● Provide culinary experience for clients and guests● Oversee $15 million hospitality account, decreased food cost by 5% and increased food and beveragesales by $100k, maintaining over 95% customer satisfaction score● Design and implement company wide modules for culinary initiatives, including menu development,employee training, and education systems for operations employees.● Provide professional support and creative direction towards the build-out of $1 million executive kitchen● Manage recruiting, interview, training and support of culinary staff programs in partnership with front of the house team

● Provide hospitality consulting services for restaurants, catering operations, hotels, and corporate accounts, which includes menu development, staffing, business plans and P&L management.● Develop hospitality brands, conceptualize and launch ghost kitchens, assist in the re-branding ofestablished restaurants and bars to meet the needs of the changing industry. ● Equipment valuation and asset tracking for prospective new businesses

● Prepare, cook and maintain executive level culinary experience for clients and guests● Oversee $15 million hospitality account, decreased food cost by 5% and increased food and beveragesales by $100k, maintaining over 95% customer satisfaction score● Design and implement company wide modules for culinary initiatives, including menu development,employee training, and education systems for operations employees.● Provide professional support and creative direction towards the build-out of $1 million executive kitchen● Manage recruiting, interview, training and support of culinary staff programs in partnership with front of the house team

● Oversee international launch of organic high protein energy bar ● Establish production, sales, & fulfillment systems for wholesale and retail distribution

● Design and execute daily menus for executive board, visiting dignitaries, & C-Level Executives ● Maintain budget guidelines and increase yearly sales by 10%● Design menus for other IBM Watson locations worldwide ● Train and maintain staff according to corporate employment & safety policies

● Manage team of 5-30 chefs to provide flawless service and maintain client relationships. ● Execute menus for events ranging from 25 people to over 10,000 people

● Manage team of 5-30 chefs to provide flawless service and maintain client relationships● Execute menus for events ranging from 25 people to over 10,000 people

● Opened 80 seat restaurant in Flatiron section of Manhattan. ● Planned and implemented seasonal menu, including creating daily specials for organic farm-to-table restaurant ● Oversaw, trained, and scheduled a staff of 30+ employees● Created and maintained relationships with local vendors, including farms at NYC greenmarkets

● Worked as garde manger, grill, and sauté stations in all organic American bistro. ● Trained employees on weekly basis.

● Worked garde manger, grill, and sauté stations ● Prepped mise en place for stations● Planned nightly specials for restaurant