-Lead culinary, quality & BOH operations for award-winning flagship, generating 7MM+ in seasonal revenue-Own BOH recruiting, onboarding, training, scheduling & performance management for a team of 24+, achieving an average labor cost of 10% -Oversee vendor relationships, ordering & inventory, managing a $1MM budget to achieve average food cost of 14% year to date

-Execute on high-end multi-course events for 5 - 250 guests -Conduct daily high-end meal preparation for households of up to 8 -Develop tailored menus & manage all sourcing, staffing & logistics -Manage expense allocation, overseeing inventory budgets of $50k - $150kConsulting Projects- Culinary Operations Consultant - Blend Group - Aug 2021 - Jan 2022 - Chief Culinary Consultant - Mesous - Apr 2020 - Dec 2020- Back of House Consultant - Bond House - Jan 2020 - Apr 2020

Private in-home fine dining on a contractual basis

- Redesigned menu & instituted repeatable processes for 300 seat restaurant - Right-sized food cost to 19% & labor cost to 28%, overseeing team of 20 - Executed large scale events for parties of up to 1200

Thepoolnewyork.com- Co-managed a BOH team of 37- Co-developed seasonal menu & oversaw imported speciality inventory- Managed full property buyouts for 250 - 500 guests

Empellon.com- Co-managed a BOH team of 12- Led daily private tasting table & co-developed menu - Managed the pass, conducting all expediting- Managed purchasing & inventory, reducing food cost by 4.5%- Promoted internally from Sous Chef position January, 2016

Narcissarestaurant.com- Operated Sautee, Roast, Grill & Rotisserie stations - Collaborated on seasonal, produce focused menu items - Oversaw logistics for property buyouts of 100+ guests