Talented and creative Executive Chef, Food and Beverage Manager with over 15 years’ experience in restaurant concept design, operation and implementation, food preparation, kitchen, banquet and a la carte operations for leading banquet facilities, restaurants, hotels and resorts. Culinary innovator known for producing top-quality, creative products while increasing sales and reducing food and labor costs. Effectively lead multi-unit fine dining and high-volume operations. Expertise in a variety of international cuisine including, French, Italian, Mediterranean and Latin cuisine. Formal training achieved at Sofitel - Toledo, OH