Executive Chef1920's meets Industrial Loft with International Fusion Menu.Opening of Restaurant, Research of Concept then Menu and Recipe Build. Vendor Accounts, Opening Order, Local Organic Produce and Meats. All Procedures/Training Materials. Hiring/Training of Staff.Daily Operations, Event Planning, BEOs.Food Cost 28% Labor Cost 14%

Steakhouse and Bar. Improved- Marketing, Sales + 30%, Labor -12%, Food Cost -8%, Liquor Cost -26%.Created new Dessert Menu that fit theme and was executable by staff.Maintained a Professional environment for Customers and Staff.

Tinga, Los Angeles, Ca Opening ChefUpscale Taqueria with American Fusion. **Same owner as The Food Matters.**Started on day after opening and fixed line production severely in 45 minutes. Food Cost 22% Labor Cost 11.5% Trained Staff, Created Recipe Book, Procedure Charts, Inventory Chart. Face time with Guests, Open Kitchen, Celebrity Hot Spot.Hired and Trained a Successful Chef de Cuisine to run operations for Owner/Executive Chef.Upscale Catering Company, Premier Caterer for Paramount Pictures. **Same Company as Tinga.**Specialized in Large Events for up to 5,000 People.Event Budgets up to $750,000.Operated a Fleet of Refrigerated Trucks, and a 5,000 sq ft Production Building.