Orchestrated all culinary management duties overseeing budgeted Food and Beverage operations in 37k seat stadium venue consisting of MLB general attendance concourse, premium spaces including multiple club spaces and suites and catered events including non-game day events. • Fostered strong relationships with client, ownership group, local & corporate sponsorship partners, internal team member and end consumers to build harmonious progressive growth pattern while delivering result • Launched 2019 “Reimagined Cuisine’ campaign with 98% new concessions items and complete renovation of Premium Club space by changing food service style, enhanced cuisine offerings and implementation of eco-friendly service-ware format • Culinary ambassador partnered transition with new ownership and client and organization rebranding • Participation in elite selected senior-level management training program “Top-Gun” class of 2020 intended to fortify operational improvement skills• 2020 brand expansion with introductions of new concept spaces of Biscayne Brew Hall and Left Field Social• Rebalanced operational flow and expectations within the 20’ & 21’seasons subjected to challenging epidemic economic and reverse impacts to foster positive PBITDA/Flowthrough• Championed all media activities associated with culinary rebranding for both live on-camera content and digital footprint

Executive Chef for luxury catering and event planning operation with responsibility for developing and managing the production of high-end, luxury event catering menus. Design and present tastings for sales force and clients. Manage catering production and logistics. Manage and develop culinary personnel and other staff to strive for excellence. Manage vendor relationships. Develop and maintain customer relationships. Key Achievements:• Produced, in collaboration with renowned Chef Daniel Boulud, the ‘kick-off event for Van Cleef & Arpels for Art Basel 2015, Miami Beach• Developed and nurtured Exclusive Caterer relationship with Miami’s The New World Synphony and newly redesigned BASS museum • Fostered repeat clientele of miami social elite, celebrities and local political figures though gastronomic luxury cusine and passion for exellence though service

Chef de Cuisine for Pascal’s on Ponce- a fine dining restaurant operated by Haute Cuisine, Inc. with responsibility for developing unique fine dining menu items for a sophisticated clientele within profitable parameters. Manage daily operations and logistics. Manage and inspire culinary personnel and other staff to strive for excellence. Coordinate private events. Manage vendor relationships. Develop and maintain customer relationships. Key Achievements: • Developed food safety plan• Implemented standardized recipes with cost format• Maintained an excellent Zagat rating• Wine spectator’s“Award of Excellence”Executive Sous Chef for Haute Cuisine Inc. - Assist in business development planning.Key Achievements: • Assisted in developing long-term strategic business plan • Collaborated with proprietor, Pascal Oudin, on the production of a soon-to-be-published cookbook and future venue.

Executive Chef with Profit and Loss responsibility for fine dining multi-function banquet facilities and restaurant outlets at historic, luxury country club operated by the prestigious international Liberty Entertainment Group. Manage business, operational, personnel and creative aspects of multiple dining outlets to provide a memorable guest experience in an elegant setting while maximizing profitability. Develop and implement venue concept, design menu and kitchen layout, acquire equipment and supervise installation, identify and select vendors, recruit and train staff and establish policies and procedures. Consult with prospective banquet clients to develop function menus and organize logistics for complex custom events. Provide production support to affiliated high-volume restaurant property.Key Achievements: • Achieved on-time, on-budget property opening• Co-produced with Michelle Bernstein the ‘Diamonds et Denim’ charity banquet for Camillus House• Awarded ‘1st Place – Best Food’ by 2011 Coral Gables Food & Wine Festival• Performed as ‘Celebrity Chef’ for ‘Groom’s Cooking Challenge’ segment of Test of Love TV pilot

Assistant to Executive Chef, supporting the needs of a AAA Five Diamond, 115-room hotel with 120 residences with 3 dining outlets.Control food and labor costs through inventory management, waste regulation, and effective use of human resources. Conduct hiring interviews to assure maximum productivity and commitment from staff. Ensure positive and functional relationship between front and back of house. Facilitate meetings with banquet clients to promote provision of an optimal experience. Monitor adherence to company goals and philosophy. Develop menus for banquets and other special events. Supervise compliance with sanitation laws and regulations.Key Achievements: Achieved the first-ever 100% score in Miami for SteriTech sanitation compliance audit Achieved substantial revenue improvement through enhanced process controls Achieved leading company Benchmarks for Food Quality in both banquet food and outlet food quality  Awarded ‘Best Brunch in Miami 2006’ by the Miami Herald.  Developed community involvement with Taste of Coconut Grove Festival Awarded ‘Best Single Taste’ and ‘Best Decorated Booth’ Supported charitable events such as Share Our Strength celebrity chef tastings Selected for Opening Training Team for the Ritz Carlton Westchester, NY Selected for International Recruiting Team, Istanbul, Turkey 2006 and 2007

Responsible for design and execution of all cold food banquet service.Developed and implemented exclusive club-level presentations. Directed restaurant daily buffet and brunch preparation and display. Controlled labor costs through effective hiring practices and continuous staff development. Conducted client meetings for event planningKey Achievements: Hosted Share Our Strength celebrity chef charity tasting, 2004 & 2005 Achieved best hotel profitability in company 2005 Supported charitable causes such as Meals on Wheels Fight Against Hunger Dinner

Responsible for fine dining kitchen management and productionKey Achievements: Participated in South Florida Food & Wine Festival Developed community involvement with Health Fitness cooking demonstration Organized Chaîne des Rôtisseurs Dinners, 2002 & 2003

Sous Chef - Opened Aqua Grill, Naples, Florida Executive Sous Chef - Opened Mia’s, Grill, Tampa, Florida Key Achievements: Managed 2 restaurant openings from development of scratch project (layout, equipment sourcing, vendor selection, menu design, employee recruitment and training ) Developed community involvement with eight noon-day news feature on-air cooking demonstrations for WINK-TV, Naples, FL

 Developed community involvement with Taste of Collier County Re-designed layout and equipment for 3 separate kitchens  Participated in executive level Quality Improvement Team to set corporate banquet food Quality Standards  Hotel honored with Malcolm Baldridge Award – 1999