I am a Personal Chef with over 25 years years of experience. Having worked as a Professional Chef in Switzerland, Germany, and the United States. My repertoire encompasses an extremely wide variety of dishes, meals and diet specific needs. Although I have done my fair share of cooking as a Private Chef, with the impact of the Coronavirus on the world, and especially the Las Vegas Metropolitan area, it is now time to offer my culinary services in a whole new way!

Responsible for all back of the house areas throughout the Culinary Academy of Las Vegas to include The Smith Center, and Stewarding Department, Contracted Foods Program ,Banquets and Catering. Oversee activities directly related to practical training and curriculum. Collaborating with Classroom Instruction Direction of FOH ,including Chef Instructors and Steward Instruction.

-Management of all budgetary policies and costs for the North Las Vegas headquarters culinary team.-Management of the culinary personnel including training, supervising, directing and scheduling.-Oversee food preparation and execution for all major events.-Collaborate and advise directors and executive management.-Implementation and maintenance of all associated regulatory standards of sanitation and quality control management, OSHA regulations ,MSDS and Southern Nevada Health District health code.

— Oversaw 4 settings: - West Pool and Beach Club Operations - In-Room Dining - Mr. Luck’s 24/7 - Staff dining room with an employee base of 2,900— Managed food purchasing, quality control, food and labor cost control, menu creativity and development, and kitchen sanitation training and standards.

— Oversaw the Café, Sports Bar, and convention and catering events. - Implementation and maintenance of all associated regulatory standards of sanitation and quality control management. - Recipe and menu development

- Restaurant concept featuring slider burgers, fish, chicken, and salads.

— Responsible for all food and pastry production including a la carte dining, banquet functions, catering events and snack bar.- Purchasing & Management of all budgetary policies and costs for the culinary team.- Management of the culinary personnel including training, supervising, directing, and scheduling.- Implementation and maintenance of all associated regulatory standards of sanitation and quality control management. - Recipe and menu development

- Managed 11 outlets and 450 employees, with annual outlet revenues totaling $30 million. - Partnered with catering staff to deliver culinary support for up to 16,000 guests, generating revenues of up to $6.5 million per month, including 1.8 million-square-feet of banquet space and a 12,500-seat arena with five additional food court outlets and exhibit halls.

- Purchasing & Management of all budgetary policies and costs for the culinary team.- Management of the culinary personnel including training, supervising, directing, and scheduling.- Implementation and maintenance of all associated regulatory standards of sanitation and quality control management. - Recipe and daily menu development