Executive Chef/Consultant for a locally owned multi-unit concept operating 3 brick and mortar units, a central kitchen and stadium concessions.

Managed high volume, multi-unit culinary operations at Austin-Bergstrom International Airport, overseeing the successful design, opening, and operations of over 10 unique concepts, including Second Bar + Kitchen by James Beard Award-winning Chef David Bull.• Led the expansion of 2 new locations around Austin for flagship restaurant• Instrumental in securing new unit contracts for Paradies Lagardere through Austin-Bergstrom International Airport• Developed and executed over 500 creative menu items, ranging from scratch-made pizzas to innovative dishes such as "duck ham with space eggs"• Demonstrated leadership in managing a diverse team of over 200 associates, ensuring smooth operations, meeting budgets, exceeding guest expectations, and achieving record sales annually• Showcased expertise in budgeting, cost control, menu development, recipe creation, team training, recruiting, scheduling, and inventory management• Managed an average of $50k/day in food and beverage orders• Received extensive recognition for culinary excellence in various publications, including:- Eater Austin: Multiple features, including "Where To Eat At Austin-Bergstrom International Airport" and "Second Bar And Kitchen Is Now Serving Breakfast And More At The Austin Airport"- The Austin Things: "A Map Of The Best Local Food At The Austin Airport (ABIA)"- A Taste of Koko: "21 Best Local Restaurants In The Austin Airport"- The Austinot: "9 Austin-based Eateries At Austin-Bergstrom International Airport"- The Austin Chronicle: "Our Favorite Spots To Eat And Drink At Austin-Bergstrom International Airport"- USA Today: "Austin Bergstrom International Airport Guide"- Austin American-Statesman: "Austin Airport Next Week, Joining Newcomer I Vini Italian Market"- Personal name mentions in Eater Austin and Austin American-Statesman articles for the opening of Second Bar And Kitchen at the airport

Directed a New American Restaurant in North Austin, overseeing a high-volume live music venue offering casual dining service, banquets, catering, and formal tasting menus.• Managed large teams catering to private and corporate events for clients such as Samsung, Dell, IBM, Bentley, and Retro Studios, accommodating up to 350 people, while demonstrating strong leadership, organizational, and coordination skills• Developed and executed a locally sourced, seasonal menu, maintaining excellent relationships with local farms and ranches, ensuring quality and sustainability in food offerings

Managed the launch and operations of an award-winning wine bar in historic Hyde Park, designing, opening, and managing the kitchen with a seasonal New American menu featuring French and Spanish influences.• Developed and executed entire menu, sourcing ingredients directly from local farms, vendors, and ranches, ensuring to meet budgets while exceeding guest expectations• Crafted over 20 seasonal menus throughout 7 years of service, showcasing culinary creativity and adaptability• Coordinated wine tastings, private parties, festivals, and live music events for up to 250 people, demonstrating excellent event management skills• Maintained a successful kitchen operation with consistently high ratings and reviews

Served as a civilian contractor in Afghanistan, managing multicultural kitchens and working with local Afghan nationals on several forward operating bases to fund culinary school.• Maintained strict standards of operations for multiple government facilities, showcasing adaptability and adherence to stringent guidelines• Prepared food and beverage services twice daily for 2500+ soldiers, demonstrating proficiency in high-volume cooking and meal planning• Operated effectively in extreme conditions, working 12-hour shifts, 7 days a week, displaying resilience, dedication, and commitment to excellence