Background:2015-2017- Consulted for Cozy Harbor Seafood, Recipe and product testing2017-2019- Operated as full-time caterer and private chef.2018-present- Consulted for and created the original recipes behind Bristol Seafood's "My Fish Dish", ongoing projects currently.2020-Present- Created recipes for Maine Ocean Farms for marketing2020-Present- Created recipes for Atlantic Sea Farms or marketing and website use

Accepted offer to create and run the new division of Big Tree Hospitality, Big Tree Catering. A full service catering company serving creative dishes inspired by the restaurants Eventide, Hugos and The Honey Paw. Responsibilities are from A-Z: Client acquisition and relationship management, menu creation, invoicing, employee management, production management, event planning, multiple facets of logistics, food cost management, event execution, etc.

Worked with kitchen managers to prep bulk items for the middle street restaurants of Eventide, Hugos and The Honey Paw.

Worked the cold line executing raw fish and composed dishes, and shucking oysters as line cook in very busy restaurant. As sous chef, collaborated with multiple chefs in the middle street restaurants of Hugos, Eventide and The Honey Paw. Managed staff working all stations in the restaurant, responsible for ordering, managing food cost, creating specials, and being the last line of defense when staff called out. (12hr days were short days)

Organized and planed unique logistics for receiving, preparing and serving 3 gourmet meals a day in remote areas of the world for owner and his family during 5 week vacation cruises. Also acted as crew and chef during times of 1,000+ mile yacht deliveries and oceanic crossings that lasted two to three weeks at sea at a time.

Helped build and open David’s new concept of ‘Davids Opus Ten’. Used knowledge from studying and training in Europe and the South Pacific to create and execute dishes for a ten course tasting menu for intimate dinner service only. Collaborated with chef to come up with rotating menus while keeping food cost and budget inline with goals.

Worked directly with chefs to assist all stations in kitchen (except pastry) to prepare and execute highly technical, multiple course meals for lunch and dinner service.

Management of breakfast lunch and dinner staff and service directly with chef. Responsible for ordering, menu planning, and running the restaurant when chef was off

-Preparation of station, execution of service, and assistance of ordering and menu planning