Serves as a private chef for clients throughout the Los Angeles area and travels when required by clients. Prepares quality food with ethically sourced ingredients while adhering to an array of client-specific dietary needs and desires. Culinary expertise includes but is not limited to American (BBQ and Southern), Mexican, Jamaican, Italian, and Asian (Japanese, Korean and Thai). Expert cook in various kitchen techniques and meal preparation concepts for Kosher, Gluten-Free, Plant-based/Vegan, Vegetarian, Performance Nutrition, Recovery Nutrition, Allergens, and Macronutrient. Creates and executes menus for an array of dining-related events ranging from small dinners to full-fledged buffets Practices discretion and low-key demeanor while working with diverse client base to adhere to privacy policies Curates intricate cocktail menus inclusive of contemporary mixology trends, along with the most modern approaches for recipe execution Partners with party planners and event coordinators to ensure flawless execution of high-profile events and responsible for hiring and managing additional chefs and waitstaff for more extensive events Collaborates with key personnel/medical staff to ensure dietary needs are met

Implement and coordinate, promote and evaluate nutritional program guidelines, inclusive of meal preparation and necessary education for NextUp Sports Athletes and Executives.Perform nutritional assessments for athletes while utilizing various published standards to optimize athlete performanceWork in conjunction with strength and conditioning staff and Director of High Performance to create athlete goals and address seasonal needs for training and gamesCreate and monitor longitudinal weight management strategies and develop target weight for all athletes in collaboration with high-performance staff

Supervised kitchen staff to maintain quality of food and provided training on proper food preparation.Prepared personalized meals and specials. Responsible for regulating and operating ovens, broilers, grills, and roastersEnsured compliance with food safety and handling policies and procedures, such as product rotation, First In-First Out (FIFO), dating, labeling, cleaning, and organizing coolers/freezers/storage areas, and Cold Chain compliance across all food-related departments and areasMaintained order and communicated with Food & Beverage service staff of menu specials and out-of-stock menu items

Responsible for assisting the Executive Chef with all menu creation, preparation, production, and control for all restaurant and banquet functions.Managed up to 20 banquet staff for daily events and large in-house groupsImplemented daily meetings and production sheets which allowed for both sides of kitchen (hot & cold) to understand total responsibilities of the kitchen; enabling team to be more productive and cohesiveMet kitchen cost goals through minimizing waste and adhering to company recipe standards, including checking for appropriate garnishes, quantities, and traysFacilitated culinary orientation and training for new staff members in assigned departmentMonitored and reviewed progress of subordinate staff and completed related documentationEnsured foods were of high quality for all banquet and chef’s table events