Executive lead of SRG's Culinary business unit, serving as a member of the Senior Leadership Team, Executive Committee, and Board of Directors.Team with SRG's Innovation/Consulting, Account, Strategy and Analytics, Creative, and Design practices to provide the highest possible level of service to our clients.Act as the voice of SRG Culinary internally, externally, and in the media. Responsible for building a high-impact and effective team, developing and maintaining strong client relationships, creating product and innovation offerings, and driving superlative execution across the agency.

Oversaw Culinary Research and Development, Quality Assurance, Quality Control, Supply Chain Management, and the Denver R&D Test Kitchen for Nextbite, an international developer and provider of virtual food brands for off-premise consumption. Member of the Senior Leadership Team; pivotal to the Enterprise Sales, Restaurant Partner Relationship Management, and Business Development processes. Reported directly to the Co-founder and President for maximum departmental visibility and cross-departmental effectiveness.

Founded, launched, and operated culinary consultancy that developed & built out new restaurant concepts and provided insights & innovation to national-tier consumer packaged food clients and restaurant groupsServed as a key member of Sterling-Rice Group's Culinary Council, collaborating with Fortune 500 Consumer Packaged Goods and national chain restaurant groups on product/menu development and strategy Teamed with the Senior Leadership of the Rio Grande Mexican restaurant group to open a unique, approachable upscale casual Northern Italian restaurant in their home town of Fort Collins, CODelivered cooking demonstrations and culinary education programs to aspiring cooks and chefs, both youth and adult

As Opening GM:Built an exceptional team and offered guests simply-prepared, beautiful food from the heart of Italy in a prominent historic location in Old Town Fort Collins, CO.Consulted on the design and layout of the restaurant space, facilitated procurement of the furniture, fixtures, and equipment required for the restaurant's build-out, and owned all aspects of the permitting process to obtain a Certificate of Occupancy and Liquor License for the restaurant.Conducted the search for and hiring of a dynamic, talented Executive Chef to lead the culinary charge at RARE Italian. Brought extensive culinary and management expertise to the design and execution of the food menus and the development and management of a world-class wine and beverage program that highlighted and augmented the delicious culinary offerings.Ensured RARE Italian's financial success through hands-on, intensive management of all assets and resources.Hired a motivated, professional management team and staff and designed and managed all aspects of the training programs. Administered all human resources programs within the restaurant, including hiring, dismissals, recognition, and discipline. Created a respectful, rewarding work environment where the leadership team (a) valued the contribution of each team member and (b) consistently celebrated their accomplishments.

Key Executive Leadership Team Member who drove corporate culture, customer service, growth, profitability, and overall operating efficiency of thriving indoor entertainment and corporate event center. Managed staff of 6 department managers and more than 25 line staff. Led development and implementation of original concept, hired for management and line staff positions, created process around retail citizen racing and corporate event programs, and established employee safety, risk management, and site safety programs.Drove growth through constant evaluation and adjustment of pricing, programs, staffing, and resource allocation. Participated in executive-level planning and execution around potential expansion to multiple locations.Performed legal and regulatory duties for enterprise at the municipality, county, and state levels. Shepherded application for facility-wide liquor license from research, through application, and ultimately to approval. Managed General Liability, Workers’ Compensation, and Liquor Liability insurance affairs, including renewing coverage and administering claims.Managed development of new business units and associated programs: a) bar/restaurant, including site/kitchen design, menu design, and staffing plans, and b) off-road radio-controlled racetrack and hobby shop. Managed and refined the layout, construction, fitting, and opening of event, conference, and reception areas.

Drove establishment of a unified club between competitive and recreational components. Chair of Disciplinary Committee, key member of Bylaw Committee, and Vice President of new, unified Board of Directors.Presided over fifteen-member Board of Directors and six-member committee of a youth sport not-for-profit with total annual revenues exceeding $700K. Recruited and managed volunteers, interacted with City and County of Broomfield on fields and fees, and represented the club on a statewide level with Colorado State Youth Soccer Association.Instituted expanded player and coach training programs, which yielded significant and tangible improvements in both perceived member value and individual player/team performance.

Joined staff as Sous Chef and rose to the level of Executive Chef within two months. Took over distressed kitchen and provided stability in staffing and quality control while performing the duties of Executive Chef.Performed all provisioning, menu creation, and kitchen human resources duties for the food preparation operations of a fine dining restaurant in a bustling downtown East Coast location.

Hired as Sous Chef and rose to the level of Executive Chef within six months. As Executive Chef, performed all provisioning, menu creation, quality control, and kitchen/bakery staff human resources duties for a multifunctional (banquet, gourmet takeout, and in-restaurant fine dining) $1 Million+/year enterprise.Created and delivered a series of instructional cooking programs that generated additional revenue for the enterprise during less-active periods.