Co-founder of Seattle-based arts group focused on providing a platform for burgeoning artists and engaging the broader community. I contribute to curating, planning, and coordinating local events including SHC-led First Thursday “Art Walk After Party,” (Central Saloon, 2014-2019) and Emerald City Gala, presented by Marshall Law Band (Neumos, 2019). As head of merchandise design and operations, I am responsible for product design, procurement, production, sales, and e-commerce. As treasurer, I am responsible for managing financial assets and reporting to the Department of Revenue.

Morning opener, pizzaiolo. Lead food prep for the pizza kitchen. Consecutively, I was a grill cook at Hitchcock fine dining restaurant. Currently working in large scale food production, fermentation, packaging and distribution at Hitchcock’s company commissary.

Recruited as an experienced wood fire oven chef in 2014. Promoted to Kitchen Manager within 4 months. Managed the Bryant location for a year. I had a medical emergency that displaced me for 2 months. I returned to work as the Assistant Manager of the West Seattle location. Transferred to a new location on Mercer Island where I was promoted to Kitchen Manager. Within 1 year, I was promoted again to Regional Kitchen Manager and moved to the flagship location in the Mt. Baker neighborhood. Responsible for reading and analyzing profit and loss reports. Built excellent, long term relationships with vendors and owners in the industry.

Hired as a line cook and trained how to operate a wood fire oven and hand stretch neapolitan pizza dough. Responsibilities included opening and closing the kitchen, as well as food preparation, ordering and training. Catered private events as part of the mobile team and assisted with pizza dough production.