Coming Soon, Draft SZN Sports Bar and grill, Great Food, Great Atmosphere and Great Fun.

A convention hotel in downtown Miami with 100,000 sq. ft. of meeting space hosting several conventions simultaneously, and serving two restaurants, a Market and Room Service.Over my time as the Executive Chef, I transformed a struggling Culinary Team to achieve some of the highest results in the hotel's history. I was recognized for transforming our food product from the last ranking in the company to the number two hotel in the company. To achieve this high ranking, I Implemented the following: • Embraced new cooking technology, achieved chef’s “buy in” to improve ticket times in the restaurant by more than half. • Implemented a no start/stop cooking procedure in Banquets where everything is cooked the same day as the function and improved quality of food and ultimately improved the dining experience for all guests. • Adapted new cooking technology to create Pop-up restaurant “Food Truck” concepts giving patrons more dining options when large conventions are in house. • Improved sales by 50% in JLK Center for concessions during concerts with new products, resulting in increased food quality and timing. • Redesigned the concept of the three meal restaurant several times to capture new trends and updated presentations , dramatically improving customer dining experiences. • Updated bar menu semi annually with innovative and trendy food and beverage presentations. • Created new banquet menus with a “menu of the day” concept which improved food cost by 3% in Banquets. • Cultivated top clients of the hotel by utilizing Chef’s tables in the kitchen with a very intimate setting where the guests were served innovative, flavorful and trend setting menus created specifically for each client. • Created videos showcasing cooking philosophy, dedication to fresh products to assist the sales team to achieve improved group sales.

A boutique hotel in Coral Gables Florida that caters to South American Business travel and became a popular wedding destination.In this executive chef role I excelled at organizing and delivering a multitude of events simultaneously while achieving overall customer satisfaction. Introducing new menu concepts for "Two Sisters Restaurant" engaging and achieving community involvement.

In a small hotel in the heart of old town Key West the hotel was known for weddings and corporate incentive travel. In my first roll as executive chef , I became known for hard work and discipline. These skills enabled me to grow the food and beverage revenues significantly through increased dinner covers in the restaurant and redesign of all our wedding menus and experiences with a much higher average check. I also created a marketing plan for the Food and Beverage venues through local radio advertisements which became a signature known throughout the keys.Simultaneously achieved valuable experience as Director of Food and Beverage I learned all aspects of the front of the house including budgeting, forecasting and all staffing.