Consulting timeline varied-Exec Chef Consulting, Research & Development and Innovation, New Product development Chain Restaurant & Mfg, Menu restructuring, BOH efficiency, Ideations, food costing & purchasing using my long term relationships with my vendors and distributors to support the operation in terms of savings on costs of goods.Full service to Quick service and Mfg. Chef as representative of sales to end users and training of products specific to Foodservice or MfgConsultation Positions-Manufacturing-Hormel, Lee Kum Kee, Jodi Maroni, Farmer John, Seascape Seafood, Horizon Food Group Mfg bench to productions, new product development, Corp Chef Excelline Foods new product development bench to Mfg to commercialization, Newlyweds foods, Kagome manufacturing. Coca Cola-redesigning beverage products for El Torito. Crown Bakery/ Ralph's Kroger -Pie program development 2016-2018Restaurant Chains-IHOP Corporate -Express Unit menu design, Shakey's USA new product development, innovation and all around Culinary, Operations Team support. -Chronic Tacos New concept Design West Covina, full service.-Max Brenner International, NYC, Las Vegas, Washington- System reboot BOH, FC and Execution, new menu design, testing and execution. -El Pollo Loco with Culinary Brands manufacturing Bench to production, Taquitos.-Coffee Bean and Tea Leaf New Concept Development.-Churro Stix New Concept development Churro Dough formula development and drink menu formulas. -Del Taco Consulting Chef Product Development 2013-2014, developing there New Fresca Bowl Platform and Epic Burrito Variations, Value menu.-Nutella Cafe Chicago 2017 New Concept Development, Corp Exec Chef-menu design , Kitchen Design flow, recipes, process, training. Miguel Mexican Food, Pieology Pizzeria R&D Corp Chef, Boudin San Francisco-Menu Revamp Spring to Fall 2020Nations Giant Hamburgers Spring 2024

Corporate Exec Chef/ Director of Research & Development, New Product Development Culinary/ Director of Product OptimizationDel Taco LLC - Lake Forest, CASeptember 2020 to October 2023Corporate Exec Chef/ Director of Research & Development & Culinary/ Director of Product OptimizationCore menu & recipe development, new concept development with cross functional attributes with Operations, Marketing, Training depts and Leadership.ROI of 5-12 % in sales with 5 new added menu items and 3 optimized existing menu items, most successful launch in company history “Fried Chicken Taco”.Provide specifications for Core Menu hard & soft spec items, i.e. existing products, changes, or new items continually updating as needed, adding nutritional relevance to menu items to adhere to new laws.Savings of 1¼ % contribution year to year on food costs and increased sales of 12 +% across the system.Successfully optimized several menu products & ingredients with cost savings of over $2.5 million.Provide and execute positive food costing for all Innovation and Optimized products working with Supply Chain and legacy of vendor relationships.Research & Development-ingredients, New potential Products.New Concept Innovation & Development.New & Optimized Commercialization to the Chain.

Director of R&D, Corp Exec Chef, Purchasing.Product Development, constant product improvement,generate cost savings while maintaining quality and Food costs margins.Develop new products for extended sales, adding new products to sales mix .Re engineered the Iconic Mojo potato for the long haul from fresh to frozen for consistency, storage and food safetyOn retainer from 2007-2012

Cosnsulting Chef, Research & Development, BOH execution ..menu & recipe development.

Corporate Chef, new product development, sales support, Sales & Brokerage training.Recipe development for dressing lines,applications for all segments.Chain Restaurant Ideations to propose new product applications into there menus.From new product development to sales support thru private label and branded products, R&D for all channels foodservice and retail, developed new and revamp existing products from bench to production.Helped launch new product lines thru Broker training to include flavor profiling, end user ideations.

Managed and maintained a steady stream of new product innovation, developing new menu items, training and vendor relations.Worked closely with purchasing and Executive VP/Chef to maintain standards of operation with a culinary team of 6+.Developed many new core items and many LTO's that exceeded company expectations and are still on the core menu.

Exec Chef, provided Application, innovation and Ideation assist to Sales group and mixed Principle ideations utilizing as many principles as possible to execute reasonable chain applications across many categories in fooodservice.