Dedicated culinary advisor who excels at showcasing passion and craft through restaurant leadership and consultancy. At the age of seventeen I stared my culinary career at Louis XVI training under French Chef Agnes Bellet. Since then, I have honed my skills with numerous Chefs of different styles and dispositions. This variety of experience and mentors, over the years, has given me an even keeled approach to food and leadership. My work history has given me a strong understanding of POS systems, cost controls, sanitation, facility design and maintenance as well as menu development. I have worked diligently with the Royal Sonesta Hotel over the last three years as the Executive Sous Chef to streamline and stabilize our food and labor cost. Through these efforts Restaurant R’evolution achieved our most profitable years in 2018 and 2019 due to purchasing and scheduling changes. Teaching and mentoring young cooks has been one of the highlights of my career, as has collaborating and learning from my peers. I am a hard working employee who works well under pressure, while earning the respect of my coworkers and am able to work any station with confidence and never consider any task beneath my skill level.