Responsible for the success and growth of all culinary operations located at 535 5th Avenue including and not limited to Rustic Root and Johnny WAHOO (coming soon)

Oversaw all culinary operations for 5 high volume restaurants, catering department and food truck.Built systems to ensure consistency in food production including: order guides, training guides, inventory, costing, specification sheets, line checks, cleaning & safety check, etc.Responsible for hiring and training all culinary team members, conducting interviews for all BOH management as well as hourly employees.Worked closely with local and national purveyors on ensuring best pricing while maintaining our high standards of quality.Was the face of the Culinary Team conducting offsite events, live television segments, multiple printed and online publications.Worked with team members to create fresh seasonal menus for each restaurants concept as well as beer & wine dinners, holiday menus & specials, private diners and offsite Coordinated with event team members to create catering menus that included multiple course plated dinners, buffets, live action stations, tray passed hors d'oeuvres and family style dining.Assisted with marketing by setting up video and photo shoots to use for advertising and social media.Designed Union Food Truck and created the opening menu in 2019. Operated during Kaboo festival, catering events and nightly roadside production.Opened Waterbar in December 2018. Designed kitchen layout, purchased equipment & smallwares, hiring and training of new team, and launched fresh seasonal “Social Seafood” menu.

Ran all kitchen operations, including: staffing, training, scheduling, menu development, ordering & receiving of goods while maintaining proper food & labor costs.Offered freshly shucked oysters on the half shell, ceviche, and gourmet salami’s & specialty cheeses at our raw bar.Created menu items to fit owners “all natural” criteria including: no artificial flavors or ingredients while supporting local farming and using only meats that were all natural and raised without any added hormones or antibiotics.Offered full brunch menu on the weekends with handmade biscuits and cinnamon rolls.Created menu items and specials to fit dietary and healthy cuisines such as “vegan” and “gluten free”.

Ran all kitchen operations, including: staffing, training, scheduling, menu development, ordering & receiving of goods while maintaining proper food & labor costs.Everything made “from scratch” including all desserts and ice creams.Created menu items to fit owners “all natural” criteria including: no artificial flavors or ingredients while supporting local farming and using only all natural meats raised without any added hormones or antibiotics and sustainable seafood.Only used sustainable seafood based on the Monterey Bay Aquarian Seafood Watch program.

Took on challenge to turn around restaurant in need of serious help.In first year, increased food sales 12% and lowered food costs 10%.In charge or hiring, firing and training and retraining of about 15 kitchen employeesCreated new menus, recipe books, pictures and cost sheets to maintain consistency.Responsible for all kitchen operations for lunch and dinner in a multi-million dollar Florida style restaurant.Went from pre-made products to everything made fresh from scratch.

Responsible for all kitchen operations for a multi-million dollar seafood restaurant.Maintained proper food and labor costs.In charge or hiring, firing and training of about 30 kitchen employees.Responsible for all ordering including all seasonal and regional products.Maintained a high level of sanitation and “teamwork” in kitchen.Offered the largest variety of seafood while maintaining the highest level of quality.Catered up to 600 guests, multiple course dinners in speedy and proficient manner. Fabricated and portioned many species of whole fresh fish.

Made fresh breads, desserts, cakes, pies, sorbets and ice creams.Made fresh soups, stocks, sauces and pasta to represent Creole and Southwestern cuisine.Created amuse-bouches and passed hors d’ oeuvres for plated dinners and special events.Wrote wine pairing menus for multi-course wine tasting dinners.