An authentic Spanish tapas restaurant.

Nightbell is an American small-plate style restaurant with a focus on local Appalachian ingredients and a craft cocktail program.

Aviation management/charter operation, aircraft sales. Duties include overseeing administrative staff, FAA 135 certification and compliance, client services, catering.

Worked on Garde Manger initially and moved up to Hot Appetizer position serving 700+ covers for holiday meals and 100-400 nightly; most nights working position solo.

Assisted David Arnold, Director of Technology, in experimental cuisine preparations for culinary students and special events.

Part of the curriculum of The French Culinary Institute includes working as a student cook in L'Ecole. Worked in garde manger, poissonnier, saucier, entremetier, and pastry stations. Average covers from 40 to 100. Worked outside of class time as a paid employee for L'Ecole in garde manger, poissonnier, saucier and pastry stations. Assisted in preparation of staff meal for 200 people and in preparation of catered buffet for staff and senior students.

Off-premise catering company. Catered events varied from weddings up to 200 people, small dinner parties, yacht parties, private jet catering.

Menu coordinator, responsible for opening two luncheon restaurants (Tea and Gossip and Cottage Cuisine) in Greenville; one created in a historic building in downtown Greenville which is still operating.

All facets of opening and running 3 new franchise restaurants, seating from 160 to 215.