Guest chef at renown artists’ retreat in TuscanyCharged with managing kitchen for nightly dinner service and supporting local kitchen staff in preparation of all meals at the hotel, from breakfast through dinner Led culinary workshops for guests on foraging and cooking with produce from the vast hotel grounds

Member of the opening team of David Chang’s first Los Angeles restaurant. Helped management to engineer steps and style of service from the ground upAs head server, responsible for dividing and distributing weekly cash tips to staff; responsible for training all incoming service staffResponsible for managing service pod of backwaiters, bussers, and sommeliers Required to know extensive lists of esoteric Chinese, Korean, and Japanese ingredients and cooking techniques, as well as… Show more Member of the opening team of David Chang’s first Los Angeles restaurant. Helped management to engineer steps and style of service from the ground upAs head server, responsible for dividing and distributing weekly cash tips to staff; responsible for training all incoming service staffResponsible for managing service pod of backwaiters, bussers, and sommeliers Required to know extensive lists of esoteric Chinese, Korean, and Japanese ingredients and cooking techniques, as well as fundamentals of sake, soju, and shochu production Show less

Responsible for managing and coordinating a section of up to six tables in a fast-paced yet elegant environment; responsible for training all incoming service staffPoint-person charged with communicating all aspects of service to sommeliers, back waiters, food runners and hosting staff; responsible for managing pacing of every meal to ensure guest satisfaction Responsible for maintaining extensive knowledge of a uniquely complex menu of over 50 items in order to manage dietary… Show more Responsible for managing and coordinating a section of up to six tables in a fast-paced yet elegant environment; responsible for training all incoming service staffPoint-person charged with communicating all aspects of service to sommeliers, back waiters, food runners and hosting staff; responsible for managing pacing of every meal to ensure guest satisfaction Responsible for maintaining extensive knowledge of a uniquely complex menu of over 50 items in order to manage dietary restrictions and food allergiesResponsible for maintaining extensive knowledge of wine, craft cocktails, spirits, and amaro Show less

Responsible for all aspects of service at two-star Michelin restaurantAs a sommelier, responsible for in-depth knowledge, and sales of, 150+ selection wine list, including selections from all over the worldAs server, responsible for managing guests expectations, recommending wine pairings, and coordinating pacing of multi-course tasting menusExecuted table side finishing of dishes and decanting of wine in order to enhance the guest experienceResponsible for knowledge of every… Show more Responsible for all aspects of service at two-star Michelin restaurantAs a sommelier, responsible for in-depth knowledge, and sales of, 150+ selection wine list, including selections from all over the worldAs server, responsible for managing guests expectations, recommending wine pairings, and coordinating pacing of multi-course tasting menusExecuted table side finishing of dishes and decanting of wine in order to enhance the guest experienceResponsible for knowledge of every ingredient and cooking technique of over 30 complex menu selections, in the service of mitigating food allergies and ensuring guest satisfactionResponsible for assemblage and in depth knowledge of cheese cart with up to 25 selections, both foreign and domestic Show less

Reporting directly to owner Josef Centeno, managed staff of 10 at award-winning, fine dining omakaseResponsible for managing all FOH operations including staffing and scheduling, leading nightly service meetings, and creating lasting service training modules Processed biweekly payroll; analyzed profit-loss statements for improvement opportunities; worked with third party accounting firm to manage invoices and control purchasingAs Beverage Director, managed, organized, and purchased… Show more Reporting directly to owner Josef Centeno, managed staff of 10 at award-winning, fine dining omakaseResponsible for managing all FOH operations including staffing and scheduling, leading nightly service meetings, and creating lasting service training modules Processed biweekly payroll; analyzed profit-loss statements for improvement opportunities; worked with third party accounting firm to manage invoices and control purchasingAs Beverage Director, managed, organized, and purchased all beverages, including but not limited to, beer, wine and sake; maintained weekly inventory of all glass and flatwareCreated pairings for 5, 8, and 20-course tasting menus; took weekly inventory of all beverages; curated wine list of 60 selections ranging from the mainstream and well known, to the niche and uniqueLead staff wine education program covering production of beer wine and sakeAttended regular wine-maker and vendor meetings to ensure a quality and relevant beverage program Show less

Managed staff of 15 in day-to-day operations of award-winning Berkeley mainstay, ranked consistently in Bay Area top 100 and awarded 27 points by ZagatOrdered, organized and listed all wine and beer; responsible for extensive knowledge of 100+ bottle wine-list; oversaw bar manager and collaborated regularly on crafting seasonal and artisanal cocktailsRegularly attended wine-maker and vendor tastings as part of ongoing effort to maintain and develop quality beverage list; Regular… Show more Managed staff of 15 in day-to-day operations of award-winning Berkeley mainstay, ranked consistently in Bay Area top 100 and awarded 27 points by ZagatOrdered, organized and listed all wine and beer; responsible for extensive knowledge of 100+ bottle wine-list; oversaw bar manager and collaborated regularly on crafting seasonal and artisanal cocktailsRegularly attended wine-maker and vendor tastings as part of ongoing effort to maintain and develop quality beverage list; Regular inventory-taking and physical organization of all beer, wine, liquor, and convenience itemsManaged, directed, and supported all FOH staff to ensure consistency and quality of service; scheduled all FOH staff and managed the floor during nightly serviceLead nightly service meetings and educated staff through regular trainings on food preparation, beverage production and sales techniquesBalanced and documented nightly sales; shared spreadsheets and staff notes with ownershipAssisted chef in daily menu changes and formattingResponsible for programming Aloha POS and utilizing Open Table for business management Show less

As Captain, charged with managing five-person team in a service program known globally for its detail-oriented and exacting quality; trained all incoming service staffAs Captain Tournant, reported directly to Maitre D’ and Executive Chef as acting floor manager; responsible for processing all orders to manage pacing of all meals with kitchen team, and acted as liaison between kitchen and service team at largeChief service member for private events of up to 80 guests. Led service staff… Show more As Captain, charged with managing five-person team in a service program known globally for its detail-oriented and exacting quality; trained all incoming service staffAs Captain Tournant, reported directly to Maitre D’ and Executive Chef as acting floor manager; responsible for processing all orders to manage pacing of all meals with kitchen team, and acted as liaison between kitchen and service team at largeChief service member for private events of up to 80 guests. Led service staff at events attended by VIPs, including regular service at the French Consulate in Manhattan for top government officials Coordinated payments and special orders with cashiers, and managed all cash gratuities at night’s end to distribute to service staff at largeRegularly led tours of the Le Bernardin kitchens, and ensured successful production of important events for guests including weddings, engagements, anniversaries, birthdays, retirements, and moreSelected to oversee service at tables of foreign dignitaries, religious leaders, entertainment executives, and industry professionalsStarted at Le Bernardin as a busboy and worked my way up through Captain Tournant. My path was often cited by ownership to future employees to exemplify the payoffs of hard work and dedication Show less

Acclaimed Hamptons mainstay owned by my family; worked in every position from busboy through general manager until my father retired and sold the business in 2008As service manager, responsible for staffing all front-of-house employees and managing front-of-house schedule; responsible for balancing reservations and bookings, and managing flow of nightly serviceResponsible for facilities management including repair work and, when needed, coordination with maintenance contractors to… Show more Acclaimed Hamptons mainstay owned by my family; worked in every position from busboy through general manager until my father retired and sold the business in 2008As service manager, responsible for staffing all front-of-house employees and managing front-of-house schedule; responsible for balancing reservations and bookings, and managing flow of nightly serviceResponsible for facilities management including repair work and, when needed, coordination with maintenance contractors to ensure restaurant was in continuous working order Responsible for coordinating with local government to ensure up-to-date permits and licensureResponsible for coordinating with chef and kitchen team to set menu prices and place weekly orders Responsible for meeting with local winemakers and beverage reps to curate extensive wine list of domestic and global selections Responsible for balancing company receipts, coordinating finances with book-keeping and accounting teams, and researching market trends to ensure a profitable and relevant summer season. Contributed to eleven of the restaurant’s 25 years of continuous and profitable operation Show less