Serving Seniors and winning their trust everyday!

Lead and oversee all menu development and culinary curation of all Live! Dining & Entertainment Districts, casinos and hotels. New venue openings and menu roll outs for casinos, sports venues, restaurants, national catering program implementation, Executive Culinary thought leader.

Progressive culinary research and development. Creating scalable menus from qsr, concessions, fast casual, casual dining, fine dining, with operational excellence and stewardship. Retooling and conceptualizing concepts with multi-demographic and consumer insights, in entertainment districts, casinos, hotels, restaurants. Hospitality mentorship and servant leadership. Providing cross functional alignment and synergy for cross functional departments and venues.

• Providing executive cross-functional leadership, synergy, industry best practices and disciplines as well as thought leader for 450+ restaurant locations• Leading culinary development through ideation, commercialization, implementation, training, and supply chain management, in market testing, consumer feedback translation• Operational expertise and advisory for Operations team, liaison for Culinary, Beverage, Operations, Training, Marketing, Supply Chain, Development, and Franchise Devleopment• Authoring cross functional menu-engineering guard rails (ingredient share, operational complexity, profit margin, and menu satisfaction) resulting in establishing culinary and menu strategy • Manage and lead Corporate Chef Team and test kitchen management• Vendor spec management, product QA oversight and expertise of vendor capabilities for commercialize products.• Research and development of food trends and translate, Consumer Insights results into Perkins and Marie Calender’s menu items/platforms• Beverage management and innovation, beverage SOP, standardization of core beers, wines and spirits • Dual brand mastery and culinary oversight of Perkins and Marie Callender’s• Lead HOH rebranding initiative for kitchen renovation, branded engineered menu, establish core menu strategy and promotional menu strategy

•Manage Corporate Chef Team and prioritize culinary team projects•Cross-functional leader• Lead Menu and Culinary Innovation for America's largest casual dining restaurant group (2000 Restaurants)• Oversee and lead culinary project management from benchtop development to nationwide commercialized production and roll out• Provide culinary insight and expertise to QA and supply chain in spec writing and forecasting• Research and development of food trends and translate Consumer Insights results into Applebee’s craveable menu items• Oversight of new specs and production runs for newly innovated menu items with multiple manufacturers• Vendor collaboration and capabilities and test kitchen management• Provide culinary collaboration and expertise for all cross functional departments, including QA, Strategic Operations, Supply Chain, Brand Marketing, • Oversee and execute culinary for consumer testing• Innovation pipeline filled with over 50 newly developed recipes in the 2016 calendar year• Newly innovated items lead sales in its category on the Applebee’s menu• Restructure and implementation of SOP’s, evaluate and assist clean label program for Applebee’s• Author culinary marketing briefs for upcoming calendar year• Provide recommendations for menu deletions based on analytics and sales thresholds• Oversee culinary perspective for photo and video shoots in partnership with brand marketing

Multi unit management overseeing six restaurant locations, restructuring infrastructure and SOP's, talent acquisition, menu development and innovation, menu engineering, MIT installation, P and L management, restructuring purchasing and inventory, restaurant marketing management, implementation of purchasing contracts from broad-line vendors, increased overall profitability, manage public relations, overseeing 250+ employees, chefs, and 5 management teams.

Multi-Unit management, Restructuring culinary operations into replicatable template, Culinary R &D highlighting Craft Beer, menu and recipe ideation and innovation for current restaurant m menus and specialty marketing catering events (4000+), menu engineering, menu cost analysis, implementation of kitchen certifications, author training manuals, author job descriptions, kitchen design and layout consultation for new locations, kitchen re-model design for current locations, implentation of BOH MIT, P and L expertise, talent acquistion of Executive chefs, overseeing 100 + employees.

As a Corporate Chef Consultant I consulted for their existing and prospective Sysco customers. I also served as Sysco Ventura's Category Expert in all proteins. In addition I offered services in menu engineering, profitablity, recipe engineering, food cost anaylysis, food research and development, as well as FOH and BOH training.

Courses taught: culinary fundamentals, intermediate culinary skills. Skills taught include the following: Safety and Sanitation, Meat Fabrication, Knife Skills, Stocks and Sauces, Cooking Techniques and Methods, Classical and Modern Plating, Seafood Preparation,

Net Sales of 6.7 million in first year of being open. Responsibilities included: Management of inventory and labor cost through P and L statement (Profit and Loss), assisted in national and regional service and purchasing contracts, management of kitchen staff of 30 and service staff of 40, (promoted 5 kitchen staff members to sous chef positions, and promoted 1 sous chef to chef partner position), actively involved with public relations, research, and development in and out of restaurant to help build sales.

Responsibilities included: Management of entire kitchen staff of 35 people. Maintained inventory for entire restaurant (10 million net sales), execution of banquets, trainer for new sous chefs and managers for entire company (certifications), maintained food cost (food cost analysis), maintained labor cost (scheduling and training entire kitchen staff), fabrication of all meats and fish, creation of daily fish specials, development of line-cooks to sous chefs for other locations.