• Lead pastry operations for two restaurants. 150 seat, fine dining and 250 seat casual concept.• Manage a team of four pastry professionals, overseeing bread, pastry, and pasta production.

• Managed pastry operations across multiple restaurants within the Ralph Brennan Restaurant Group, including Café NOMA, RBRG Catering & Events, Brennan's Restaurant, Ralph's on the Park, Red Fish Grill and Napoleon House.• Established and managed a centralized bakery to supply breads and pastries to sister restaurants, ensuring consistency and quality across locations.• Collaborated with executive chefs on menu design, problem-solving, training, and implementation of bread and pastry program.

• 23-room Luxury inn, five-star, and five-diamond Relais & Chateaux property.• Featuring a three Michelin-star restaurant, contemporary American cuisine.• Maintained exacting standards of quality for breakfast, afternoon tea, in-room dining, and the fine dining restaurant.• Specialized in creating wedding and other special occasion cakes.

• Luxury mid-size hotel, five-star, and four-diamond property• Provided support for fine dining MKT Restaurant, California cuisine, in-room dining, and banquet services.• Recognized as Employee of the Month in January 2008.