I am a dynamic and accomplished Executive Chef with extensive experience leading culinary operations across multiple organizations. With a passion for hand-crafted recipes and a strong commitment to developing high-performing teams, I have made a significant impact on the culinary industry. Over the past five years, I have played a key role in training and developing over 35 managers and culinary leaders, including Executive Chefs, Sous Chefs, and General Managers, across nine restaurant openings. My leadership extends to training over 300 culinary team members nationwide.Currently serving as the Executive Chef at Morton’s The Steakhouse, I bring a wealth of expertise in operational excellence, menu ideation, and team development. Previously, as an Executive Chef Partner at Front Burner Restaurant Group’s Whiskey Cake Kitchen and Bar, I focused on cost analysis, inventory controls, and building strong relationships with local vendors to deliver a farm-to-table experience for guests. My role also encompassed team motivation, staff retention, and driving profitability through innovative seasonal menus and special event execution.My career spans leadership roles at Darden Restaurant Group’s Eddie V’s Prime Seafood, where I managed daily operations, food quality, cost control, and labor management, as well as Del Frisco’s Restaurant Group, where I worked as a Sous Chef, NSO Trainer, and Traveling Support Chef. My commitment to team development, cost management, and culinary excellence has made me a valuable asset in every kitchen I lead.With a proven track record of operational success, I continue to inspire and lead teams, fostering a culture of excellence and innovation in every aspect of restaurant management.