Self-Created concept. Providing private customized dinners for upscale clientele. Utilizing resources to include supporting small and local businesses and seasonal and sustainable products. Positive customer feedback through Instagram. Follow all state regulations in food service. Overseeing 2 accounts a week with average revenue of $1200 per event. Groups of 10 +.

Approached by owner to review operation based on existing concept and provide opportunities to improve quality to sell for maximum value. Currently 2 interested parties with offers.

Responsible for all food service. 305 hospital beds. Managed union staff of 1 sous chef and 20 staff. Worked daily with Nutritionist. Conducted daily visits to patients. Complied daily with NY State and corporate guidelines regarding nutrition, sanitation regulations, staff, and patient’s safety.

Hired by former F&B Director. Seasonal Hands-on Executive Chef. Improved overall food product. Controlled department finances to budget. Improved club member interaction. Member re-newel year. Responsible for 300 Club members. 120 Beach Club members. 7 outlets. 2 Kitchens. All staff meals. Managed staff of 1 Sous Chef, 12 Line cooks and 4 kitchen stewards.

Reporting daily to CEO of A.C.L. Responsible for all culinary operations. Fleet of 11 ships. Conversed daily with 3 Corporate Executive Sous Chefs & Ship Executive Chefs. Traveled 25 days a month. Conducted unannounced visits and product inspections. Reviewed daily food procurement orders of each ship. Each Ship staffed with 1 Executive Chef, 1 Sous Chef. 18-24 Culinary Staff. Revenue up to 350K per cruise. $20 Million Annually. Based on 80 rooms, 160 Passengers. Worked closely and efficiently with departments of the U.S. Coast Guard, State Board of Health, and State Marina Inspection Bureau.

Hired by Aramark. Brought in to improve overall food quality. Responsible of department financials. Managers staff of Union staff of 35. $1.2 million in catering revenue. Indoor/Outdoor event space. Prepared avg. 2500 Meals daily, 7 Days a week.

 Recruited by former General Manager San Juan, P.R. as Executive Chef & F&B Director. Responsible of improving overall food quality & F&B experience. Provide F&B culture with staff and clients while enforcing all corporate department standards. Largest increase in overall customer score was name recognition. Maintained A rating State Board of Health. Responsible for 2 restaurants. In-room dining. 1 Bar. 10,000 sq. ft. indoor/outdoor space. 303 rooms. Pool & Spa. Annual 93% occupancy. Budgeted & Controlled F&B operations. Managed F&B staff of 40 union employees. Trip Advisor Award of Excellence in service. Recognized for staff employee survey annual review growth of 10% in region. Service scores avg 7% annually. Revenue growth year over year avg 3%.

Recruited to assist in opening of new Restaurant. 75 seats. 20 bar seats. Pizza Service. Hired, trained, and managed 12 staff. Provided consulting templates for Menu, schedules, recipes, inventory, purchasing etc. Concept ‘Old School” Italian Fare. Sustainable & organic beer & wine offerings. Full-service Bar. Received accolades in Top 10 “to-go-to” in Brooklyn. Top 10 “New” Restaurants in Brooklyn.

Recommended by Alex Feher, mentor, and former Executive Chef. Was brought in during transition period from Carlyle to Rosewood flag. 5 Diamond & 5 Star Hotel. Responsible for meeting with profilic clientele providing diverse menus and resources. 192 rooms. 42 Suites. 6,000K SF event space. 6 Outlets. Managed Union Staff of 60 as well F&B Department while gaps in leadership. Created VIP Amenity Program to Rosewood standards. Amenity program adopted and implemented in Rosewood Brand. Achieved “A” rating by the N.Y. B.O.H. for the first time in in 10 years without a fine.

- Hunts Point Fish Market, Bronx N.Y. “Wonderfish Fish Co.” – Hired to help generate sales. Created innovative marketing module to provide to N.Y. area chefs thorough multi-media. - Carl Ehmer Sausage Company – Oceanside N.Y. – Hired for Research & Development, as well enhance sales through my established resources and networking.- Heidelberg Haus Restaurant, Fajardo Puerto Rico – Contracted to assist in opening German/Puerto Rican Restaurant. Resourceful through experience in Puerto Rico. Hired staff and set up product resources. 70 seat Indoor/outdoor Restaurant. 12 Staff.

Recruited as ‘Hands On” Contract Chef de Cuisine, while Chef on Medical. Responsible for all department operations to include quality and financials. 2 kitchens. 30K sq ft. event space. 1 Restaurant. Managed 20 Union staff. Staff requested that I stay on as contract expired.

Recruited by owner as consulting/working Chef. Responsible for Food & Beer concept through an extensive beer list (120 on tap). 120 seats. Managed staff of 15. $1.2 Mil. Revenue. Created menu to work with existing equipment. Kitchen prep & production areas always in customer view. Complied with N.Y. B.O.H. received our opening permit on first attempt. Assisted in hiring of new Chef.

 Recruited by owner as Contract Chef, to incorporate operational infostructure from small restaurant group to corporate structured group. Implemented financial controls, operational & human resource standards. Created budgets for all outlets. Maintained Board of Health “A” rating. 6 Restaurants. 1 production butcher/kitchen. 1 Pastry Production Kitchen. Purchasing. Maintain concept cuisine. All staff & delivery schedules. Offsite catering. Hired, trained, and scheduled staff. Managed 2 Restaurant Chef de Cuisines, 4 Sous Chefs, 1 Pastry Chef, 40 Cooks, and 15 Stewards. $4.5 million Revenue.

 Recruited by Harrah’s to direct 4 properties (Ballys Casino, Wild Wild West, The Claridge Hotel, Atlantic City Country Club & Golf)and deliver on food quality enhancement. Created a culture for the culinary team. Responsible for $66 mil in F&B revenue. 1900 rooms, 27 food outlets, 150K sq.ft. Indoor/outdoor event space. Kitchen & Pastry commissary to provide daily for 5 Harrah’s properties(Ballys. Showboat. Harrahs. Caesars.AC Country Club). Employee Dining Room providing 24 hours service & 3500 meals daily. During term increased annual profit in F&B. Winner of Hermann T. Rusch award for culinary perseverance. A.C.F. Managed staff across 32 kitchens. 1 Executive Chef, 3 Executive Sous Chefs, 1 Pastry Chef, 45 Sous Chefs. A Union property with 350 Cooks, and 125 Stewards. Working daily with Atlantic City B.O.H. to achieve least number of fines annually. Improved customer feedback & employee satisfaction scores. Coached & Mentored Executive Sous Chef into promotion. Was lead CAT Procurement Executive Chef representing 5 Harrah’s Atlantic City properties, partnering with US Foods. Chosen by Harrah’s Executives to create Atlantic City Food & Wine Festival.

 Recruited by General Manager of El Conquistador to improve food quality & consistency, department costs, and create a culture through hands on leadership & team building. Rebranded hotel to Waldorf Astoria Brand. Provided additional emphasis & mentoring The El San Juan Hotel and The Condado Plaza Hotel Culinary teams. Reduced food cost (2pts.) and labor costs (1.5pts.) annually. Recognized for innovative game changer which avoided client from not paying for her entire group of 700 guests for 5 days and 3 meal periods.  Managed 12 kitchens. $23 million in F&B revenue. 13 outlets. 2 Executive Sous Chefs. 13 Sous Chef. 120 Cooks & Stewards. 100K indoor/outdoor event Space. Private Island. Marina, 2 Golf Courses. Water Park. Las Casitas Village.

 Executive Chef San Juan, P.R. Transferred from Los Angeles IHG. Converted Hotel from Independent Hotel to Corporate Hotel. Implemented new budgets, P&L statements for department. Responsible for 633 rooms & Suites. $15Million F&B Rev. 6 Kitchens. 5 Outlets. 50k sq.ft. Indoor/outdoor space. Managed staff of 50. Improved overall food quality scores annually. Improved staff survey scores. Received annually corporate awards for profit and quality. Hosted Miss Universe for 2 years. Winner of Jack Daniels BBQ Competition for Food & Overall Team Theme. Top Chef Puerto Rico. Recognized for infusing ethnic cuisines with Puerto Rican cuisine. Opening Executive Chef - IHG Cayo Largo Resort & Golf, P.R. Recruited internally by IHG to open new property to include all opening responsibilities, while oversee culinary operation in San Juan.

 2 Restaurant, 100sq Ft. Indoor Outdoor banquet and Catering space. California Plaza.  1 Exec Sous Chef, 1Pastry Chef, 1 Banquet Chef, 1 Garde Manger Chef New property California Plaza. F&B Profit awards and Service awards 3 years straight.  Home of OJ Simpson Jury 1 year on property. Did verdict party night before with Jurors.  Management contract finished on Property and moved to San Juan Puerto Rico Created menus, Staffing/Schedules (Stewarding & Kitchen/Pastry), controlled food cost and labor cost to budget. Promoted staff within. Set budgets with F&B Director. Maintained A Grade to California Board of Health1st in company Revenue F&B1st in company Profitability F&BRan LA MarathonRecognized as Top Chef by Chefs of AmericaWorked with International Brigade to create the most unique and creative menus and events.

- Transferred from NYThe Barclay InterContinetal as Executive Sous Chef 1990. Promoted to Executive Chef 1994-1 Executive Sous Chef, Pastry Chef, Chef de Partie, Butcher- 900 Rooms. 5 F&B outlets- Largest Luau in Maui avg. 1500 covers 6 days a week- Anthony Robbins Life Mastery. 1500 people 3 Meal Periods. 15 days straight. 2 events 2 straight years.- 100k sq ft indoor/outdoor event space - Left as I was Promoted to Executive Chef Los Angeles InterContinental

2 restaurants The Barclay & La Recolte, Bar 111. Sous Chef worked under Master Executive Chef Alex Feher.Worked here during my externship from Culinary school on weekends.all areas of Kitchen as sous chef, chef Garde Manger, union line cook. Banquets, Brunch, Hot line, Cold Line, Storeroom, Butcher.  Transferred to Maui as Executive Sous Chef

Walterspiel Kuche. Kempinski Hotel Munich GermanyChef Herr FloschExecutive Sou Chef Harrold Hackbarth

Commis de Cuisine Excutive Chef Patrick Pinot