Positive Vibe Cafe, an element of the Positive Vibe Foundation, a non-profit organization dedicated to training and employing people with disabilities in food services.

Lardo is a small, locally owned chain of sandwich restaurants using fresh, local, and seasonal ingredients.-Working Sous Chef that was responsible for starting and completing all prep and service for a given day at the restaurant and also for catering events.-Managed the kitchen with an average $150,000 monthly sales which included 25% labor and 29% food cost.-Directly involved in the creation of new dishes and menu concepts.-Responsible for all hiring of back of house staff. Controlled labor with scheduling and time management.-Primary representative for Lardo Restaurant for a number of special events that include; Taste of the Nation (No Kid Hungry), International Nike events, and Bon Appetit presents Feast Sandwich Invitational.

Del Inti is a Peruvian and North West inspired, ultra-seasonal based restaurant.-Responsible for preparing and working the grand manger station. This station included ceviche, salads, fried items, meats a la plancha, and desserts.-All mise en place was prepped everyday, and held to extremely high standards.

Screen Door is a southern inspired restaurant that uses only fresh and local ingredients. -Responsible for the preparation of most of the brunch items for the whole weekend which included; butchering meats, making sausages, made from scratch batters and mixes, gravies and sauces, and vegetable prep. -During brunch service ran the egg station which prepared eggs every kind of way.-Yelp Portland's number one destination brunch restaurant.

King Estate Winery has 1,033 certified organic acres of grapes and other fruits and vegetables. Located at the top of the estate is the fine dining, ultra-seasonal based restaurant.-Worked every position the kitchen had to offer over the 3+ years at the restaurant, with the exception of management.-In charge of checking and receiving all orders from a number of different vendors and purveyors. -Butchered a wide variety of proteins. -Maintained high standards of food quality.-Involved with a number of on-site special catering events, and some off-site.