15 years Hotel Management as Executive Chef and Food and Beverage Director. 15 years experience in restaurants as a cook, sous chef, executive chef and Chef-Owner-Operator.Currently in the Healthcare industry as Chef with Florida Presbyterian HomesSpecialties: Operations turnaround, rapid evaluation skills and problem solving. Maintaining the Esprit de Corps in a Culinary environment. Mentoring, promotion and growth of my colleagues. Excellent cooking skills and culinary techniques. Classroom instruction with Dallas Community College. Consultant in independent operator restaurants.