Notable Projects --Chef Ambassador for Marasheen Bay Oysters -Global Ocean Club- High-end events around the globe- Developed a BBQ Sauce for Ardbeg Islay- Pre-Opening team Encore in Boston,Mass.-Worked with design team on the Apple Campus,Cupertino,California-Multi-Culinary Events-2010/2013 Crossroad Events in Chicago and New York City

Instrumental in introducing and importing the Icarus 860 oven to the US market. As brand ambassadors, we develop recipes and menu concepts to showcase the features and benefits of the Icarus 860 eco-friendly and versatile oven.

Under the Scotch Myst company, New Realm Brewing and Distillery is one of top current projects.Locations in Atlanta,Virgina Beach,Daniel Point,AlburnGreenville,SC. Key responsibilities include developing menus, kitchen layouts, equipment acquisitions,smallware orders and personnel Chef onboarding. Unique menus and opening parties and working along with COO Mr Carey Falcone .Also, creating alongside with the executive chefs at each location to highlight the local influnces.Maxiinizing profitably in each location and making sure the Bottom 5 sellers get changed out Monthly and continuing growth is the Southeast of the US.

Grant is proud to represent Wilde Irish Gin® as a Culinary Ambassador. This Luxury Irish Gin distilled in county cork - by Ireland's first female master distiller using a proprietary blend of 11 botanicals gives Wilde Irish Gin its distinctive taste: small batch, hand-crafted gin featuring a blend of ingredients as "Wilde" and local as possible.

Scotch Myst has partnered with Wynn Properties for their Inaugural Ras al-Khaimah Casinoin Dubai, United Arab Emirates. We were responsible for everything from concept ideation to the development of the master plan. We were involved with planning & logistics for all food service concepts and kitchen design while working seamlessly with appointed vendors.

Hired to work with Food/Beverage team to be part of the design team to lay-out the Buffet and open the 8 million dollar restaurant with 450 seats.Develop the Menu's for the three meal periods from Western,Asian dishes, desserts.

Hired by Chef Jean-George himself At The Tin Building to work hand in hand with Howard Hughes Corp.and his incredible team of professionals and assisting with the Team at the Tin.12 Food and Beverages outlet's all on the cutting edge of the new era of FB in this Country.

A project under Scotch Myst, as I offered expertise to encourage global growth and increase revenueIn the first 3 months saving a 1.2 million in Labour and cleaning things also putting controls in the warehouse.Changing Menu's in the US to streamline in some of there casual concepts..All beverage and wine Menu's changes to control waste and inventory globally getting into modern times.

For the exclusive private golf and ski club, we developed and synthesized menus and culinary creations to generate more food and beverage revenue. Worked hands-on with the team on seasonal tastings with an emphasis on flavor and visual execution. With 10 Food & Beverage offerings on property, each menu item went through a series of reviews and edits to ensure quality in presentation and experience. Developed and implemented all menu structure for entire property. We were asked to consult and help plan and curate the 250 person high-end function for the Google executives.

Brought on board to work with the Food and beverage Team.To develop and open The Vault the High End Gaming room with a simple seasonal small plate Menu.Re-design the asian restaurant. The concept Hong Bao which is now open put together the Menu to plan the flow of the kitchen with all the right equipment to handle the volume.Out of the gate they tripled the budget.

Scotch Myst partnered with Wynn Properties again for one of their biggest projects. Employee dining room with 10,000 Coconuts and meals loading in all food.Food tastings, Opening Grand opening party.Food development for the first ever Starbucks in house program.Heavely involved in the Buffet and making plenty of Crispy bacon and hollowed out bagels. Tastings of all Pastry and bakery items.

Assisted the joint venture between The Ned of London and Sydell Group in one of the biggest English openings in the past decade in the city of London.Responsible for menu development, logistics, human resources, and kitchen layout for 9 restaurants involved. Worked with the Team do be involved in all Menu Development. The Millie's Restaurant a British concept went on to win Best Restaurant at the AHEAD Awards.

Worked alongside their brand team on food pairings, and ideas for global expansion of culinary ideas.St.Louis Food and Wine Festival LA Food & Wine Festival Taste LAGhiradelli Chocolate Festival,San FranciscoChicago Gourmet,ChicagoKohler Food & WineLive in the Vineyard,Napa Valley Napa Valley Film Festival,Napa,CaliforniaSan Diego Bay Food & Wine,San Diego,California

After being appointed as an ambassador by the Board, my main duties were to give culinary expertise, enhance pistachios product development, and participate in educational programs.

Brought in with Paragon Gaming to bring this iconic Las Vegas hotel back to prime profitability in six months, I had a chance to open and revamped five food & beverage outlets. Through menu layout, hiring chefs, and creating unique options we we're able to appeal to some new clientele. We began by opening Edge Steakhouse, which gave way for now superstar chef Chef Steve Young to thrive. Outlets include Sid's, Pool Bar, staff dining room called the Eatery with the Team on site. We also had the pleasure of putting on an event for Suzanne Somers and Pricilla Presley.

Worked with the Team to lay-out the production kitchen on the design side.

Involved in development of their Commercial cooking equipment.Produced a coffee table cookbook for the Company.Cooked at many Culinary events in the USA.

Hired to work with Food/Beverage team to be part of the design team to lay-out the Buffet and open the 8 million dollar restaurant with 450 seats.Develop the Menu's for the three meal periods from Western,Asian dishes, desserts.

Revamping the Food/Beverage Program.Including the Bayan Blue Restaurant15 Million dollars a year in Revenue in F/B.

Originally recruited to lead the opening The Wynn Macau gaining 300 million in food & beverage revenue in the first year of operation. Continued on to focus on launch plans for The Wynn Las Vegas.

Opening of the food and beverage operations, 5 Star and 5 Diamonds and using innovative designs was able to establish successful kitchens all over the Property.