Responsible for the overarching targets and goals of catering, concessions, retail, beverage, restaurants or other food operations. Leader of new innovation and development for F&B program. Menu development that balances Customer expectations and Financial Goals and the Over all leader in the Culinary Department

-Director of Culinary OperationsMcCormick Place Convention Center(Savor), Chicago Illinois – December 2014 - Present• Oversee all Culinary Operations in 4 Convention Buildings, Meeting Rooms and Wintrust Arena. 2.5 million square feet of Convention and Meeting Room Space. Also 6+ Retail Outlets• Successfully Executed $50 million annually in Food and Beverage• Responsible for Monthly P&L, Average Annual Food Cost 23.25%, managed $223,000 inventory• Manages a team 1 Exec Sous Chef, 5 Sous Chefs and up to 120 Cooks• Highlighted Large events for Microsoft(24,000ppl, $8 Mil in F&B/7 days) Starbucks(12,000ppl, $6mil F&B/5 days) Amazon(18000ppl, $10 mil F&B/7 days)• Raised the Level of Catered Food to its highest level. Received the Highest Client Satisfaction Score in Food Quality ever at MCPL.• Oversight of the West Building Roof Top Garden and Beehive. Utilizing the Product in Retail Outlets and small, VIP Catering.• Work with Local Vendors to showcase Local, seasonal Products that in turn promotes economic growth in the surrounding communities.• Co-manages a program to work Hand in hand with Local Restaurants to highlight their Signature Items in Retail/Quick Casual Outlets. Brought local, diverse options to these Menu’s

-• Overseen Culinary Operations for Sodexo Leisure Service to include: John G. Shedd Aquarium, Chicago, IL Museum of Science and Industry, Chicago, IL Chicago Botanic Garden, Glencoe, IL Toyota Park, Bridgeview, IL Indianapolis Children’s Museum, Indianapolis, IN • Annually Managed $28 Million in F&B between all locations• Worked hand in Hand with the Corporate and Local Sales Teams to promote business Growth• Led a Culinary team of 5 Executive Chefs, 8 Sous Chefs and 175 Employees• Manage and Monitored Food and Labor Costs on a Monthly Basis. Analyzed and critiqued P&L’s monthly for each business unit with the Culinary team• Created innovative and strategic initiative that increased the District Field Contribution by $1 million annually. This expanded the Approved Vendor Base for Sodexo in the Region• Lead Culinary Team in Large and/or VIP Events. This included from concept Start, Development, Organization and Execution. This included Fundraising Gala’s for up to 3000ppl at least 5 times per year• Created Seasonal Quarterly Menu’s that were unique to each Unit. Utilizing local vendors and ingredients.• Worked with Corporate Director of Culinary in creating a National Catering Menu that gave consistency in basic concepts but added individuality in Regional Cuisines. This gave each unit structure, yet the ability to remain creative• Committed to our Clients to Utilize Local, seasonal ingredients that improved quality and price. In turn, this supported local businesses.

Oversee multi-unit culinary operations at Chicago Botanic Gardens and Chicago Museum of Science and Industry. Multi outlet operations CBG; Garden Café and Outdoor Grill private events up to 350 people MSI; Brain Food Court, Sodexo brand concept Jazzman’s, private events up to 8000 people. 15M managed volume, combined managed inventories $120k and up to 45 employees including 2 Executive Chefs.

Oversee daily culinary operations of Garden Café, and Outdoor Grill, Special Events up to 350 people. 5M managed volume, managed inventory $45k and up to 20 employees at peak season. Participated in Culinary Demos for Food Network Magazine. Worked with Green Youth Farms, a local farm to bring "Farm to Table" atmosphere to the Garden Cafe, Garden Grill and Catering. Implemented and maintained daily composting and elimination of disposable to promote a greener enviroment.