Over saw Sababa and attached Bindaas. mainly Sababa but was involved in maintaing a combined food cost of 21-24%. Heavily involved in menu creation and constantly r&d'ing new and creative ways to make new things. Sababa is a no waste kitchen we pride ourselves in our ability to use most people's perspective trash to create and evolve.

executive sous chef. responsible for order, inventory, menu development, staff Management

worked as lead sous chef untill restaurant closed. used alot of molecular gastronomy techniques and hydrocolloids. Small fusion restaurant very involved in all aspects of running the restaurant.

started as an extern out of culinary school. worked every station and became the sous chef in just over a year of being there. I was exposed to alot of whole animal butchery and also a very diverse selection of fish butchery as well. ordered and maintained inventory. helped in menu development and has many dishes on the menu regularly. learned how to "make it happen" if you have the product and ability there is no such thing as "86" make it happen.