• Customized Private Food and Wine Tours in Lisbon and the greater Lisbon region with a Resident Sommelier Guide• Portugal Travel Concierge services: Trip planning and itineraries, transport, accommodation, activities and restaurant bookings, on-call concierge services available during trip.•Wine and Sake Service Consultant, Menu Development, Pairing and Cost Analysis for new openings and current establishments.• Beverage Service Staff training by Certified Trainer and Hospitality Professional• On-Call Sommelier services for Lisbon and Cascais areas.

• Wine Consultant and Beverage Service Trainer for Libertà Kitchen, updated and expanded restaurant wine list, held staff service training sessions and was on-call Sommelier for busy nights during summer 2022.• Consulted for competitive analysis and beverage menu for opening Libertà Pasta Bar in Time Out Mercado da Ribeira in December 2022 • Restaurant Manager to open Pasta Bar for the first six months to get the establishment up and running.

• Hand-selected dining room cutlery, glasses, coffee and tea service, wines, sakes, Japanese teas and spirits for the menu for restaurant opening. Responsible for creating and conducting wine and sake pairings for tasting menus, as well as overall wine and beverage service for restaurant. • Responsible for ordering, cost analysis, management and organization of beverage inventory.• Management and organization of restaurant service and reservations.• Responsible for closing sheets, staff training and customer service enquiries.•Made the decision to resign from Kappo in September 2021, after complications from work injury.

• Management and organization of dining room staff and bar, restaurant service and reservations.• Responsible for opening and closing sheets, inventory.• Responsible for staff training and customer service enqueries.• Part of general lay-off in staff cut due to on-going Covid-19 restrictions.

• Wine service, staff training and education on wines and service for 130 seat restaurant.• Management of purchasing and inventory, updating and maintenance of wine list.• Development and conducting tastings/events on premises.

• Wine and Spirits Sales, shop with more than 800 references of Portuguese andinternational wines and spirits.• Management and preparation of Tapas/food area, tastings.• Management, organization and alternating host of group tastings and events.

• Part of opening team for Midori and awarded first Michelin star in November 2018.• Responsible for wine, sake, cocktail and tea service, staff training and education.• Management of purchasing and inventory, updating and maintenance of beverage lists,organization of wine tastings and pairings.

The Insólito Restaurante- Wine service, staff training and education on wines and service, organizing, updating and maintaining of wine list, cellar and stock, development and conducting tastings/events on premises.

My tours were designed for people who love food, wine, coffee and trying new things. My tours were made for those who want to see the real Portugal, rustic and authentic. We went outside of touristy areas, but still got to pass through old world architecture, churches, buildings and houses stuck in time. The objective of my tours was to eat, drink and experience Lisbon and beyond and its culture like a local, but also through the eyes of an American who was once just a visitor herself. All of my tours were tailored for learning about Portuguese food and drink, and experiencing the deliciously wonderful palate of Portuguese cuisine in both solid and liquid forms. Guests not only got to taste but thoroughly enjoy a full meal in a local restaurant, featuring many of the things they had seen and learned throughout the tour, and to hopefully help guide them in finding more local places to enjoy great, authentic Portuguese food and drink on the rest of their trip. American In Portugal Tours was featured on Travel Channel's Bizarre Foods Portugal episode in November 2014. (See link to episode video below)

Private and Company Contract Business Professional and Regular English Courses for various companies in Lisbon. Companies have included EDP, CEPSA, BES, Tranquilidade, Santander Totta, ISBAN, Roff Consulting, Wunderman PT, Hiscox, Manpower HR, Univar, Invesfer, Auxadi and Agap2 Consulting.

Portuguese wine, food & travel writer for Catavino.net (www.catavino.net/author/andrea) and in general working on various, Portuguese wine-related projects.

Updated and added to the Lisbon Environs (Grande Lisboa) and Estremadura and Ribatejo Chapters which consisted of visiting current and new hotels, restaurants, cafés, museums etc. in these areas to review, update and add to new edition. Also updated and added to the edition's Wine Feature (Pg. 21-22) and wrote the entire Food Feature: Flavors of Portugal (Pg.19-20). Fodor's Portugal 9th Edition was published June 28th, 2011 and can be viewed here: http://www.randomhouse.com/book/53098/fodors-portugal-9th-edition-by-fodors

Receptionist at Vermilion Restaurant, responsible for management of telephone and online reservations, seating and answering calls. Left Vermilion to move to Europe in January 2008.

Full-time bartender for fine-dining Peruvian restaurant. Worked directly with manager on inventory and maintenance of the wine cellar, alternated as receptionist and server.

Worked with Sommelier/Wine Director on inventory and maintenance of wine cellar, assisted with food and wine pairings on busy nights, alternated as bartender/server/hostess (fine dining) on other nights.Johnny V South Beach opened in Nov. 2006 and closed in July 2007.

Restaurant service ranging from casual to fine dining; corrected and updated restaurant wine list in the summer of 2006.

Assistant Dining Room Manager- Responsible for dining room opening and closing,reservations, station assignments, expediting and catering interfacing.Server- Fine dining service plus knowledgeable wine recommendations.Departed 701 Restaurant to move to Miami, FL.

Responsible for planning and conducting tutoring workshops, tutoring students, training new tutors, creating outline for tutoring criteria

Senior Tour Guide for National and International honored guests and prospectives. Weekday/Weekend Concierge for Hospitality Office.

Rotated through all (6) kitchens, which included Garde Manger, Banquets, Room Service, Lobby Lounge, Pastry and fine-dining Maestro Restaurant by Chef Fabio Trabocchi. Activities involved individual food preparation and dish creation to assisting with volume food preparation for over 1000 persons.

Dessert and bakery preparation, worked dessert station for dinner service. Created candidate dessert item for summer 2001 menu. Gained experience on every station in the restaurant’s kitchen: garde manger, pasta, sauté, griddle, soups and prep. Also worked banquets and large parties.