For almost 20 years, Hacienda del Cerezo provided a hideaway luxury resort with panoramic views to the New Mexico mountains. Before the owners’ retirement, Hacienda del Cerezo collected high praises from Cowboys & Indians Magazine, Conde Nast Traveler, Destination Weddings & Honeymoons, and Southern Living.As the Executive Chef, I planned, prepared, and presented 5-course meals for guests of this 10-room boutique property. Oftentimes I customized the menu based on individual tastes or dietary needs, such as gluten allergies or paleo preferences. On a regular basis I also hosted interactive cooking demonstrations.Not only do I truly love creating amazing menus and meals, I also enjoy passing my knowledge on to up-and-coming chefs. At both Hacienda del Cerezo and Bistro Twenty-Two in New York, I established externships for students at Johnson & Wales University and the Culinary Institute of America. These students supported operations during weekend rotations or completed 6-month long rotations as part of the kitchen staff.Prior to my experience with Hacienda del Cerezo, I worked as a Head Chef with Bistro Twenty-Two in Bedford, New York, as a Sous Chef and Pastry Chef with The Inn at Pound Ridge in Pound Ridge, New York, and as a Sous Chef at The Stanwich Club in Greenwich, Connecticut.