With well over two decades in the culinary and hospitality industry I’ve prided my career on being an innovator and creating unique, flavorful dishes utilizing a multitude of cuisines. As a testament to my fusion of cuisines, executability and cost-effective recipes, many of my dishes are still being served in my previous restaurants to this day. One of my greatest strengths is my diversity. My diversity comes not only in the form of cuisine but also from the amazing venues in which I’ve had the pleasure of working. From a local hotspot brewery, to multiunit, multilocation, to Five-Star, Award Winning fine dining, I’ve experienced it all. Being an Executive Chef and on the Management Team during the development and structuring of a restaurant from the ground up is one of my favorite career highlights. My experience extends beyond the kitchen and includes inventory control, labor control, team and upper management development, managing multilabel units, P&L management, and handling accounts exceeding $100 million in sales.