The Left Bank Restaurant & Bar offers satisfying premium steaks, a selection of perfectly cooked fish, vegetarian options, and fresh perspectives on the season’s harvest — all complemented by a variety of wine, cocktails and beer. We believe in culinary collaboration that explores new ideas in flavor and sourcing. Our team works together to bring food and dining experiences that nourish and nurture people and planet.

Menu planning and recipe developmentStudent engagement with food samplings and action stationsEmployee kitchen training and food enhancement

Teaching culinary demosStudent development and career assistanceCulinary and classroom lectures

Underground West – York, PA 2014 to PresentPrivate ChefEXECUTIVE CHEFHarvest locally, reduce waste and make everything delicious. Seasonal. Wholistic. Rustic. • Menu planning and ingredient sourcing from local farmers, which can range from 70 – 95 % of the menu sourced from local farmers and producers• Planning and coordination of catering events ranging from 10 to 200.• Training both BOH and FOH associates.

Health World Café – York, PA 2010 to PresentNot-for-profit community café dedicated to simultaneously providing affordable meals while promoting locally-sourced foods.CHAIRMAN OF THE BOARDAppointed as Chairman of the Board after several months work guiding operations and strategic planning for non-profit restaurant. Define not-for-profit business plan and drive operations to enable business to grow into retail location. Direct teams of volunteers.• Instrumental in organization’s receipt of $20K grant from YorIT.• Laid foundation for organization to source up to 95% of ingredients locally during summer.

Sage Dining Services – Owing Mills, MD 2008 to PresentFoodservice provider with approximately 200 units across US and more than $250M in annual revenue.DIRECTOR OF DINING SERVICESComprehensive oversight for $1M budget and team of approximately 15 hourly and one salaried employees. Envision and capitalize on new opportunities for business growth and improvement, promoting sustainable and local programs. Ensure top product quality while driving brand awareness and perception by effectively ensuring proper menu mix and steering sourcing efforts. Recruit, mentor, and develop team members, driving top financial and operational performance while maintaining high motivation and morale. Negotiate and maintain lasting, profitable relations with clients. Scope of oversight includes forecasting and financial decision-making• Pioneered business unit’s first green initiatives and grew as strategic emphasis and value-added aspect of brand.• Launched successful composting program in FY11, converting 16.6 tons of produce and compostable materials into compost in first year.• Deftly accommodated economic downturn in FY08, realigning and refocusing operations and menu offered to maintain service volume and quality, while increasing profitability following mandate to downsize.• Revitalized and strengthened menu to incorporate fresher ingredients and locally sourced ingredients, as well as offering greater diversity without requiring additional staff

Chartwells – Compass Group, North American Div. – Multiple Locations 2002 to 2008Compass Group is the leader in sustainable food service with 180K employees in 48 states.DIRECTOR OF DINING SERVICES, Oldfields School Flik Independent Schools (2006 to 2008)Provided well-rounded leadership to dining services program, consisting of 10 hourly employees and a manager. Served as primary account liaison, ensuring strong client relationships and driving retention. Steered sourcing and pricing for food and beverage. Controlled inventory and budgeting activities.• Showcased talent for mentoring employees, positioning Manager to smoothly transition into role following departure.• Cultivated top-tier client experience at all levels and smooth operations for food service program by leveraging knowledge of cost control and merchandising.DIRECTOR OF FOOD SERVICE, Towson University (2005 to 2006) Balanced oversight for retail food service operations across three distinct business units. Set retail strategies, including pricing, inventory and stock levels, and stock mixture. Play key role in determining menu mix. Collaborated and communicated closely with three managers and between 40 and 50 hourly employees to ensure smooth operations.• Streamlined front-end and back-end operations to maximize merchandising and drive “impulse purchases” by customers, increasing check average.ASSOCIATE DIRECTOR OF DINING SERVICES, York College (2002 to 2005)Fostered strong relationships with employees and associates, communicating to direct food service operations and service customers effectively. Held responsibility for approximately 40 hourly employees. Gained rich insights into retail operations in food services industry, including food costs and usage.• Simplified back-end systems for inventory, purchases, facility organization, and flow to drive inventory turns and maintain costs within budget.• Led multiple front-end renovations, collaborating with designers and contractors.