Opened Bodega Bellaire Wine Shop in 2021.

Oversee the food programs at Indianola as well as our Pizza concept Vinnys and bar Miss Carousel. Responsibilities include: menu development, cost control, purchasing, inventory, recruiting, training and scheduling.Covid Response:During the Covid pandemic, Indianola partnered with HEB to turn our banquet facility into a food manufacturing facility to create 4 different dishes to sell at HEB. This required a number of certifications including, Texas Meat Safety Assurance, an approved HACCP plan, creation of a traceability program, calibration programs and installed health based initiatives for employees and facility. In addition, our operations would ebb and flow according to Federal and State Covid protocols in place. We would modulate the kitchen as well as our staffing, purchasing and hours of operation to comply with Federal and State guidance.

Oversaw all aspects of the culinary program at Local Foods Tanglewood. Supervise a 20 member team and manage recruiting, training and scheduling. Emphasis on labor and food cost controls with an eye for sourcing food products locally. Tasked with building sales and work hand in hand with general manager to build organic sales through guest interaction and creating relationships in the surrounding community. Menu research, development and execution.

Successfully planned and opened two different concepts with the Adair Group. Eloise Nichols Grill & Liquors and Bebidas. I currently oversee the culinary aspect of five different concepts. Responsibilities include: recruiting, training, scheduling, purchasing, inventory, menu research/ development and food/labor costs.

Successfully planned and opened the restaurant at Karbach Brewery. I have exceeded all goals/expectations set by the owners to date.

Oversee all aspects of kitchen operation. Supervise a 20 member team and manage recruiting, training, scheduling, purchasing, inventory, menu research/ development and food/labor costs