Develop and coordinate bar program, including beverage purchasing, staff management, and specialty cocktail development, for special event venue. Creating a profitable bar model that can be replicated, but still feel customized to each clients' event. Managing systems and employees to create a great experience for every guest.

Launched and managed a $2M special event catering company for 15 years. Recognized by ICICas one of the Fastest Growing Inner City Companies in America in 2015.- Developed brand recognition as a thoughtful, creative, conscious company- Created sustainable systems to execute "good food" and low-waste events- Systematized development of seasonal, custom menus for every client- Tracked leads to bookings to better utilize sales time and capitalize on opportunities- Managed teams of up to 11 full-time office, sales, and kitchen staff, and up-to 60 on-site event staff- Designed and executed menus, floor plans, and schedules for off-site events of up to 450- As Head Pastry Chef for the first 6 years of FIG, I created and adapted hundreds of recipesand executed all baked goods: breads, plated desserts, cakes, and confectionary

Sourced and learned about ingredients and availability in diverse locations. Created meals for owners and family/friends aboard private yachts. Traveled between Chicago, Florida, and the Bahamas.

Developed media and communication plans for B2C and B2B clients at a full-service marketing agency.- Liaison between clients and creative department to develop on-target print, media, and digital content- Planned and executed marketing and branding campaigns