Utilizing my flexibility to work at any of the company restaurants and with any of the current teams. Cooking on the line. Expediting service. Keeping COGS in line and organized. Oversaw complete menu revamp at Boticario Bar and Grill. Wrote Social Media plan for the company. Wrote a company hiring initiative for growing our team.

Ran catering for Notre Dame football games (500-700ppl). Worked in conjunction with Cafe Navarre head chef to change menu, implement systems, and hired and trained new staff. Was a part of design and build out of new restaurant project in Three Twenty at the Cascade. Vetted and negotiated new vendors for the company.

Implemented ordering, inventory, and costing systems. Before which there was none. Dinner menu overhaul and created weekend brunch menu. Guided kitchen through Thanksgiving, Christmas, and New Year’s, with the 3 most successful sales months.

Oversaw both Hong Kong outposts of multinational BLT brand with revenue approaching $8mi USDDevelop and implement 9 new specials each week, while still cooking on the line when neededCoordinating social media presence and contentNegotiated company wide pricing for U.S. Beef (~$1.5 million)Costing, updating, and re-evaluating entire menu to be more cost effective. Adding new items with greater sales potential and removing items not sellingKept food cost between 28-31% (BLT… Show more Oversaw both Hong Kong outposts of multinational BLT brand with revenue approaching $8mi USDDevelop and implement 9 new specials each week, while still cooking on the line when neededCoordinating social media presence and contentNegotiated company wide pricing for U.S. Beef (~$1.5 million)Costing, updating, and re-evaluating entire menu to be more cost effective. Adding new items with greater sales potential and removing items not sellingKept food cost between 28-31% (BLT Steak) and 24-28% (BLT Burger) during the HK protests; restructured kitchen brigade to keep labor costs in check as well Show less

Responsible for kitchen design and build out. Write training manual, install ordering and inventory systems, menu development and costing, etc.

Responsible for the development, testing and execution of two separate concepts, On and off-site events, and banquet operations for a 150 seat restaurant and bakeryTook the restaurant from having only 3 positive months in 2016 to 11 positive months in 2017 - sales of $7millionTook over wedding tastings for off-site events and saw an increase in events of over 200% from the previous year

Brought on to run this high end Mexican Concept budgeted for $9Million in sales Responsible for changing the entire menu and re-creating all specials.Lowered turnover and was able to streamline systems and control food and labor costsReceived two stars from Phil Vettel of the Chicago Tribune. Voted best new tacos by Zagat.

Created standards, help create and streamline menus, procurement, and labor efficiency for this members only, roving supper club that had expanded to over 30 cities across the country.Accountable for day-to-day operations as well as hiring staff and making industry contacts while maintaining a 95% travel schedule

Worked under the guidance of Chefs Josiah Citrin and Ken Takayama at Michelin two-star French restaurant.

Menu planning and development, ordering, running events and the day to day operations of the kitchen Hired and trained staff of 6-12 cooks and implemented all systems