Bringing over 40 years of knowledge and experience in all aspects of food, beverage, service, and management to the hospitality industry.

This new initiative will elevate the role of culinary engagement in America’s formal and public diplomacy efforts. As part of this endeavor, chefs from across the country will serve as resources to the Department in preparing meals for foreign leaders, and will participate in public diplomacy programs that engage foreign audiences abroad as well as those visiting the United States.

Independent Food & Beverage Consultant and Acting Director of Food & Beverage Operations. This was a short term contract that brought me to Charleston at the behest of ownership to fine tune three distinct food & beverage venues.

The Hotel Landing is a 92 room boutique hotel, banquet and meeting facilities and in-house Läka Spa that opened in 2017. 925 is the American regional restaurant utilizing farm direct and sustainably produced local ingredients attached to the hotel. www.thehotellanding.com; http://ninetwentyfive.com/; www.thehotellanding.com/spa-en.html

2012 member of SPACC Board of Directors

Heartland featured a daily changing menu created from ingredients sourced from local farmers and artisans who practice and support sustainable agriculture and respect for their land and livestock to create a modern take on North American Midwest Regional Cuisine.With a full service restaurant and lounge, three Chef's Tables, two private dining rooms and a wine bar/deli, Heartland was capable of servicing over 400 guests.Rated Four Stars by the Minneapolis Star Tribune and renowned for its hand crafted charcuterie, Heartland is recognized locally, nationally and internationally as a leader in the farm to table to movement. Heartland has received numerous accolades and awards, including the Wine Spectator Award of Excellence as well as nine semi-finalist and six finalist nominations for the prestigious James Beard Award: Best Chef Midwest and was honored by Saint Paul Mayor Chris Coleman who proclaim December 14th to be Heartland Day In Saint Paul.Heartland was located in 26,000 square feet of a restored turn of the 20th century warehouse in the Historic Preservation District of Lowertown in Saint Paul, Minnesota.

Beginning in March 2014, worked through the James Beard Foundation, the International Culinary Center and the U.S. Department of State on organizing, fund raising, event planning and promotion in preparation for World Expo Milano 2015. Represented Minnesota and the USA as a participating Chef at the James Beard American Restaurant at Seven Stars Galleria in Milan, Italy. Created and executed two dinners in June, 2015, presenting the culture of Minnesota's indigenous peoples through food by employing pre-European contact ingredients.

Consulted Minnesota Department of Agriculture on organic standards, practices and legislative action including U.S.D.A Farm Bill recommendations.

Worked to create policy recommendations to the City of saint Paul and Ramsey County regarding programs to promote food accessibility and healthful eating. Chaired Food Literacy Task Force as part of that effort.

Led and managed a culinary team for an independent, high volume fine dining restaurant with food and beverage sales of $3.2M (1999). Helped increase sales by $400K over first two years by instituting new quality controls, improving staff development practices, creating new training programs, retooling kitchen production areas, promoting special events and expanding the appeal of the restaurant in order to compete more effectively with upper tier restaurants. Maintained budget projected to return 11% profit by delivering food cost at 30.25% of gross food sales and labor costs of 8% (cooks), 4% (chefs), and 2% (stewards) of total gross sales. This successful restaurant continues to garner numerous awards and accolades from both press and public.

Managed all perishable departments in mass grocery store outlets with sales of up to $20M per location. Responsible for day to day operations of bakery, deli, produce, meat and floral departments. Special projects included the introduction of natural foods and organic produce to three locations, development of home meal replacement program. renovation and upscaling of two existing locations and the grand opening of a new site. Traveled extensively for the company while working on special projects and task forces. This company has since been sold to the Nash-Finch Corporation.

General manager and chef for a long standing. small Nouvelle French restaurant and bar in downtown Minneapolis. Responsible for all aspects of day to day operations in both front and back of the house. This restaurant has since been sold and ultimately closed in 2001.

Spearheaded expansion of popular downtown restaurant, bar and playhouse by opening a 148 seat upscale, fine dining room with daily changing menu an full service brunch. Authored wine and full liquor beverage lists and oversaw establishment of full scale bakery operation. Responsible for the creation and implementation of all systems and standards for both the front and the back of the house. This restaurant lost its lease in 2001.

Palisades, 1829 Peachtree Rd. NE, Atlanta, GA 30309Restaurant opening for 100 seat New American bistro.Dining Group South, Corporate Office: Charleston, SCCulinary consultant to three Savannah, GA restaurants.Fulton Five, 5 Fulton Street, Charleston SC 29401Culinary consultant to 40 seat traditional Italian restaurant.Cafe Tu Tu Tango, 220 Pharr Road, Atlanta, GA 30305Restaurant opening for high volume, high concept 120 seat tapas bar and restaurant.

Management of upscale, gourmet grocery and market. Oversight of meat, seafood, cheese and produce departments as well as gourmet food to go, off-premise catering and deli and baked goods. Responsible for supervision of all department heads and their hourly personnel as well as all purchasing, margins and implementation of all training and educational programs. Involved in the creation of promotional and marketing plans, and responsible for menu and recipe development and special function planning and execution. This market is no longer in operation.

Responsible for the establishment and creation of a culinary department encompassing a spa retreat, a corporate dining facility and a natural foods deli. Focus on organic and vegetarian cuisine with macrobiotic influences. Also responsible for management of onsite organic vegetable and flower gardens and development and marketing of retail food products consistent with Aveda’s commitment to environmental responsibility. Managed all special events and catering, and lecture on vegetarianism and nutrition. This company has since been sold to Estée-Lauder Corporation.

Oversaw culinary team of a long standing, popular, full service fine dining restaurant. Responsible for menu development and execution as well as margins, inventory control and labor. Also responsible for the development of wait staff and their supervisory personnel. This restaurant is no longer in operation.

Joined culinary team as Executive Sous Chef for the grand opening of 231 suite conference center comprising two full service restaurants, complete banquet facilities for up to 3000 guests, room service and off premise catering. Assume role as Acting Executive Chef from 11/89-5/90.

Responsible for concept and menu development, policy and training manuals and hiring and staff development for a seven unit restaurant management company comprised of two Chinese restaurants, four casual Italian American restaurants and a private hunt club and restaurant. Hunt Club duties consisted of functioning as Executive Chef for a small, upscale restaurant specializing in Upper Midwest Regional cuisine with a weekly changing menu as part of a 750 acre property with private membership and lodging facilities.