• Sales: FS & Retail Recipe Development, Filming, Creative Menu Collaboration, Presentations• Marketing/Brand: Brand Recipe Development, Social Media & Brand Ambassador Collaboration• PR/Communications: Recipe Development, Food Presentations, Media Demonstrations• Strategy & Planning: Value Added Meal development, Line Extension product ideation and development • R&D Innovation: Recipe Development & Database Building, R&D Final Product Cook Tests & Artwork, Line Extension & Product Development, VIP/Stakeholder Tastings

• Advise and support end to end development of products within R&D, including formulation, cook tests, gold standard identification, and internal/external sensory testing• Improve cooking/recipe processes based on customer feedback from post-launch cooking to increase product sales • Assess, validate, and recommend various cooking methods for all new/current products• Partner with internal and external stakeholders to successfully launch new culinary initiatives• Strategize with the Executive Innovation team on new Beyond Meat product ideas and composed value added meals

• Created and established opening menu and worked with partners to execute creative vision • Generated P&L to provide client with full financial projections; labor budget & sales forecast• Established cloud-based software program for opening inventory pricing, recipes, and plate costs• Created an App friendly Menu design that provides users with an efficient ordering system • Plated and styled all menu items for social media video production and website photo gallery• Managing full rollout of cloud kitchen to include recruiting, hiring, training, & execution of service

The Independence - 2017 - 2019Santa Monica CA. Replaced existing Vendors, reworked plate costs, implemented line setups and monitor portion control with current reduced BOH COGS by 11.5%• Designed and developing competitive catering menu to drive sales and increase revenue by 5%• Working with owner to provide cost savings observations and assist in 30% revenue increase• Established, and trained staff on cloud-based database for inventory and recipe cost trackingThe Waterfront - 2018Venice CA. Founding Executive Chef for relaunch of oceanfront dining expansion• Redesigned and streamlined kitchen layout, electrical, refrigeration, and storage • Designed and established opening menu working with 7 partners to execute vision • Reviewed and adapted menu prices and labor budget to target financial projections• Recruited, hired, and trained Executive Chef & entire kitchen staff• Established database for all opening inventory items, and recipe cost tracking• Replaced existing vendors, reworked plate costs, implemented line setups and monitored portion control with current reduced COGS by 11.5%• Working with owner to provide cost savings observations and assist in 30% revenue increase• Established, and trained staff on cloud-based database for inventory and recipe cost trackingBLD LAX - 2014Los Angeles, CA. Worked with ownership and LAX concessions to provide cost saving observation and analysis in order to successfully translate the BLD Menu and meet QSR at LAX• Designed and developed training manual and recipe book for BOH staff in order to maintain consistency with BLD brand at Airport • Hired, trained, and monitored BLD LAX kitchen staff and efficiently supervised recipe production, time management of prep, portion control, safety and sanitation practices, and speed of service• Constructed and cost schedule, assisted with cost saving observations and analysis, provided set up and break down instructions, and finalized recipe book

• Collaborated with GP on final MH Business Plan and Model, and FOH restaurant design and décor• Designed kitchen layout, purchased kitchen equipment within budget and worked alongside General Contractor to set up all plumbing and electrical, and assure all inspection phases where successfully complete prior to opening• Created, tested, cost and implemented Brunch and Dinner menus • Established 15% opening BOH labor schedule budget; recruited, hired, trained, and mentored entire team while maintaining and performing weekly analysis of the budgeted average• Daily utilized Chef Tec, worked Chef station, performed line checks, communicated with guests, and viewed final plates in order assure opening 28% budgeted food cost was maintain and superseded • Negotiated, est. and maintained contracts with Vendors in order to leverage the MH brand• Established maintained, and promoted local gardens to assist in restaurant cost savings, public marketing, social media exposure, MH guest interactions, and community outreach

• Managed kitchen and food operations for restaurant staff of 30 with three daily services• Monitored 1$ million in annual product costs by analyzing daily invoices with Chef Tec Software• Responsible for BOH end of period and year end financials (3.5+ million annual sales)• Created Database of over 300 recipes on Chef Tec for staff and manager utilization• Conducted budgeting, marketing and financial/cost analyses with online accounting software • Actively participated in PNL in order to proficiently analyze and maintain prime cost• Utilized menu mix to reduce and maintain restaurant food costs at 26.5% vs. budget of 27.5%