I oversaw and managed the culinary, purchasing/receiving, and stewarding departments for a 235-room hotel with $3.5M in food an beverage sales.Successfully managed and operated a culinary department that includes 2 food and beverage outlets, 24 hour room service, and catering for over 10,000 sqft. of flexible meeting space.Successfully developed and opened a new restaurant concept based on local, organic, and sustainable food.Managed a culinary team of 10 cooks and a stewarding crew of 4+ associates ensuring that all food, ServSafe, cleanliness, and safety standards are met and exceeded. Show less

* Michelin Guide- 2 stars * Part of the Re-opening team where we achieved 2 Michelin stars * Helped Restaurant Chef oversee kitchen during service operations. * Responsible for daily ordering of product and inventory control * Helped to create menu ideas and provided training to kitchen staff * Handled all meat and fish butchery and sauce making, ensuring Michelin standards

Oversaw the Food and Beverage operations for an 88-room resort with golf course, food and beverage operation, and banquets and catering with flexible meeting space of up to 10,000 sqft. And food and beverage sales of $1.75MEnsured that the standards set by Montage Hotels were kept and maintained. This includes Restaurant front of the house, culinary operations, and all purchasing and receiving for food and beverage operations.Responsible for menu development and implementation for the entire property including pastry menu, banquet menus, and QS option menu for golfers.Managed, developed, and maintained a staff of 25+ associates including chefs, servers, banquet servers, and stewarding department.Coordinated inventory control and implemented numerous programs to contain or decrease costs. Show less

* Executive Chef * SoFI Stadium * September 2019- Present * Executive Chef * Angel Stadium of Anaheim * 11/2013- September 2019 * Executive Chef responsible for helping to oversee all culinary operations for a 43,000 seat stadium with average F&B sales of $40 million. * Work closely with the Western Regional Executive Chef developing and executing new food concepts and ensuring all food is of the highest quality * Help to oversee 3 restaurants, catering, in-seat, concessions, luxury suites, and employee dining food development and execution. * Executive Chef * Rose Bowl Stadium * 7/2014- January 2019 * Executive Chef overseeing all premium culinary operations for one of America's most iconic Stadiums. This includes 2 restaurants, catering, and luxury suite operations. * I handle this operation simultaneously while executing culinary operations at Angel Stadium.