• State of the art catering company• Production of millions of appetizers for all major casinos• Custom and development of all major VIP events• Opening of a central production kitchen to support all event with USDA compliance• Coordinating culinary and catering team, scheduling all hotel deliveries for whole sale department• Production of 500.000 thousands Dollars a month in food and beverage• To plan and coordinate the hiring of F&B.

• Oldest and most prestigious AAA five diamond hotel in Mexico.• Largest Hotel in Cancun 602 Suites.• Le Basilic Restaurant one of 3 Five Diamond restaurants in Mexico.• Kitchen and Steward Brigade 120 plus individuals.• Food and Beverage yearly revenue over $16 million dollars US.• Direct supervision and organization of 9 restaurant and bar outlets.• 85,000 square feet of dedicated meeting and event centers.• Member of The Leading Hotels of the World.

• Five hundred million dollar resort, Top Gallup scores for 2006 and 2007.• AAA Five Diamond Property, Rated “Best” new hotel Caribbean 2006.• Conde Nast one of the top Caribbean Resorts.• Put together the culinary department of 150 individuals.• Worked side by side with Chef Eric Ripert (Le Bernardin N-Y, 3 stars Michelin).• Only Caribbean Restaurant with a 5 star ranking for our gourmet room “Blue”.• Achieved a 4 star ranking for our steakhouse restaurant “Prime”.•… Show more • Five hundred million dollar resort, Top Gallup scores for 2006 and 2007.• AAA Five Diamond Property, Rated “Best” new hotel Caribbean 2006.• Conde Nast one of the top Caribbean Resorts.• Put together the culinary department of 150 individuals.• Worked side by side with Chef Eric Ripert (Le Bernardin N-Y, 3 stars Michelin).• Only Caribbean Restaurant with a 5 star ranking for our gourmet room “Blue”.• Achieved a 4 star ranking for our steakhouse restaurant “Prime”.• Close to $20 million in food revenue the first year. Second year over $28 million Scheduled to do over $30 million in 2008.• Food cost 2 points under budget for the beginning of 2007 budget at 27 %. Show less

• Five-stars/five diamond.• Dorchester Group/member of The Leading hotels of the world.• Named the best hotel in the United States 2005. • Brought the monthly food cost to an historic 17% low in Feb 2005.

Executive Chef for the Paris Hotel which opened 1999. Involved in the per-opening planning and designing of all Paris kitchens along side the architect. Responsible for all food outlets facets for the 3,000-room hotel including 10 restaurants. Paris at this time was the largest banquet facility in Las Vegas serving up to 8,000 guests.

At Bally's, I review all menus of the 3 main dining rooms: Gigi, Caruso and the steak house. I ran the award-winning Sterling Brunch, which is consistently recognized among the top 3 brunches in the nation. During the period of 1992-1996, Every Saturday I also taught weekly cooking classes in French/Gourmet cuisine at Bally's. This was a “must” in Vegas at the time, as well a wine maker gourmet dinner 4 times a Year.