CAREER SUMMARY Chef with an extensive culinary back ground working with dietitians and doctors to create menus and recipes for meals that supports a healthy life style. Work closely with manufacturers across the northeast developing meals from conception to implementation. Experienced in sourcing healthy sustainable foods with specific ingredients to maintain high taste and achieve restaurant quality. Involve with various marketing teams to understand customers' needs, identify the choices people make, learn about diverse eating habits and use the knowledge in creating foods that would fulfill those choices. In addition to being experienced in the world of food, business experience encompasses managing people, processes and budgets. Multi Unit Culinary Director In a fast/ Causal Dinning Restaurant. & CAREER HISTORY ACCOMPLISHMENTS * Certified Serv-Safe Instructor * Lecture to 200 Dietitians & Nutritionists for re-certification. * Worked with the Department of Justice on preparation of Ethnic Foods. * Trained 30+ employees on increasing F&B sales from $600K to $2.5M in 24 months. * Built menu concepts with Aramark and Sedexo for several food manufacturers. * Fed the troops with ACF and USO. * Taught Pro Start Programs to High School students for college credits. * Featured in Flavor's & Sautee Food and Wine magazines.

Highlights:

• Chef
• Research and Development
• Sales
• Training
• Access Control Facility
• Accounts Payable
• Adobe Photoshop
• Apple
• Audit
• Cost Control
• hospitality
• resorts
• R&D Chef