I am hoping to start a new endeavor over the next year to develop BRINK, a company based on health, wellness, fitness and fashion.

TDPMF was created in the name of David Pettigrew; an avid skier, fisherman and outdoorsman from Mercer Island, Washington, whose life ended too abruptly on Alpental Mountain several years ago. I never had the privilege to meet David, but I have seen, first hand, the lasting effect that he has had on his friends and family. With TDPMF David's legacy lives on by raising funds and awareness to prevent accidents and deaths in the mountains.

As the Executive Chef of The Upstage my responsibilities emcompassed all aspects of the back of house, from ordering, inventory control, plate presentation, menu development and plate costing to hiring, training and managing the kitchenn staff in its entirety, enabling me to apply my years of experience and passion for the art of cuisine and skills in the kitchen

With the transition from a Southwestern-inspired rotisserie to a five-star European-inspired Mediterranean bistro my roles as a Lead Opening Server, Lead Trainer and Expeditor have remained comparably akin: opening and closing the restaurant floor, cash flow control, overall floor maintenance, seamless guest service, acquiring and building upon guest relations, training both new and experienced members of the service staff, maintaining the highest quality of both food presentation and guest service and sustaining and improving both guest and staff morale.

As the General Manager of a locally owned American inspired grill, my responsibilities included, but were not limited to: opening, closing, hiring, training, scheduling, management and control of finances, drink and food recipe development and implementation and the consistent progression of positive guest relations.

As the Bar Manager and Variable Manager my responsibilities included: cost containment, inventory control, guest relations, bar and staff scheduling, team building, cash flow control, bartender/server/cocktailer/expeditor training and drink menu development. In addition, I played a prominent role in the restaurant as a certified Staff Developer; training and maintaining an exceptional standard of communication, consistency, staff morale and guest service.

As the General Manager of a locally owned, healthy, and of the highest quality café, my duties included: opening, closing, cash flow control, hiring, training, food ordering and preparation, drink and food menu development, and formal advertising.