After interviewing on a park bench with the head chef, Brian Van Etten, I was told their line cook positions were full, but they needed a dishwasher. I was happy to make that 10/hr position a position that folks would WANT to have by setting an example of hard work with a fun attitude. From there I quickly moved to line cook expediting a 5 crew line on our open-kitchen, turning 600 covers on weekend brunches. After 2 years of long hours and needing a change of pace, I moved to Old Orchard Beach to join my father with running his coastal seaside inn. After a couple visits from Adam, owner of Veggie Galaxy, I chose to return as front of house manager. This was a big change as my focus had shifted from flavor and kitchen execution to creating a comfortable environment for the guests. Through the years, I have built up many skills leading a team of 50.

Created a cozy, Maine beach life environment that was admired by folks from Quebec to Hong Kong. With most of our business being seasonal we had minimal staff. Outside of managing our housekeeping staff, I was responsible for landscaping, construction, snow removal, repairs, pool maintenance, concierge, advertisement, and front desk. With my father being the owner, we naturally had a neighborly, family feeling that made for a comfortable stay.