Prior military and a strong passion for cooking and operating in the hospitality field. Started my culinary career at The Clubhouse in Oak Brook. Opened several restaurants under Gold Class Cinemas, Craftworks and True Food Kitchen. Also, I fixed several locations for Cooper’s Hawk during my tenure there. I improved overall quality, sanitation, operations and financials for IPIC at the South Barrington location. I have large volume experience for most of my career, notably with Gibson’s Bar & Steakhouse. I have been an Executive Chef for most of my experience in the hospitality industry. I've also done some consulting as well. Looking for that next step as a Director of Culinary, Brand Chef or multi-unit Executive Chef.