Across Instagram Reels, Threads, TikTok, YouTube, Facebook• Content Creation: Develop and produce engaging cooking and travel video content, including recipe demonstrations, kitchen tips, and travel vlogs, tailored to a diverse audience across multiple social media platforms.• Audience Engagement: Successfully built an engaged online community, reaching significant milestones such as 200k views on a single reel and securing paid creator partnerships.• Brand Collaboration: Collaborate with brands for sponsored content, enhancing brand visibility while maintaining authentic and valuable content for followers.• Trend Analysis: Stay ahead of social media trends, incorporating popular topics and techniques to increase viewership and engagement.• Technical Skills: Utilize video editing software and social media tools to create high-quality content, including shooting, editing, and optimizing for platform-specific requirements.• Performance Metrics: Monitor and analyze content performance using platform analytics to refine strategy, increase reach, and drive follower growth.

• NEW Indonesian/Malaysian Concept (BANG) for The Westchester in Upstate NY July 2019- Create complete menu concept for true high-volume fast casual concept for build and launch in December 2019• NEW Georgian Restaurant ‘Chama Mama’- NYC/ November 2017- Present- Design and create new menu for traditional Georgian concept for launch in early 2018 • NEW Indian Fast Casual Restaurant ‘Dalup’ NYC /July 2017- Present -Design and create new menu for multi-unit Indian Fast Casual concept for launch in early 2018 • NEW Dallas Fast Casual- Dallas, TX /September 2017- Present – Design and create new menu for multi-unit Health focused Fast Casual concept prototype for existing 18-unit restaurant chain • The Ginger Man- Austin, TX January 2017-Present- Revamp and creation of new food menu and prototype for international beer bar with locations nationwide (kitchen design,lunch/dinner/brunch menus featuring upscale comfort food)• Bait & Hook Seafood Bar- Minnesota. March 2017-Present – Work on creating new menu items and refresh of concept for Minnesota location •BOWL’D- Arlington, VA October 2016- November 2016 Launch Breakfast Menu for QSR concept along with working on edits for existing menu*Kitchensurfing- NYC November 2014- March 2015 Create and launch chef meal delivery system for the KS Same-Day Dinner Program•BLVD (Wine Bar & Bistro) LIC, NY September 2014-January 2015 Complete Menu Design, Staff Training and Opening Launch •Bait & Hook Seafood Bar (Seafood Bar/ Restaurant) NYC-- March 2014- May 2014 Complete menu revamp and clean-up of concept•The Perfect Puree of Napa Valley/ California Pizza Kitchen (Los Angeles,CA) July 2013- August 2013 •Thinking Cup (Gourmet Sandwich Shop & Bakery/ Boston, MA) – 2012- Present•Prince St. Pizza (Old School Pizza Place in SoHo, NYC) – January 2012•Frying Dutchmen (Belgian French Fry Truck- May 2011, NYC) •The Meatball Factory (Artisinal Meatballs, Desserts - Upscale Comfort Food/NYC)- July 2011 - January 2012

Chef Dave Martin Events & Catering, NYC January 2006- Present Executive Chef ~Involved in all phases from menu design to recipe creation, food preparation and event planning for intimate wine pairing dinners to large scale off-site events from 150-600 people~Hands-on in the kitchen to assure success of events in back and front of the house~Create and prepare seasonal custom weekly menus for private clients in NYC/Hamptons Freelance Instructor-The French Culinary Institute & The Culinary Loft- Manhattan, NYIn Good Taste Cooking School and Stonewall Kitchen- Portland,ME

Managed end-to-end event logistics, including procurement, preparation, planning, execution, and clean-up for Global feasts catering to events with 10-30 guests

Eat & Drink Your Way through Mexico and Feast Your Eyes on Mouthwatering Photography with Chef Dave Martin's Curated Collection of Mexican Food & Drink Recipes

Worked hands on with this start-up to create and design a menu and launch a modern day meatball joint in the East Village that opened in October 2011 and closed to due financial issues tied to the owners.

December 2008- August 2009 Chow Down, Inc. (VYNL Restaurants-Upscale Comfort Food) Manhattan, NYhttp://www.chowdown-nyc.com Consulting Corporate Executive Chef Hired by owner to re-vamp the VYNL restaurants within CHOW DOWN restaurant group (3 locations- UES, Chelsea & Hells Kitchen), (new store volumes are UES=$35k weekly (up 10%) and Chelsea -$45k weekly (up 20%)- Hells Kitchen (up 18%) Involved in creating from scratch menus (lunch,brunch, dinner & bar) specific to each location to include recipe creation and batching, vendor selection & kitchen training on recipe preparation and plating along with food costing, menu descriptions and pricing for lunch, dinner, brunch and dessert menus Train FOH management team along with wait/bar staff on new menu items and oversee the creation of new cocktails & selection of wines to enhance the new VYNL brand

Brought in by owners to re-vamp entire menu and develop expansive global wine menu and help bring business to failing restaurant (Terra Vento-75 seat with bar and patio seating- total 90-100 seats) Handle menu creation along with recipe design and implementation to include vendor selection and coordination to secure freshest local products and ingredients at the best market price Travel and appearances to help build the brand and promote the restaurant (Food & Wine Events (Foxwoods and NYC Festival), Macy’s, Taste of Chicago, Heart’s Delight, Google and more) Manage and coordinate private corporate events for corporate clients like Deloitte, AMEX ,HBO and others both on and off-site Train kitchen staff of six on new recipes and presentation styles for broad based menu along with improving existing safety and sanitation procedures with strong focus on consistency as well as food and labor costing and control Spearhead and make weekly and seasonal specials for the restaurant from complex soups and sauces to creative entrees and desserts Work with marketing and PR to continue to promote and develop the brand Handled and hand selected our entire wine portfolio to include over 50 New and Old World Wines with a couple of the cities boutique purveyors (Wildman & Micheal Skurnik Wines) Helped secure placement in the new 2009 Zagat Restaurant Guide for NYC

Millions of fans around the country recognize Dave Martin as the inimitable and beloved chef from Bravo TV's "Top Chef” Season One. Undeniably the most popular chef on the show, he won viewer’s hearts and palates with his intense layering of flavors and vivid descriptions of his dishes. His approachable yet sophisticated take on old classics, like his signature Black Truffle Mac ‘n’ Cheese, made him a hit from the streets of NYC to the shores of St. Tropez. And, of course, Dave has forever secured a place in pop culture and Wikipedia with his hit line: “I’m not your bitch, bitch.” His line of t-shirts bearing the phrase has been the top seller on the bravotv.com website and sold out several times over.It’s not just viewers and celebs who love Dave, his passionate and infectious personality also endeared him to judges and guests on “Top Chef”. After winning a multi-faceted challenge that showed off his outstanding recipes and people skills, Dave was hand-picked by restaurant mogul Jeffrey Chodorow’s (Social) to cook with his team at the Cannes Film Festival