Extensive experience in both opening upscale (Hyatt, Hilton, Sheraton) hotels and running their banquet departments; fine-dining white tablecloth full-service restaurants; upscale country inns/restaurants-Alaska and Maine; top echelon country club, northern Ohio. Also opened two restaurants in the Middle East; spent considerable amount of time working outside the US-four years based out of Bermuda, working for a Dutch businessman. And seventeen years private service experience, working in formal homes and on private yachts.Specialties:Menu-planning; shopping, and sourcing in remote locations; cooking competently a wide array of cuisines; adjusting to last-second changes in plans/times;liaising with support staff, both corporate and domestic. Also administrative functions-interviewing and hiring; scheduling; ordering; scheduling preventative maintenance; overseeing outside vendors and signing off on their work.Have worked well/seamlessly with a wide variety of nationalities.