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Shifted from Director of Culinary and Community to CPO of The Doral Yard/ Yard Hospitality. Role includes: development and management of human resources strategies and systems; improvement in day-to-day operations; leading and mentoring the management team; working closely with all F&B outlets; spearheading and supervising new initiatives; ensuring product excellence and positive guest and team member experience.

Programming, development, community outreach, and sustainability initiatives for Yard Hospitality, including The Wynwood Yard, Jackson Hall, della bowls, The Doral Yard, and Barbakoa by Finka.

Assisting in and/or leading the development of farm to table restaurant concepts, from integration of local sourcing in menu development, planning and design of kitchen and dining spaces, coordination and collaboration between owners, investors, managers, and line level to create cohesive mission and operation. This may include restaurants, hotels, and other hospitality outlets, and may include the initial development, or apply to existing establishments that wish to take their food and service "to the next level," especially as it applies to farm-to-table, and green initiatives/ sustainable practices. Working also with Slow Food Miami, Slow Food Barbados, and edible school garden implementation, tying community service to farm-to-table hospitality. Project and event coordination and direction - must tie into local sourcing, farm to table concept, community education, nutrition, kids healthy eating, school gardens, slow food, and/or positive environmental change.

Oversee and manage all culinary operations and outlets of 251 room hotel with annual food revenues of over $5,635,000 in 2014, showing over $1.5 million increase in annual food revenues since my inception as chefOutlets under my direction include: fine dining restaurant “Essensia,” breakfast buffet, bar & lounge, “tiki” pool & beach, room service, gift shop, amenities, and all special events, holiday dinners and brunchesResponsible for culinary in banquet and catering, which included weddings of up to 200, corporate and social banquets and functionsDevelopment of all hotel menus, recipes, and execution standards based on farm-to-table approach, using local seasonal ingredients and global flavors, changing restaurant menus seasonallyOversee team of eight managers and up to 25 cooks at any time, maintaining standard of 29-31% food cost throughout tenureDirect training of FOH and BOH teams to ensure comprehension of concepts, ingredients, allergy awareness, service standards, etc. Develop and oversee the hotel garden, and introduce garden-centered marketing initiatives ie. weekly garden tours, “Flourish” yoga and dinner series, Slow Food “Snail Socials,” and other eventsBranding of hotel as authentic farm-to-table driven hotelEmphatic leader in green initiatives programs, improving and maintaining recycling programs, introducing composting program options, and assisting in the hotel’s earning 4 “green keys” Increased restaurant sales by 150% over the course of 3.5 years as chef, through consistent commitment to quality and service, and increasing loyal fan base of locals and return guests

Oversee culinary operations at recently renovated Circa 39 hotel, including the newly established Jules Kitchen and WunderbarDevelopment of restaurant, bar, and catering menus for the 100 room hotelWorking closely with ownership and management to execute vision within the limitations of space, staff, and resourcesCreate simple, tasteful, globally inspired menus; train culinary staff; oversee ordering and inventories; basic kitchen organization and operations

One of the premier boutique catering and chef services in San Diego of its timePioneered farm-to-table dining and organic food production as it pertained to cateringDining Details emerged as an industry leader with a fresh, gourmet, detail oriented approach to catering and personal chef servicesCompany provided the following services:Personal chefs were paired with clients to provide customized in-home cooking services including weekly meal service and high-end dinner partiesCatering services provided on-site and delivered cuisine, offering everything from full-service wedding catering to corporate team building events to family holidays and eventsCooking classes, private, corporate, or group/party setting, offered clients the fun and informative education to cook at homeProvided all corporate cooking events and classes for San Diego Wine and Culinary CenterPartnered with nutritionists, dieticians, and doctors, who referred clients with special dietary needs and medical conditions, ie. celiac, high cholesterol, diabetes, and obesityWorking with wedding planners and industry professionals to ensure successful event execution

“Quality food for growing bodies” Provided healthy lunch service to select private schoolsContracts with 2 public school districts to provide recipe enhancement, overhaul kitchen, educate staff on children’s nutrition and techniques to increase nutritional value, develop partnerships with local farms and vendors to increase quality of food offered in select public school district cafaterias.Incorporated “sneaky chef” style techniques, veggie-rich meals, gluten free and vegetarian offerings, and all natural meats and dairyProvided packaged food for San Diego Children’s Museum, as well as catering for kid’s partiesAfter school enrichment programs, developed in collaboration with nutritionists, focused on culture, food science, flavor, and nutritionNutrition focused school wide assemblies, parent-teacher seminars, and cooking classes for kids and adults