Developed culinary and managerial/administrative skills with diverse positions and venues coast to coast with stops in Texas and New Orleans in between. Early career was primarily spent cheffing at high profile, cutting-edge restaurants exploring and developing New American cuisine and it's focus on local, regional products and techniques.Began working seasonal resorts in the late 90's; primarily executive and managerial positions at ski resorts in the winter and various positions in Alaska in the summer. Positions at ski resorts include Director of Food and Beverage at Grand Targhee in the Tetons and Executive Sous Chef at Northstar-at-Tahoe. Positions in Alaska include Executive Chef at Mt. McKinley Princess Wilderness Lodge and chef at the Great Alaska Adventure Lodge aka "Fish Camp".Presently owner of Rosco's Pizza in Ninilchik, Alaska. Rosco's is a successful, busy and growing year-round pizzeria in remote, rural Alaska with the mission of presenting the best in a casual setting, baking our own breads, roasting our own meats, making essentially all of our products from scratch.Also have been Guest Instructor for Boston University Culinary Certification Program and presented cooking seminars at various cooking schools in Boston and California.Proficient in many computer applications and cash registration systems. Experience dealing with local and regional press and promoters. Extensive knowledge of wines, brews and spirits with a passion for food and beverage pairing and tasting events.Overall, extremely broad-based experience provides a great platform for multiple unit management, planning and operational organization. Culinary and management skills across the spectrum from cafeteria style eateries to cutting-edge fine dining with an intimate knowledge of world cuisines, cultures and traditions.