Successful Executive Chef with more than 20 years experience in fast-paced restaurant and hotel kitchen operations. Proven leadership skills in training, developing culinary teams focused on quality and presentation as well as controlling cost. Proficient in numerous cuisines and cooking techniques, proficient at managing BOH and FOH operations and ensuring a guest first focus with food & service resulting in new and repeat business.

Highlights:

• Food costing
• menu development
• cost management
• Cost Control
• recipe management/development
• event management
• culinary design
• employee supervision