As a private chef with experience in 5 star hospitality settings on (3) continents Kim understands the quality and discretion required for a luxury clientele. Fluent in current culinary trends, healthy menu preparations and distinctive presentations from New England, the Middle East, France and Asia, Kim is a passionate craftsman. Available for small events and private family gatherings within the New England area.

Hired for oversight of a high volume, upscale culinary operation in the Museum of Fine Arts in Boston. Furloughed due to COVID closure. Remain eligible for rehire as a General Manager with company.

Served as Senior Culinary Director in two very high profile accounts for Food and Beverage Management company (Restaurant Associates). Expanded offerings in large employee/patient dining pavilions, improving quality and driving revenues for key accounts. Recruited and developed successors in the front and back of house roles.

Responsible for all facets of the front of house operation of $10m top line all day dining luxury restaurant. Directed recruitment, training, menu development and seasonal activations for beloved local destination outlet.

Responsible for all aspects of Food & Beverage in an historic 4 star Hotel once the original Ritz Carlton Hotel in Boston. As a member of the Hotel's Executive Committee, provided regular Hotel oversight in the absence of the Hotel Manager in addition to directing the Hotel's largest team. In Room Dining, (2) primary outlets and all culinary/pastry operations in addition to front of house Banquet colleagues fell into the Division.

Responsible for development and management of annual budget for destination resort with (3) outlets and 20,000 sf of banquet spaceEstablished procurement standards to reduce F & B cost to 32% and increase profitability by 30%* Leverage local purveyor relationships to support "Local Vermont" branding widely marketed at the resort and in the region, ensuring wide variety,creative presentations and extensive staff knowledge of various farm and products. *Recruit and manage team of culinary and front service team in seasonal environment with all associated on-boarding and standards training*Accountability and consistent interaction with onsite ownership/asset management representation to review profitability and standards for operations*improved customer service rankings on Trip Advisor from #34 to #1 within 6 months of arrival through product innovation and service training

Served as primary liaison with ownership for high end boutique property widely considered to be the finest in this historic, world class resort community.Responsible for rebranding and relaunch of destination dining outlet "The Grill", with all procurement and menu planning associated*Responsible for property operations, supervision and training of 95 FTEs and standards implementation in all F & B outlets in destination resort that accommodates up to 800 covers in (4) outlets during peak summer season, driving revenues of $850k/month in peak months*Increase customer service ratings and satisfaction with property overall with Trip Advisor rankings improving from #37 to #4 within a 6 month period.*Served as media spokesperson for property during high profile Newport Jazz Festival and other seasonal events

Entrepreneurial opportunity to develop management/ownership skills within a boutique management company with expansion plans to include 3 additional properties within Rhode IslandOversight of all aspects of Food, Beverage, Culinary and Catering Sales for high end social mansion/resort venue in exclusive enclave outside Newport*Responsible for all revenue and expense budgets in independent environment with limited financial resources

*Opening Director of Food and Beverage ski resort with 5 star specifications in destination resort of 139 rooms and 15,000 sf of banquet space with (4) outlets and 75 FTEs with over $7.5 m in annual revenue. Resort awarded "Best and Most Luxurious" by Boston Magazine in the Northeast.*Responsible for all aspects of opening; including FFE purchases of $120,000 of china, glass, silver and dining room design along with training standards in banquets, dining room, room service and all menu development*Prepared comprehensive regional cuisine concept that was implemented throughout the resort as part of the international branding , ensuring local purveyor involvement and authenticity of the regional message of "New England cuisine*Developed and implemented detailed standard operating procedures for all areas of F & B to include extensive classroom and hands-on skills training for opening team

Responsible for full reopening of 5 star resort after tsunami devastation in 2005. Supervision of (5) onsite dining outlets with up to 450 seats daily in a 5 star luxury environment with multiple international concepts that included the "Four Seasons Explorer" luxury catamaran with (11) onboard cabinsManaged procurement through vendors abroad with complicated delivery schedule to leverage cost savings resort wide. Served as regular management representative for guest experience and glitch management with discerning seasonal resort clientele. Met stringent food cost budgets required for opening property. Oversight of all budget and operational responsibilities for $12m in annual sales and 180 FTEs Voted "Best Resort in Indian Ocean" by Gallivanter's Travels in 2006

*Director of Food and Beverage in boutique, 4-Diamond, high end property in prestigious Beacon Hill neighborhood in Boston with (2) outlets and catering space. *Managed all aspects of Food and Beverage budget, recruitment, training, and culinary experiences in modern American fine dining environment*Responsible for wine purchasing in $125k wine cellar positioned as key aspect of Spire dining experience*After sale of Nine Zero Hotel to Kimpton Hotels, transferred to The Garden of the Gods Resort at Colorado Springs as Food and Beverage Director (property also sold to private entity Aug 2006)*At Garden of the Gods, responsible for (3) outlets, golf clubhouse, 25,000 sf of function space and all training of 75 FTEs

*Hotel@MIT managed by Hilton Hotels - Leadership of boutique 4 Diamond property owned by MIT and Forest City Enterprises*Supervisor of team of 50 F & B FTEs with oversight of all aspects of Banquets in 12,000 sf of indoor and 3,000 sf of outdoor banquet space in addition to 180 seat dining room and Room Service for 210 room 4 Diamond property in heart of MIT and world class bio-tech campus*Responsible for development and ownership of $5m annual budget and all training and system implementations*Supervision of all procurement responsibilities and budgets for FF& E along with top line revenues*Part of product improvement team that allowed property to be upgraded to AAA 4 Diamond Standard*Employee Satisfaction scores improved by over 10% in first year of management despite significant staffing transitions and system changes.=

*Opening Executive Chef of 5 Star property with (5) outlets and 15,000 sf of banquet space in newly established resort community in the Middle East/Africa that generated over $10m in annual sales*Responsible for complete recruitment and on-boarding effort to fully staff team of 180 FTEs, having interviewed over 1000 candidates for positions in garde manger, pastry, chef saucier, chef entremetier, chef tournant, sous chef, executive sous chef, restaraunt manager and assistant F & B Manager in addition to line staff for front services* Responsible for all purchases of FF&E for outlets, banquets and kitchen for sophisticated operation with (3) kitchens