Executive Chef of The Met Dining Room.

Perched on the 39th floor, the One Club offers fine dining in a private art-filled restaurant and bar, exclusively for residents and their guests. Residents can enjoy a seasonal menu seven-days-a-week without ever leaving the building. A private dining room is available for parties and events. Residents can opt to dine al fresco on the massive 4500-square-foot landscaped terrace, or simply unwind with drinks and snacks while taking in the wraparound cityscape and New York Harbor views.

Operations Director at the Solomon R. Guggenheim Museum, where my responsibilities include overseeing culinary operations, managing both internal and external catering events, supervising the café, and handling the unit's financial matters."- Skillfully directed large-scale, high-profile catering events, along with simultaneous functions during a given food service period, budgeting, forecasting, and cost targeting.- Custom designed special menus and events to meet various clients’ specific criteria, and heightened catering events done in house to maximize profit, increased sales in the restaurant and café to best results.- Established systems and workflow procedures to facilitate daily receiving, food storage, and station setup, as well as all steps of service and food safety program.

- Orchestrated numerous strategic restructuring initiatives, including implementing revised sanitation and pest control programs that had a significantly positive impact.- Developed systems used to track and monitor kitchen financials, menu costing, including catering packages, daily receiving logs for food/non-food invoices, payroll tracking, and processing.- Developed the Wrights restaurant menus, Café on 3 menus and full-service Catering menus, specializing in both on and off-site events, corporate catering, and dining. - Managed a 15-member kitchen staff, revised training manuals, provided payroll analysis, managed all kitchen finances, led menu development, and partnered in executing charity benefits, cooking demonstrations.

- Successfully managed the culinary operations for several operations at the Metropolitan Museum, effectively managing a staff of 80 employees, including scheduling, payroll and daily labor reports. - New menu implementation for multiple units throughout the museum including menu research and development, recipes, food/plate costing, Front and Back of the House staff training; facilitate tastings for senior executive staff and ensuring consistency and cost control post menu implementation.- Execute high volume events for up to 1000 guests including menu development, food costing, menu pricing, preparation, and production sheets for culinary staff; organizing food orders and requisitions, staff scheduling.- Worked with curatorial staff to develop exhibit themed menus for new art showings throughout the museum.