• Shop, create and execute menus for multiple clients across the country from Maine to Oregon to Hawaii to NYC using 90% local, sustainable and organic ingredients• Developed all recipes for triple board certified nutritionist, Dana James,’ book, The Archetype Diet, based on four archetypes of women with corresponding meal plans, published June 2018• Plan, execute and cook for guests on James’ retreats and events in NYC, LA and Mallorca

• Grew the events program from conception, including pricing structure, events materials, design, workflow and financials for two time James Beard Award winning chef, Melissa Kelly• Managed all event production from weddings to cooking classes, generating over $500K over 6 months and growing about 15-20% in revenue each year • Organized tours, write proposals and negotiate contracts on behalf of the restaurant• Managed all client needs and liaise with front of house staff, the kitchen, and outside vendors from inception through day-of execution

• Streamlined and oversaw general operations with the owners, including scheduling staff, ordering and upkeep of the house• Managed all onsite and offsite events and weddings• Managed vendor relationships, specifically those with local farmers and businesses• Created and managed guest programs and weekend packages to enhance the overall experience

• Started the private events program from conception, including pricing structure, SOP, events collateral, menus, design, workflow and financials• Managed event production generating in excess of $2 million in revenue a year across luxury brands including The NY Times, Condé Nast publications, Sonos, Tribeca Film Festival, Cartier, InStyle and the British Royal family• Oversaw event calendar between private events, programming, membership - an average of 30 events a month to ensure smooth operation within the house• Wrote proposals and organize tours for potential clients to win business and reach monthly and yearly goals• Negotiate contracts and appropriate insurance for all outside vendors and clients • Organize all client needs and liaise with vendors for all events from contracts to rental orders and staffing• Act as a liaison between client and all in-house departments (housekeeping, facilities, F&B, operations) from inception through to execution on the day of the event to ensure proper deliverables• Managed event budgets across departments from invoices, payments and expenses to final P&L reports for review by senior management • Execute and manage the production of catered conferences and curated activations for in-house members

• Managed 150 chefs, sommeliers and culinary participants before and during the conference• Organized one-sheets to coordinate schedules and prep kitchen accommodations • Assisted in the marketing placements of sponsored equipment based on presenter’s recipes

Stone Barns Center for Food and Agriculture • Liaised between the event and its sponsors to create an intimate VIP dining experience for top donorsFeast by Sarah Copeland, 2012• Assisted in the testing and organization of a seasonally focused, vegetarian cookbookReal Simple magazine, 2012• Researched and tested specialized baking recipes for upcoming issues Liddabit Sweets Candy Cookbook by Jen King and Liz Gutman, 2012• Assisted in the production kitchen as well as tested various candy and baked good recipes for the home cookFancy Food Show 2012 • Assisted over 200 media in finding relevant stories about the show and the 1,800 exhibitors presenting Metropolitan Cooking Show, 2010- 2013 • Managed star personalities and media during scheduled appearances

• Act as a liaison before, during and after the show for each presenter and sponsor to troubleshoot any needs - ingredients, prep time, equipment, etc- to make their experience as seamless as possible• Prepare and manage the schedules of over 150 chefs, sommeliers and culinary businessmen, including their travel and hotel accommodations• Manage the one-sheets for each presenter to coordinate the ingredients and prep times of the chefs with the Catering Kitchen Manager

• Assist in writing biographies and making sure the producers have the background information and research they need to brief Martha on the segment • Research possible guests, trends, segment ideas, restaurant openings and other news in the NYC food industry

• Assisted the set-up of the event in both Washington D.C. and New York City• Coordinated volunteers to make sure the correct jobs were being executed • Supplied restaurant chefs with the appropriate materials and equipment

Issued corporate sponsors benefits such as complementary tickets to Taste of the Nation and reported on a sponsor’s status with the public before and after events; Researched possible sponsors, complied information on past campaigns for marketing presentations and benchmarked current and possible markets for a variety of campaigns