In twenty years of restaurant experience I've gone from fast casual corporate to start up mom and pop, large scale banquet and onto fine dining. Along the way I've learned immeasurable amounts of motivating and developing my teams. I've always strived to not only execute the highest food quality, but drive cost and my knowledge of my restaurants P&L rounds out my culinary ability. As I push forward in my career I hope to use my knowledge over a wider range of restaurants and continue to challenge myself with the next big thing.