At The Club at Kukuiʻula, I curate menus sourced from "localvore" (locally sourced) ingredients, collaborating closely with Kauaʻi/Hawaiʻi's farmers, ranchers, and fishers to create seasonal dishes that reflect the essence of Kauaʻi. Successfully manage two luxury dining outlets, ʻUmeke Kitchen + Bar and Makai Grill + Bar, at The Club at Kukuiʻula, ensuring exceptional dining experiences. Proficient in crafting specialized menus for special events, holidays, and beyond.

As Executive Chef at Sheraton Kauaʻi Resort, I was responsible for the properties four restaurants, including banquet and lūʻau operations. My duties included all administration and management, training, cost control and strategic planning. I successfully raised GSI scores for food quality by introducing new products. I have also been recognized for Best in Class by Starvoice.

Cassis by Chef Mavro was a unique restaurant concept for Honolulu featuring a classic French bistro using mainly locally sourced ingredients. As Executive Chef at Cassis, I helped Chef Mavro from restaurant concept to menu development, to staffing and training, and much more.

Recruited as the Executive Chef.

As Executive Chef at The Sheraton Keauhou Bay Resort and Spa, I was brought on during a $70 million dollar renovation to assemble and train the opening culinary team, in addition to supervising the design and renovation of the kitchen. I established key systems and menus that were used for years following my leave. After the resort reopened, I was responsible for three restaurants, banquets, special events, weekly lūʻau, and buffets. Additional duties included administration, management, training, cost control, strategic planning, as well as developing and maintaining relationships with local food producers to elevate the standard of food service at the resort.