Owned and operated a vegan fast casual restaurant called Bodi Bowl in Los Angeles.

This was a full time Private Chef position. This position required a lot of travel, which included setting up the kitchen in various places. My daily responsibilities in all locations included:Cooking breakfast, lunch, dinner and snacks.Creating and planning nutritional and healthy weekly menus, including special dietary requirements.Shopping daily for fresh local produce, stocky of pantry.Creating and planning menus for private dinner parties and handling all logistical aspects… Show more This was a full time Private Chef position. This position required a lot of travel, which included setting up the kitchen in various places. My daily responsibilities in all locations included:Cooking breakfast, lunch, dinner and snacks.Creating and planning nutritional and healthy weekly menus, including special dietary requirements.Shopping daily for fresh local produce, stocky of pantry.Creating and planning menus for private dinner parties and handling all logistical aspects of these events. Show less

I was head-hunted to provide consulting services in opening this elite private arts club. Set over five levels the space catered for 80 in the formal dinning room, 20 in the private dinning room and 50 in the wine bar. The role grew to being full time where I was solely responsible for:The complete set up of the kitchen from floor plan design stage-including specification and sourcing or all kitchen requirements and equipment.Hiring and training of all kitchen staff and processing… Show more I was head-hunted to provide consulting services in opening this elite private arts club. Set over five levels the space catered for 80 in the formal dinning room, 20 in the private dinning room and 50 in the wine bar. The role grew to being full time where I was solely responsible for:The complete set up of the kitchen from floor plan design stage-including specification and sourcing or all kitchen requirements and equipment.Hiring and training of all kitchen staff and processing payroll.Sourcing of all vendors.Creation of seasonal menus.Set up and management of a operational procedures of the kitchen and restaurant. Show less