- Planned three-year approach to the reformulation of entire Michael Angelo's Gourmet Foods portfolio, twenty sku's a year, already capturing an average of 50k a month in savings.- Innovation and pipeline build on Michael Angelo's Gourmet Foods Frozen Entrees through 2020, as well as creating bowl and soup adjacencies for 2019 - All maintaining minimum 30% GM.- Created process Memos and working instructions for all Michael Angelo's Gourmet Foods active sku's and new innovation, working side by side with Finance, Ops, CI, QA and Procurement for all applicable inputs. - Member of Michael Angelo's Business Management Team [BMT] that drove initiatives cross-functionally to improve EBITA by $2 million in the second half of CY18. - Lead cross-functional team in weekly Value Engineering meetings, accounting for nearly 500k in savings since March 2018.- Participated in Sovos Brands Innovation sessions, mapping out three-year pipeline build for Michael Angelo's Homemade Foods and Rao's Homemade.- Lead R&D sell-ins for retail and club level showings, cooking and presenting for both Michael Angelo's Gourmet Foods and Rao's Homemade.- Working under the guidance of QA, performed audits on new potential suppliers.

- Within six years, as the only R&D lead ever on staff, helped build the company to a value of approximately $250,000,000.- Possess a R&D strategy that consists of deep knowledge of recipe development, product sourcing, customer service, quality assurance and production rollouts – whilst staying abreast of current food trends and consumer’s needs, designing items that fit the current marketplace and catering to the demographics that are found within, specific to each customer’s unique brand strategy.- Articulating an R&D methodology, based on taste and creativity versus that of brand and consumer expectations, while restructuring the R&D department, implementing a Stage-Gate Development Process style approach and execution of new and potential projects.- Constantly expanding the current line of offerings, retail and food service related, while always attempting to maintain a 2-year pipeline of products that deliver against brand strategies for specific customer needs and expectations, both internally and consumer related.- Oversee and collaborate on rollouts for all new production runs and co-packing opportunities, ensuring product matches gold standard expectations quality set forth during R&D testing and bench samples, and assisting in the training of production staff when revisions need to be made.- Development of menu items for companies such as Brinker, Darden, Dine Equity, Denny's, Church's Chicken, Del Taco, Taco Bueno, Manchu Wok, Ruby's, Waffle House, Carl's Jr, Daphne's and Subway, as well as Burger Patties for numerous establishments.- Created manufacturing solutions for chain cost efficiency and mass production for retail HMR, HMS, Deli and Raw Marinade programs. Customers include Costco, Sam's Club, Wal-Mart, Kroger, H.E.B., Safeway, Trader Joe's, Sprouts, AHOLD, Gelson's, and many more.- Development of a high powered R&D team, fluent in both proper Test Kitchen and Production expectations and execution.

Summers 2010 / 2011:Built the camps Culinary Arts and Nutrition program from scratch. Created curriculum for all courses, which taught children ranging from ages 4 - 17 basic fundamentals of cooking and wellness. Further, provided nutritional breakdowns and ingredient indexes for all items cooked within individual classes. May 2012 - May 2013:I acted as much more of a PR Representative for the Camp in Southern California. Knowing I would be unable to assume my Summer responsibilities of teaching the Culinary Arts courses to the children, I took on the role of liaison between the camp in Northern California and the families of Southern California. These responsibilities entailed attending Open Houses, Camp Fairs and making personal one on one calls to families homes that had expressed interest in sending their child away for the Summer, but needed their mind put at ease.

- Worked in the kitchen of Maialino, in the Gramercy Park Hotel.- In January of 2011 GQ Magazine named Maialino "Best New Restaurant in the Country."

- Managed restaurants in Beverly Hills, CA, Newport Beach, CA and Manhattan, NY, where annual sales had potential to reach fifteen to twenty million dollars.- Oversaw restaurant operations and kitchen budget that ranged from approximately $50,000 to $70,000 a month.- Managed weekly labor costs and schedules, as well as both front and back of the house ordering\ and receiving.- Managed both restaurant and kitchen, approximately 115 employees, under days were sales ranged between forty to fifty thousand dollars.- Assisted General Manager with Profit & Loss projections and improvements in the areas of food cost, labor, linen, restaurant operating supplies, repairs and maintenance.- Conducted monthly operational audits to improve product quality and executional efficiency- Accountable for monthly General Ledger and statement reconciliation of 5 accounts of $100,000- Oversaw both front and back of the house training for new employees.- Created new recipes for daily specials.- Butchered meats for all items on menu.

- Worked alongside Chef Kai Peyrefitte to develop pilot episode of Kai Food.- Conducted in-depth analysis into fields such as genetic modification, selective breeding, and general issues regarding the lesser known side of the industrial food industry. - Sought out contacts, conducted interviews and transcribed conversations with leading experts in the fields of food security.

- No prep cooks; thus, I prepared all sauces, starches, vegetables, kids’ food, as well as numerous miscellaneous sides.- Worked, both alone and alongside Chef De Cuisine, to prepare banquets for parties of upwards to 100 people.- Received Food Handlers License March, 2008.