Training and Education• Created innovative culinary educational programs for skills levels ranging from amateurs and professionals• Curriculum creation and development• Created Training Program to incorporate company culture into operational functions• Manage Training team of eight Trainers across multiple departments • Developed a new second tier leadership position, management training program and succession plan for Leadership TeamBusiness Management• Managed all operations with a team of 90 plus staff, accountable for six-million-dollar annual revenue.• Instrumental in company achieving highest EBITA score out of companies represented in Vistage (CEO peer group by driving high margin revenue and focusing on cost saving P&L line items. Organizational Leadership• Established member of corporate Leadership Team for 5 plus years o Peer nominated Leader of company’s Leadership Team o Lead meetings covering operational consideration, strategic planning, and revenue strategic goals• Implemented organization change initiative; rebuilt entire staff of 14 retail associates; developed and conducted training program that covered products, store procedures, event management, systems, and processes.• Capitalized on each individual’s unique strengths, identified personal development goals, and groomed associates to reach their goals.

• Created and managed monthly shows and events to drive traffic to the retail stores and kitchens• Drive attendance to 350 culinary classes per month; develop strategies to increase class occupancy. • Manages Chef’s preparation and scheduling to meet company operational and behavioral expectations• Optimized calendar to maximize and achieve monthly revenue goals

Planned and prepared personalized meals for several players with the Boston Celtics and Toronto Raptors. Accountable for creating nutritional diets, planning diverse menus, counting calories, and preparing as many as nine (9) portion-controlled meals per day. Built relationships with food suppliers to maintain adequate food inventory using best ingredients. Maintained hygiene and sanitation standards.• Corroborated with nutritionist to comply with healthy guidelines. • Demonstrated pride in presentation without sacrificing taste and nutritional standards