As a private chef with experience working for celebrities, foreign dignitaries, households with 20+ staff members, and on 300 ft yachts, I have developed an extensive skill set and a passion for creating exceptional dining experiences. I specialize in creating customized menus tailored to the preferences and dietary restrictions of my clients, ensuring that every meal is both delicious and healthy.

I am responsible for overseeing all back of the house operations and ensuring that both employee and business needs are met. I curate menu additions under the culinary directors guides, manage seasonal changes, and maintain relationships with local vendors. I also train, develop, and motivate my culinary staff to consistently meet and exceed standards. As a leader, I provide a positive work environment and offer guidance and counseling to employees as needed. I demonstrate a dedicated and professional approach to management and am committed to ensuring the success of the business. I also manage the finances for kitchen operations to ensure the restaurant remains profitable.

As a consultant, I have worked with clients on pop-up activations and operations in Saudi Arabia, offering ongoing support and consultation to ensure their success. I have strong leadership skills and the ability to follow brand guidelines, as well as effective communication with staff in the US and Saudi Arabia. Committed to providing exceptional culinary services to all clients involved in the activations.

As a member of the opening team for the relaunch of Public Hotel, I had the opportunity to work alongside Michelin- starred Chef John Friacher. My role included the preparation and execution of weddings, social events, and other high- end events with guests, celebrities, and corporate groups of up to 300 people. I was responsible for inventory management, food cost, menu changes, recipe development, and staff training and development for events and roof outlets. Through my efforts, we were able to drive event sales

As the head chef of a multiunit food operation, I was responsible for overseeing the daily operations and ensuring the success of the business. With the ability to host upwards of 700 guests daily, I was skilled in creating seasonal menus, specials, recipes, and processes for multiple outlets with different cuisines.

Skilled in conducting assessments of existing operations and providing recommendations for improvement, creating customized menus and training materials, and offering ongoing support and consultation to ensure the success of the business.

As the owner and chef of an award-winning healthy sandwich shop, I have a proven track record of success in building a profitable business and providing exceptional dining experiences for our guests. I conceptualized and implemented our business plan, marketing brand guidelines, and restaurant standards, resulting in a highly successful and profitable company, awards and regional recognition.