While working in Las Vegas for many years I have had the opportunity to work at both large and small properties,While being responsible for the overall functions of the food outlets I have been a hands on goal driven Executive Chef that has and will give 150% of my self and my knowledge of food operations. I am one who is part of the TEAM EFFORT .--------------------------------------------------------------------------------------------------------------------------------I was the Executive Chef at the Sahara Hotel for over 7 years, after they closed their doors in 2011, I started my Consulting Business: FOOD FOR THOUGHT CONSULTINGI have over 40 years experience in the Restaurant/Hospitality Industry. To me it was only natural to start my own Consulting Business and bring all the skills that I have learned and experienced through the years to help the Food and Restaurant Industry.I have worked for several Hotel/Casinos in the Las Vegas area such as: Luxor, Caesars Palace, Nevada Palace, Fremont Hotel, Park Hotel as Executive Chef.I bring a lot of experience and creativity to the table where I can help with everything from: improving existing restaurant operations, helping you to open your "dream" restaurant, and assisting in catering services. Specifically, I can help with menus, staffing, inventory control, manufacturing of Food Products, profitability and much, much more.......My Consulting Business brings to our Clients: Innovative Restaurant & Hospitality Consulting, Development, Manufacturing, Implementation.....and much moreWhen contemplating hiring a Consultant for your Restaurant, Cafe, etc. ~ ask yourself these questions:o Starting a new restaurant?