Currahee Club on Lake Hartwell,Toccoa, GAExecutive ChefCreated innovative, from scratch, seasonal, Southern Regional and International menus. Focused on consistency around regional favorites which increased covers by 25% dinner check average by 20%.Implemented Monthly Italian nights that rotated through Italy’s regions. Increasing Thursday night covers by 50%.Implemented member events, Chop House, Kobe/Wagyu tasting, Seafood night, Big Green Egg Prime Rib BuffetsInstituted Chef’s Kitchen Table. Redesigned the back kitchen for intimate 8 course dinners cooked personally tableside.Responsible for all culinary operations; budgeting, P&L, food and labor costs, hiring, reviews, ordering, scheduling and inventory while operating under budgetary guidelines to support an annual revenue of $500K.Assisted in recruitment and training of North Georgia Technical College students during externships.Created wine tastings and coursed menu for Vine Vault in Atlanta. Wineries such as Harlan, Bryant Family, Screaming Eagle, 1000 Acre

The Bald Headed Bistro,Cleveland, TNExecutive ChefCreated innovative, from scratch, seasonal, Southern Regional menus. Focused on consistency around regional favorites which increased covers by 10% dinner check average by 23%.Developed daily/weekly seasonal “Farm Fresh” menus. Resourced local and regional food items; lamb, tamworth pork, poultry, cheese, honey, shiitake mushrooms and produce.   Launched a monthly Supper Club focusing on bringing in first time customer to the restaurant. On occasion the farmers were guests for the eveningImplemented South Eastern Guest Chef Series. Monthly dinners with regional chefs and/or wineries and breweries.Instituted Chef’s Kitchen Table. Redesigned the back kitchen for intimate 8 course dinners cooked personally tableside.Responsible for all culinary operations; budgeting, P&L, food and labor costs, hiring, reviews, ordering, scheduling and inventory while operating under budgetary guidelines to support an annual revenue of $1.2million.Assisted in recruitment and training of Virginia College students during externships.Won the Five Star Food Cook-off at the Chattanooga market in Aug.  2015. Competed in World Chef competition in Nov. 2015. Southern Wing Showdown at the James Beard House in June 2017

Creek Club & Plantation Grille, Reynolds Plantation, Greensboro, GAChef de CuisineCreated innovative Upscale Club menus with focused consistency around member favorites which increased covers by 15%, lunch check average by 5% and dinner check average by 7%.Developed regional Italian menu with monthly regional changes and wine selection reflecting the region. Increase nightly covers by 40%.Developed daily/weekly seasonal “Farm Fresh” menus. Resourced local and regional food items; lamb, Devon beef, Berkshire pork, poultry, cheese, honey, shiitake mushrooms and produce. Orchestrated “Farm” dinners during which the farmers were guests for the evening. Developed relationships with local farmers to support the local economy and expose members to the local agriculture. Helped to bring local farmers to Reynolds Plantation Farmers Market.Planted seasonal “Chef’s Garden” of herbs and vegetables. Created daily specials from the pick of the garden. Decreased daily specials food cost by growing microgreens, herbs and baby lettuces.Drove membership engagement in the Plantation Grille by teaching monthly gluten free & dairy free cooking classes consisting of a 30-minute talk on the featured topic and a three course cooking demonstration.Responsible for all operations; culinary; budgeting, P&L, food and labor costs, hiring, reviews, ordering, scheduling and inventory while operating under budgetary guidelines to support an annual revenue of $500K.Developed bi-monthly 5 course winery dinners, Ken Wright, Pahlmeyer, Jayson and Honig.Worked with Putnam and Greene County High Schools’ Pro Start programs to provide demonstrations and assistance with food service career activities.