#2 Chef in the founder of Fleetwood Mac’s restaurant, Mick Fleetwood in Lahaina, Maui.

Oversee the culinary department in a 400 room hotel property. Duties include menu planning, budgeting and forecasting, scheduling, hiring, food ordering and equipment purchasing, oversee banquets, outlets and room service, department finances, maintain and submit purchase orders and work with local California vendors in support of the "San Mateo As Fresh As It Gets" award concept. Oversee “37 North” restaurant concept, client and menu tastings, organize and plan special event brunches for holidays such as Mother’s Day, Thanksgiving, Easter, Fathers Day, Christmas and New Years. Maintain and comply with local health department and Ecosure sanitation requirements. Implement seasonal menu changes and perform “Food and Beverage Director” duties.

As the Executive Chef of a 400 acre theme and water park with over 30 food outlets, was responsible for high volume catering, media events, VIP events, Culinary themed special events such as food and wine festivals, BBQ and Brew, International food festival, menu design and implementation, food truck special events. Feeding as many guests as 30,000 on busy days and generating annual food and beverage revenues of 24 million dollars.

Directly responsible for the dietary/culinary department functioning as the department head in a long term health care facility focusing on menu development, food costing and ordering, scheduling, budgeting, managing kronos, departmental training, nutrition and updating and maintaining flash reports.

Provide high profile clients 5 star culinary services, specializing in private residence entertaining for intimate settings of as small as 2 people and elaborate backyard cocktail receptions for as many as 500. Personally design all menus, do all shopping, ordering, preparation, food service and cleanup onsite at all events.

On call as an Event Chef to assist the White House professional kitchen staff with larger upscale events such as State dinners, large congressional receptions, innaugural events and fundraiser dinners. Also to include guests such as the Vice President, various top level world leaders and the President himself and the first family.

#2 Chef in an 836 hotel room union property focusing primarily on banquets in a convention services hotel. Responsible for all duties in absence of the Executive Chef to include ordering, scheduling, menu development, client tastings for weddings and banquets, kronos, room service, outlets, culinary and ecosure training, BEO meetings and responsible for over 60 staff including cooks, servers, managers and stewarding department.

Provide daily meals to principles, oversee the maintenance and upkeep of the prestigious Buchanan House, the 16,000 sq ft official private residence of the Superintendent of the US Naval Academy through 5 employees and prepare, plan and execute formal meals for as little as 3 guests and anywhere up to 2,000. Host state dinners for Secretary of State Hillary Clinton, foreign dignitaries and Secretary of Defense. Specializing in formal and fine dining, high volume entertaining and receptions.

Executive chef in daily operations at the Commanders private residence. Daily meals for the principle as well as fine dining entertaining for crowds as small and intimate as 3 or large upscale receptions for 2,000 guests. Responsible for 5 employees, ordering of food, shopping, menu planning, event scheduling, sanitation and maintenance and upkeep of a 20,000 sq foot home.

Menu planning, shopping, and execution of fine dining social dinner receptions. Oversee and maintain the quarters of the Commander of Tenth Fleet, Cyber Warfare Command, a 5,000 sq ft home. Hosting such guests as the Chief of Defense from Singapore, Pakistan and Indonesia. Also the Chairman of the Joint Chiefs of Staff, Vice President Joe Biden, Secretary of Defense and the Chief of Naval Operations. Specializing in fine dining featuring formal meal service for small intimate settings to include menus of a 3 course to a 12 course meal.

Solely responsible for daily menu planning and execution of meals to Commanding Officer of the USS Antietam, CG54 while deployed twice from June 2005 to November 2005 and then again from January 2007 to August 2007 in the Persian Gulf and WESTPAC world tour in direct support of Operation Enduring Freedom, defense of Iraqi oil platforms and supporting operations outside of Afghanastan.