Dedicated chef with demonstrable talent in preparing and supporting control of fast-paced kitchens. Capable of opening new restaurants and supervising teams to establish locations with positive reputations as well as developing innovative and exciting menus that mark a place as unique. Excel at preparing a number of different types of food from around the world and running effective stations to handle even high volumes of orders.My professional career started in the hospitality industry with Hyatt Corporation. As an associate I achieved much success within the Hyatt brand. In 2009 my team proudly won department of the year. Shortly after, I opened the Andaz Fifth Avenue Hotel, one of the flagship locations for the boutique Hyatt brand. After leaving the hotel industry in 2010 I ventured into the New York City fine dining scene. I honed my skills in restaurants such as Wallsě, Rouge Tomate, Park Avenue Tavern and more recently The Modern located inside the Museum of Modern Art. It was at these fine dining establishments where I excelled at recipe testing and development, flavor development, balance of flavor, plating concepts, and broadened my overall food knowledge. I enjoy pushing the envelope and broadening my skillset whenever possible.