I work with clients do develop new concepts and update and troubleshoot existing restaurants. I consult with clients to improve the bottom line, train staff and increase sales. I specialize in menu development, systems implementation, culinary training, beverage programs, marketing strategies, restaurant openings, concept and brand development, culture and management training. With over 25 years of experience in every position, in every type of operation. I can help to develop or reinvent… Show more I work with clients do develop new concepts and update and troubleshoot existing restaurants. I consult with clients to improve the bottom line, train staff and increase sales. I specialize in menu development, systems implementation, culinary training, beverage programs, marketing strategies, restaurant openings, concept and brand development, culture and management training. With over 25 years of experience in every position, in every type of operation. I can help to develop or reinvent your restaurant. Show less

Quick service taco shop created by the the team from Coyo Taco with a smaller menu….

Coyo Taco is a casual quick service taco shop and speakeasy tequila bar. We focus on using the best ingredients and authentic recipes to deliver quality and value to our guest in a lively and fun environment.

Work with owners to create, develop and operate all food and beverage concepts to include; Marisqueria Como Como, Serena Rooftop, The Upside, Los Buenos Tacos, Bar Moxy

Authentic quick service Vietnamese sandwich shop. Best banh Mi, homemade traditional cold cuts, sauces and condiments with Pho on the weekends.

The first Modern Mexican Restaurant in Mumbai. Exciting recipes produced using the best locally sourced meat, fish, poultry and produce prepared with authentic ingredients imported directly from Mexico and the US.

Innovative Mexican Cuisine, mezcal and tequila bar

Developed the Dos Caminos brand with Steve Hanson and BR Guest Inc. from its creation as the national corporate executive chef and partner; opened seven highly successful restaurants in Manhattan, Las Vegas, Ft. Lauderdale and Atlantic City. Responsible for comprehensive business and operational aspects including culinary direction, employee management, productivity and financial success while serving as public face of the brand. Consistently operated multiple locations with sales… Show more Developed the Dos Caminos brand with Steve Hanson and BR Guest Inc. from its creation as the national corporate executive chef and partner; opened seven highly successful restaurants in Manhattan, Las Vegas, Ft. Lauderdale and Atlantic City. Responsible for comprehensive business and operational aspects including culinary direction, employee management, productivity and financial success while serving as public face of the brand. Consistently operated multiple locations with sales exceding 50 million dollars with net profits of 20% or more in most locations.Oversaw a combined 2000 seats, including a 600 seat restaurant located in a major resort casino in Las Vegas, Managed 1 regional corporate chef, 7 executive chefs, 2 pastry chefs, 21 sous chefs, 7 purchasing and receiving managers and more than 400 kitchen employees Showcase Dos Caminos brand through regular appearances on national television programs and in major media publications Author of Mod Mex: Cooking Vibrant Fiesta Flavors at Home, published 2007 by Andrews McMeel Show less

Author Modern Regional Mexican cookbook

Collaborated with restaurateur Buzzy O’Keefe to conceptualize and introduce new concept showcasing contemporary American cuisine. Responsible for menu development and execution; served breakfast, lunch and dinner daily.

Established curriculum for professional culinary program. Instructed third semester students in hot foods, presentation skills and wine and beverage courses.

Executive Chef, 1996-1998Operated landmark Southwestern fine dining restaurant, which received New York Times Three Star rating (review prior to my tenure there). Crafted cutting edge menus while overseeing all kitchen operations.

In addition to serving as Executive Chef and managing restaurant operations, developed and tested recipes for two cookbooks and a television program featuring Mary Sue Milliken and Susan Feniger, the “Two Hot Tamales.”

line cook working with Chef Alfred Portale in the hay day of this classic New York City restaurant. Gotham was considered to be the "Harvard" of culinary apprenticeship in the era. Received the James Beard Foundation award for the best restaurant in the US.

Worked with pioneering Chef Nancy Oakes in this brilliant Northern California farm to table trend setter. Boulevard received the James Beard Foundation award for the best restaurant in the US.

Worked all station on the line at this legendary but deceased restaurant with food inspired by India, Asia and Europe. Worked with Chefs Mary Sue Milliken and Susan Feniger.

Worked an extended externship at the Border Grill location in Santa Monica during this time I became the interim chef and later would be called to come back as executive chef.

worked as a sous chef under chef Francois Mulien in this SF Valley power lunch spot

Began as a busboy and worked through all waiter positions including middle waiter which focused entirely on table side preparations (this is where I found my love of food and cooking) moving to a management position and ultimately became the chef.