| Porcinis Restaurant | Rita's Catering | 1/1999 - 1/2000 |
| Top Of The Hub | Supervisor | 1/1995 - 1/1999 |
| Le Meridian | Sous Chef | 1/1992 - 1/1995 |
| Intrigue Restaurant | On And Off Assistance | 1/1991 - 1/1992 |
Accomplishments
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