Creating artisan sourdough donuts crafted from local organic seasonal ingredients. Offered at Farmers Markets and through Special Order.

Executive Chef & Manager overseeing a creative, dynamic Food & Beverage program onsite for a Private Company with 400 employees. Successfully operating a full service Coffee Bar, Cafe with Breakfast and Lunch Service focused on scratch made elevated food with a weekly changing menu, catering, event services and micro kitchens throughout the property.

Culinary Instructor for Savory Classes offered at the Fashion Valley Mall location. Class sizes from 2-20. Enjoyed teaching varied types of international cuisine. Taught technique and recipes to all skill levels.

Creator of an award winning Farm to Table Restaurant "Arable" (@arablesantafe) a 5 year running profitable restaurant supporting local Farmers and Ranchers while advocating for healthy local food systems through various channels. Crafted beautifully executed dining experiences with special dinners and events. Arable was featured on DDD, Food Network August 2018 elevating the restaurant to nationwide recognition. The restaurant went from ground zero to 1 million dollars in revenue annually with double digit growth every year. I successfully pivoted our business model during covid and managed to thrive during very challenging circumstances. During the five years that Arable was under my ownership we were invited to participate in many local and national events. Gained additional exposure for Arable with several Food Network appearances (winner Santa Fe Bite Club) The James Beard Foundation (Boot Camp for Change Alumni) and The Jaques Pepin Foundation (recipe content contributor). Dynamically oversaw two full-service dining concepts with a hands-on collaborative approach. Focused on building exceptional teams demonstrated by employee retention and advancement. Improved the local food systems by advocating for food sourcing awareness and offering diversity of food availability with seasonal menus. As a highly skilled and passionate Chef I was able to serve creative and delicious food from a range of different cuisine types and styles that kept customers coming back for more. Enjoyed honing all of my culinary skills, including Grill, Saute, Garde Manger, Baking, and Pastry while mentoring and building my team.

Created a profitable Farm to Table GastroPub concept in Santa Fe, New Mexico. A successful concept based on elevated scratch-made comfort food using local ingredients. Awarded Edible Magazine "Local Hero" Award for Best Gastropub in New Mexico. Implemented a monthly Supper Club, offering an innovative curated menu with expert beverage pairings creating an elevated dining experience in a convivial setting. Dinners regularly sold out with waitlist demand. Nationally recognized as a finalist on Food Networks' Chopped and locally featured on KRQE News with a Holiday Pie Demo supporting a local food bank. Mentored kids and help raise funds and awareness of local food systems in public schools as a Cooking with kids "Super Chef". Utilized my visionary skills as a Chef to create a following that ultimately allowed me to establish a second more upscale restaurant- Arable.

Moved from Sales to a leadership role. Performed almost all tasks related to a successful, growing Wholesale Wine Distribution Business with over 6 million dollars in sales. Participated in Brand Management, Forecasting, Purchasing, Budgeting, Sales Leadership, Regional Placements for Corporate Retail and Restaurant Chains, and more. Left to create my own restaurant concept, staying on as a part-time consultant and sales from 10/2016-09/2019.