Experienced Pastry-Chef with a demonstrated history of working in the restaurant, hotel and events services industry. Skilled in all techniques of fine French pastry. Develops signature desserts for location, emphasizing local trends and farm to table cuisine. Customer Satisfaction, Executive Management, Strong operations professional with a Bachelor of Arts - BA focused in Hotel/Motel Administration, Cum Laude from Washington State University. Opened the Virgin Grand St. John, USVI as their Executive Pastry Chef. Employed at The Fontainebleau Hilton as the manager of the bakery production