Personal Chef expecialized in Brazilian, Mediterranean and Latin American cousine, Restaurant Consultant:

Partner with Lamson Constructions to develop and manage the Sport Bar with live music, locate at Pelican Island next to Texas A&M Marine Biology/ Marathon Administration Galveston Campus.Closed after COVID19 happened.

Owned and managed all aspects of short and long term rentals of a six-plex one bedroom apartment complex, one block from the beach at 23rd street, in Galveston Texas, during 5 years I had 90% occupancy, sold the property for 150% more than the buying cost!

Production of Fresh pastas, Raviolis and Lasagnas with different shapes and flavor, 500 lb weekly sales to 5 stars hotels, restaurants and Mini Market in the destination of La Romana - Bayahibe and PuntaCana - Bavaro - in the Dominican Republic,

Ki-Ra Comida Natural Vegetarian Restaurant: Partner and Executive Chef. Designed the kitchen, bought and installed all the equipments, Create the menu, managed the FOH & BOH personal, keep the everyday finance report, supervise the mise-en- place preparation for BOH and FOH, Cooked in an open kitchen interacting with clients.

Personal Chef, Catering up to 50 pax, private Cooking Classes, Romantic Dinner, Restaurant Consultant, Menu Designer, Commercial Kitchen Lay Out, Grocery List, Pantry Organisation

• Coordinated the start up of two F&B sales points for an upscale vacation community including a fine dining restaurant and sports bar and grill• Built two year business plans, operational budgets and capital budgets for approval by parent company• Developed menus, including recipe standardization, food costs, supply sourcing, and vendor contracts• Developed buying specifications for all capital investments, researched products, negotiated prices and requisitioned all operational equipment for front and back of the house• Solicited and obtained all relevant operating licenses, including Texas Alcohol and Beverage Commission (TABC) liquor licenses and permits• Collaborated with architect and engineer to ensure kitchen complied with city requirements and industry standards

Club House & Marina General Manager PUNTACANA Beach and Golf Club- PuntaCana, Dominican Republic 9/2003 – 2/2005 • Managed day to day operations of Club House in high end resort with four F&B points of sale, including upscale restaurants, club house grill, sports bar and golf course food cart• Directed 50+ supervisory and operational staff including recruitment, scheduling, disciplinary actions, training and implementation of employee recognition and retention programs• Implemented inventory and theft controls, achieving a 50% reduction in foods costs• Develop annual budgets and prepared regular financial and operational reports for the office of the Vice-President• Adapted and implemented Standard Operational Procedures focusing on achieving exceptional hospitality standards and creating a memorable guest experience• Negotiated catering bids and oversaw event management, attaining a 37% increase in group

Natural Light restaurantDeveloping new recipes, implementing BOH and FOH operational procedures

• Supervised daily operations for five star convention hotel main dining room, room service delivery and special events• Trained restaurant staff for facility opening using company’s exception guest quality standards• Coordinated shift staff, with primary responsibilities for scheduling, mentoring and maintaining employee motivation• Produced nightly F&B sales reports and maintained daily logbook

Conceived and executed the creation and operation of a 12 suite Bed and Breakfast concept. Developed organizational structure for departments, including job descriptions and procedures. Administered the day to day operations, including maintenance of accounting, personal and business registration documents. Developed and presented to partners annual business plans, budgets and profit and loss statements. Attracted international clientele of economy travelers through marketing in Brazilian and European travel guides.

Managed the restaurant with 200 seats and a large delivery department with 25 delivery Motorcycles, sales average of 500 pizzas a day. Coordinated shift staff, with primary responsibilities for scheduling, mentoring and maintaining employee motivation. Produced nightly F&B sales reports and maintained daily logbook. . Directed 50+ supervisory and operational staff including recruitment, scheduling, disciplinary actions, training and implementation of employee recognition and retention programs; Implemented inventory and theft controls.