Own and operate Square 1 Pizza, a Detroit Style Pizza pop-up in Aurora, IL.

• Created menus for Thompson Hospitality restaurants/brands, including BRB, American Tap room, Hen penny, Hen quarter and Austin Grill.• Opened 4 full service airport restaurants exceeding $5M in sales, as well as 20+ QSR locations across the US and internationally; including all training for front and back of house staff and management on all operational processes.• Represented a regional portfolio of properties where responsibilities included visiting properties as a featured chef to drive sales.• Created recipes and designed menus for cultural celebrations which were featured at all Compass accounts (over 1500 locations across North America) and managed the database of featured recipes for entire team of Joint Venture Chefs.• Created station and recipe guides for Compass group cafes.• Represented all Thompson brands at 8-10 Compass-wide trade shows per year, generating interest and new accounts for Thompson Hospitality through networking, menu development and product setup.• Was a strategist in the culinary operations and staff training for James Beard nominated restaurant Sweet Home Café in the NMAACH• In charge of increasing MWBE spend through scouting vendors, analyzing financials and pursuing beneficial opportunities to creative partnerships.

Executive Chef of Astellas Pharma Inc World HQ.• Managed the dining and service operations for a property of 1500+ employees with an operating budget of $1.4 million; including the Skygazer Café, a Starbuck’s property and catering operations.• Responsible for the design and execution of 3 daily menus with a focus on scratch-cooking and use of fresh ingredients, to provide a high-end dining experience in a quick service environment.• In charge of hiring, training, developing and motivating a team of 20+ employees.

Chef Manager at Crate&Barrel HQ.• Consistently met or remained under budget on all controllable expenses on a quarterly basis.• Introduced a new menu of rotating specials focused on scratch cooking, creativity and fresh, quality ingredients.• Increased sales by 15% from previous year while reducing costs and client subsidy.• Planned and implemented added client employee benefits, including “Crate Cooks” a series of interactive cooking lessons and coordination of an on-site farmer’s market.