Traveled while the restaurant was under construction. Worked in numerous locations across the east coast supporting restaurants that were in need of support. Supervised the kitchen when the executive chef was not in the kitchen.

Built their recipe database on excel with hyperlinks to be used with a touchscreen pc in the kitchen, created all the recipes for the menu, Created and Implement kitchen systems such as; line checks, order guides, prep list, line schematics, Implemented foodager and beverager from craftable as their inventory system and invoice processing, set-up and implemented the menu in Aloha POS system. Oversee daily production of the kitchen and ensure recipe adherence is followed. Analyze PMixes and change the menu accordingly based on sales of the menu item.

Inspired by the beach culture around the world, bartaco brings upscale street food with a coastal vibe in a relaxed and stylish environment. The menu at bartaco takes guests on a new culinary adventure. Served in small plates, the cuisine is rooted in the Mexican tradition but pulls from a broad palate of bold, spicy flavors from Asia, the Mediterranean and beyond. bartaco's beverage menu is impressive starting with state of the art juicers that ensure freshly-squeezed juice in all of the unique cocktails, over 25 tequilas to choose from and imported beers. The stylish ambience, delicious food and cocktails create an unforgettable experience.

Inspired by the beach culture around the world, bartaco brings upscale street food with a coastal vibe in a relaxed and stylish environment. The menu at bartaco takes guests on a new culinary adventure. Served in small plates, the cuisine is rooted in the Mexican tradition but pulls from a broad palate of bold, spicy flavors from Asia, the Mediterranean and beyond. bartaco's beverage menu is impressive starting with state of the art juicers that ensure freshly-squeezed juice in all of the unique cocktails, over 25 tequilas to choose from and imported beers. The stylish ambience, delicious food and cocktails create an unforgettable experience.

Part of the opening management team, created recipe book and menu item specification for the restaurant, set-up vendors for seafood, meat, produce, dairy, specialty ingredients and dry goods, Trained breakfast & lunch cooks and prep team to follow recipes and menu item specifications, Assisted in day to day operations of the restaurant.

Responsible for all aspect of the back of the house operations. Number one in in the company for the highest sales of a new store opening in the first year, Ranked #8 in the company in sales out 30 Cafe Bistro’s. Trained new employees in the manager in training program from other store in the region,.Involved in procuring and buying small wares equipment. Involved in auditing Sysco foodservice for correct contract pricing. Met and exceeded my yearly budget expectations in sales, labor and food cost, Hosted menu training meetings for the South-East region; 2009, 2010, 2011.

Assisted and executed Culinary events for the university, In charge of the special functions team. A team made up of student volunteers for special culinary events, Taught Chefs Choice Classes, 2002, Participated in the taste of the nation dinner to fight hunger; 2002, 2003 & 2004. Overall responsible of all catering request for the university, Built a 100 ft. x 75 ft. American Flag cakes for Salt Lake City Winter Olympic Torch relay, 2002. Supervisor at the universities dining facility with externship students. Participated in the filming of the PBS Master Class @ Johnson & Wales, 2004, Part of a team that executed the 4th July celebration for the U.S. Embassy in Managua, Nicaragua, 2002.Organized and executed distinguished visiting chef dinners. Marcus Samuelson, Aquavit, New York, New York Wilo Bennet, Pikayo, San Juan, Puerto Rico James Nadell, Bravo Fine Catering, Aspen, Colorado