Private chef and consulting services. This included catering to private clientele events ranging from wine dinners to wedding receptions. Consulting t with new or existing establishments to help assess culinary, business, and financial needs. Some clients included Onolicious Hawaiian BBQ, Dragon Ridge Country Club, Anthem Country Club, Belmont Village, Resorts, Wineries, Breweries and others. Improvements included rewriting menus, recipe development, working with new vendors, cutting labor/food costs, staff training/development, compliance in HACCP/PCI/Joint Commission/HIPPA/PHI, social media marketing & support, P&L analysis, SOP creation, IT support, computer programming/training, marketing, +more.

Served and supported the Lake Travis Chamber in all duties and assigments.

The Premier Cali-Mex QSR taqueria with international influences that opened on 04/2021 (starting as a trailer) serving chef inspired scratch made California/Mexican cuisine with a twist. Bringing the core menu of Reunion 19 to the ever-growing Westside of the Austin, Texas. My food trailer was located in Hudson Bend, TX adjacent to Infamous Brewery. You can now visit my newest location in Lakeway, TX just 15 minutes down the road serving our food in a QSR model. Opened on October of 2021.

A Cali-Mex restaurant and taqueria with international influences that opened on 02/14/2020 serving chef inspired scratch made California/Mexican cuisine with a twist. Featuring a mixologist curated handcrafted agave cocktail list. Reunión 19 is located in the up-and-coming East Caesar Chavez area of Downtown Austin Texas.

Executive Chef responsible for all food services which include The Café at Barclay Park, Catering, Patient Room-Service, Austin Lakes Hospital, Rehab Hospital, & Off-Site Catering. Reduction of food cost - saving operation over $250,000 over prior year Create new Café menus - yielding increased sales (up 7% YTD) Implementation of new BBQ program utilizing new electric smoker Successful passing of Joint Commission/CMS audit 414 Licensed Beds (350 Acute Care/64 Rehab)

R-Technique is a Premiere Automotive Marketing and Consulting Group. We create projects that participate in all major Sport-Compact/Import Auto Shows/competitions/displays. We help industry partners with pro-active and underground marketing. Whether it is in Web, Print, or local advertising we have the ability to do it all. We are based out of Los Angeles, CA but have affiliates across the globe. If it's big, we are there promoting our brands. Our accolaides have enabled us to be crowned Best Team, Best Of Class trophies, Magazine Features, Online Articles, etc. Some of the major show circuits we participate in include (but are not limited to) H.I.N., JTuned, Import Showoff, SpoCom, SEMA, and more. Magazines our cars are in are Super Street, DSport, Import Tuner, Modified, S3, PAS - Performance Auto & Sound, and more.Please contact me if you'd like to know more information of for Sponsorship Opportunites.RTechChef@gmail.com*Industry References are available.

Executive Chef responsible for all hospital food services which include: Cafe, Catering, & Patient Room Service.-- Launched newest patient meal program - Room Service. Featuring sous-vide cooking and ROP production-- Management and partnering in LMP of union employees--Rewrite Café menus - yielding increase sales (up 5% YTD)-- Troubleshoot and modify new space planning projects for food service-- Train & Mentor staff in sous-vide & traditional cooking techniques along with HACCP monitoring-- Designed and Implemented new cafe refresh265 Licensed Beds

Consulting chef utilized for special, private events, and caterings. Assist sales team in education, training, sales, and demonstration of product to end consumer and potential clients.

I have worked at several accounts within the company’s Corporate Dining, Education, & Healthcare Divisions and have created/participated in multiple special chef events for the company. Accounts include:HEALTHCARE CHILDREN’S HOSPITAL LOS ANGELES - Los Angeles, CA Took over under achieving and poor service operations account based on my leadership and culinary services skills Improved morale & reorganized kitchen staff, and achieved higher/quicker service Improved quality of food …. And still kept costs within budget  Brought food costs in line to budget within my first 5 months of work Changed disposables to “green” items and lowered costs for an annual savings of over $60k Eliminated temp labor for an annual savings of over $35k603 Licensed BedsEDUCATIONART CENTER COLLEGE OF DESIGN - Pasadena, CA Increased net revenue by 200% my first year as General Manager Eliminated client subsidy of $65k/yr. on disposables Created & Opened 2 new lines of business (added service to 2 new buildings) Involved in contract renegotiations/extension Created & implemented new culinary program not used in Sodexo (Artisan-Hybrid) for account Added Beer & Wine service with all permitsCORPORATE SERVICES BROADCOM - Irvine, CA -REMOTE LOCATIONS: UNITED HEALTHWORKS, SHARP - HUNTINGTON BEACH, UNITED AIRLINES, & AMERICAN AIRLINES Helped design, oversee construction, and open new café on-site Oversaw 13 buildings with 2 cafés, 2 “snack/coffee” stands, gym, 13-building beverage program, and full service catering for Broadcom Created and implemented internationally diverse menu and stations in cafés with focus on seasonal offerings and authenticity Hosted celebrity guest chef appearances and coordinated demos/meet & greet for client Added expanded services to remote locations utilizing main kitchen as a commissary

National Restaurant Association ranked Joe’s as one of the top steak houses in Las Vegas and top 10 highest grossing restaurants in the country for 2008.  Responsible for ensuring a great dining experience to include proper cooking, plating, & taste Financial responsibilities for food costs, labor & kitchen supplies Responsible for hiring, scheduling, and development of kitchen staff of approximately 90 Assist in inventory and oversight of bar/dining room/kitchen $20+ Million Gross Sales

Southern Highlands Golf Club is one of Las Vegas’ premiere private golf clubs. It carries an array of dining experiences from a healthy meal at the Spa Grille, a quick bite from the snack bar, or a great meal from the 19th Hole Restaurant. The club also caters for private parties, off-site catering, and high level banquets. Responsible for managing and overseeing all 3 dining locations as well as catering for all special events Financial responsibilities for food costs, labor & kitchen supplies Responsible for hiring, scheduling, and development of kitchen staff of approximately 25 Developed new seasonal menu items Personal chef to various members including owner of Southern Highlands $<1 Million Gross Sales

Grand Lux Café, a $30+ million restaurant, is a unique, upscale-casual dining experience open 365 days a year, 24 hours a day, located in the Venetian Resort Hotel and Casino.  Oversaw 98 direct reports and assisted in managing a total of 271 hourlies Managed Food Quality Management and Expediting for operation 6hrs. per shift Financial responsibilities for food costs, labor & kitchen supplies $30+ Million Gross Sales

McCormick & Schmicks Seafood Restaurant is a high volume seafood restaurant specializing in Pacific Northwest cuisine. Protein fabrication including full breakdown of fish, beef primals, and chicken Daily menu creation/printing/adjustments Bookkeeping of all back of house financials Cost controls and responsibility for product, labor, and controllables Creation of daily soup specials and happy hour specials $8+ Million Gross Sales

Worked on over 86 Feature Films. Duties included creating digital opticals, computer compositing, matte paiting, masking, green screen, special effects, etc. Movie Credits include: Kill Bill Vol. 1, Kill Bill Vol. 2, Bad Boys 2, +more

Responsible for private video editing for clients.

Graphic designer and artist for the retail market.