Lead of operations for restaurant investors and unit operators. Design of restaurant, conceptualization, recipe administration, costing, employee engagement, p&L review, identify areas of improvement, culinary advisory, menu engineering.

Supervised operations of several restaurant concepts. Responsibilities included concept creation, implementation of systems to maximize revenue, operational maintenance and quality/cost controls, management hiring, site planning, kitchen design, menu design, recipe testing and menu creation for Fish Taco, City Burger and Food wine and Co. restaurants. Operational troubleshooting and problem solving, assistance in marketing, restaurant openings and staff mentoring.

Multi Outlet Executive Chef overseeing the specialty outlets for a multi million in revenue operation

• New concept development, planning, design of fine dining operations to include: Asian, Italian, five star European, California Spa, Bistro, Café and other specialty outlets• Executed menu development, support for Corporate Executive chefs on multiple ships worldwide, opened the newly constructed Solstice 2850 capacity 14 story world leading luxury ship.• Structured all recipe formatting, product development, documentation, photos, preparation/communication between corporate office… Show more • New concept development, planning, design of fine dining operations to include: Asian, Italian, five star European, California Spa, Bistro, Café and other specialty outlets• Executed menu development, support for Corporate Executive chefs on multiple ships worldwide, opened the newly constructed Solstice 2850 capacity 14 story world leading luxury ship.• Structured all recipe formatting, product development, documentation, photos, preparation/communication between corporate office executives and ship operations. • Diverse Multiple restaurant outlet responsibilities: set USPH, HACCP regulations and organizational flow charts, maintain quality standards according to set recipes, coordinate timing of employee workflow • Lead main dining venue that seats 2500 per evening, training / development 200 + cooks Show less

“Voted one of the 100 top designed restaurants in the world, 100 top best restaurants Metro Area” • Reengineered food concept, implemented organic fine foods, sustainable menus• Design menus through seasonality, using new age development and modern techniques.• Staff guideline organization, policy refinement, and training procedures.• Negotiations of architect, cad review, vendor, researched retail space, business proposal• Contracted 6 million dollar for a 2nd restaurant… Show more “Voted one of the 100 top designed restaurants in the world, 100 top best restaurants Metro Area” • Reengineered food concept, implemented organic fine foods, sustainable menus• Design menus through seasonality, using new age development and modern techniques.• Staff guideline organization, policy refinement, and training procedures.• Negotiations of architect, cad review, vendor, researched retail space, business proposal• Contracted 6 million dollar for a 2nd restaurant project, gained capital for redesign of Butterfield 9• Employed, trained, supervised staff of 60 employees, including upper management, pastry chefs, bakers and sous chefs. Show less

Temporary to relocate to metropolitan area worked with Fabio Trabocchi (Northern Italian, French influenced Cuisine) Five Diamond Award winning Restaurant AAA

• During working time, stagier with Taillevent Paris, Guy Savoy Paris, Alain Ducasse and other Michelin star rated restaurants • Catering banquets of 100 to 1000 diplomats and congressional members • Trained staffing of over 30 in different cities

Accredited Neiman Marcus restaurants remodeled and transformed to a new contemporary look, introduced global cuisine that had rave reviews within 6 months. Introduced fine foods to a comfort food environment.

-Opened newly anticipated fine dining five star restaurant, three cuisines in one outlet (European, Middle Eastern, Asian) The London Club, a luxurious gaming salon providing only the highest quality in traditional European service.

Fine Italian Restaurant over 20 years of fame. Recognized for fine food and fresh pasta. Classic home style & creative Italian influenced food.

• (South Western Cuisine) Mark Millers Fine dining restaurant & chili bar. • Rated 4-Star in food and service.