Director of Social Enterprise.Our Mission is to end family homelessness by restoring hope and rebuilding lives.

CEO of “Sandovay” LLC a company founded by myself and 2 partners, services include menu design, development, food and service research and development, demographic research and analysis and private contracting research jobs for multiple clients including GRP, Food network, Travel Channel, and other local clients.

Franchise director of operations. Working on optimizing menus.development of franchise General managers and Kitchen managers.Working on a systematic approach to better execution and build sales, while keeping quality of food and service at top of mind.

Worked as a Private Contractor in the Research and development projects for multiple Producers and a variety of networks including CNN, The Food network, GRP production company owned by Chef Gordon Ramsay, as well as Chef Beau McMillan, Chef Bobby Flay and Chef Fiery through their individual production studios. Worked on a variety of projects independently in order to research multiple items, including but not limited to current food trends, demographic research ,business plan development… Show more Worked as a Private Contractor in the Research and development projects for multiple Producers and a variety of networks including CNN, The Food network, GRP production company owned by Chef Gordon Ramsay, as well as Chef Beau McMillan, Chef Bobby Flay and Chef Fiery through their individual production studios. Worked on a variety of projects independently in order to research multiple items, including but not limited to current food trends, demographic research ,business plan development, menu innovation, as well as research on struggling businesses and restaurants specifically to determine whether or not they could be helped and or they past the point of being helped. Contributed in creating a few recipes that would be featured on the specials menu at Elements restaurant in Scottsdale Arizona at the Sanctuary Resort which is owned by Iron Chef Beau McMillan while working with his Executive Chef Javier Reyes. As a result of my research for Chef Ramsay’s Production company a concept Restaurant was created which includes a menu which I created and own the rights to and also includes a blueprint of the restaurant, along with the perfect location based on the demographic research and potential population growth in a growing hub which has the potential to bring in between $4.5-$5 million dollars in bottom line revenue and profit in the first 3 years, My team and I completed this project all under the Sandovay LLC to which I am CEO of and continue to grow independently. Show less

Senior Executive Chef of multiple locations, successfully managed a cohesive team which obtained the prestigious “Restaurant of the year.” Award consecutively. Successfully managed locations with ranges of yearly sales between $10-12 &. 14-16 Million per unit. Trained, coached, developed future leaders in the organization. Successfully Managed Purchases, healthy inventories, consistent Profit. Managed labor according to the different sales volume to meet company expectations of SPLH & GPLH… Show more Senior Executive Chef of multiple locations, successfully managed a cohesive team which obtained the prestigious “Restaurant of the year.” Award consecutively. Successfully managed locations with ranges of yearly sales between $10-12 &. 14-16 Million per unit. Trained, coached, developed future leaders in the organization. Successfully Managed Purchases, healthy inventories, consistent Profit. Managed labor according to the different sales volume to meet company expectations of SPLH & GPLH. Promoted over 40 Kitchen Managers, 30+ FOH Managers, 12+ General Managers & 14+ Executive Kitchen Managers. Served as a hub for continuous development of leadership, systems rolled out company wide by “Simplifying Complexity.” Opened over 40 locations company wide. Successfully completed 48+ New Menu Roll outs, traveled within the company to teach,coach & mentor how to achieve a consistent operating Restaurant to provide great guest experience delivering delicious food, in a reasonable time in well maintained dining rooms with optimal guest experience . As part of the Sr. Executive team tested new technology, equipment, systems & operations. Successfully ran a “Blue Print” program that focused on top comped items, successfully using this tool turned those comps into net revenue. This affected 200+ locations positively. As part of the Sr. Executive team played a part in the rollout of policies & procedures that would take effect company wide, served as liaison to ensure these were successfully implemented. Assisted with the “Quality Assurance Guide” & “Red Book” tools utilized to ensure optimal quality of food & operations. Removed “Busy” work to develop a “Routine” to meet the consistency goals set as an organization by “being at the right place at the right time.” Created, rolled out & taught the execution of “Prep Validation System.” Mise en place of all prep recipes with the goal of preventing food that was not prepared properly & to Gold standard to make it to our guests. Show less

As a sous chef I assisted in the Chandler location and ran the kitchen while executing a Southern Cuisine menu successfully and managed for over 2 years soon after I assisted in the opening of the second location in North Scottsdale Az. Successfully managed between both locations and helped the growth of the company and helped in creating consistent food, service and execution.

First job started as a dishwasher Worked my way up to all positions including manager at the age of 16 worked in all Arizona locations including flagstaff Arizona.