A valued and dedicated leader in the culinary and food and beverage industry with key capabilities in hospitality management, talent development, leadership, and operations. WSET LEVEL 2 WINES CERTIFIED..Selected by Claude and Bettina Rouas to open the immensely successful Angéle in Napa – earned a place on Wine Spectator’s elite list as one of Napa Valley’s finest restaurants and Food and Wine Magazine’s Top 10 New Bistros in North America list (2003). Worked with world renowned chefs that include Claude Deligne (Taillevent, Paris), René Pujol (René Pujol, NY), and Gray Kunz of Lespinasse (NY), considered one of the finest restaurants in the world. Chef de Cuisine of Orlando’s only Mobil four-star rated restaurant, Dux at the Peabody Hotel. Opening Executive Chef at the Tides on Miami¹s South Beach and 55 Degrees in Sacramento. Recipient of numerous accolades, including recognition from world-renowned restaurant critic, Alain Gayot (2000). Featured in The New York Times, Gourmet magazine, Sacramento News, and various television shows, including Good Morning America. Enlisted by Larry Stone, Master Sommelier, to elevate food quality and design menus that complemented Rubicon Estate Winery’s Cabernet Sauvignon, Roussanne, and Mourvèdre wine collections.; Directed all culinary, banquet, and catering related activities for luxury resort and spa. Train and supervise kitchen staff, manage inventory and cost control, and oversee food production, quality, and presentation. Develop menus and seasonal recipes for banquet and catering department – participated in menu development for Flavor! Napa Valley. Restructured food inventory system with excellent results. Recognized manager in 2011.