• Develop and value engineer food and nutritional supplement formulations that leverage innovation, while adhering to product nutritional blueprint requirements • Scout and explore raw material ingredients for uniform taste, controlled cost, safety and nutritional value • Expert in analytical testing: FT4 powder rheometer, moisture analyzer, colorimeter, texture analyzer, pH meter, brix measurements • Led cost-saving strategies, achieving company-wide financial savings of approximately $600,000

• Oversaw scale-up of ready-to-eat meals, sauces, and protein SKUs, using conveyor ovens and chester jensen kettles and rheon machinery; conducted shelf-life testing and organoleptic evaluations post trial• Project managed new meal launches with R&D, operations, QA, and procurement; optimized processes post-launch to maintain quality as orders scaled • Reduced waste by 10% through yield studies and improved in-house product output.• Developed a sauce catalog using Brookfield viscosity measurements, standardizing recipes for consistency and efficiency.• Quality ensured shelf life extender met parameters prior to trial runs• Launched 3–5 SKUs per month while improving the existing portfolio of over 60 meals • Trained operations teams on new meal standards, specs, and troubleshooting, ensuring quality and efficiency.• Optimized production line efficiency through lean manufacturing practices and addressed operational challenges.

Participated in Noma's culinary team, renowned for its innovation in New Nordic Cuisine and multiple global accolades Developed problem-solving abilities by assisting in preparation, plating and troubleshooting to ensure flawless execution during serviceGained expertise in multitasking and time management by working across service kitchen and fermentation lab operations in a fast paced Michelin-starred environment

Prepared fish and pasta to fine-dining professional standards ensuring consistency and quality Managed the preparation, inventory, and organization of vegetables, grains, starches, and purees across multiple stations for efficient service.Collaborated with the chef to design and execute elegant mid-courses and amuses, enhancing the dining experience and sparking customer interest.

Co-founded OurGrain to commercialize sustainable products using upcycled brewer's spent grain, transforming food waste into valuable consumer goods.Developed innovative pasta and bread recipes, showcasing the versatility of spent grain as a nutritious and sustainable ingredient.Achieved first-place recognition at the Research Chefs Association competition for creating the Hazelnut Doppio scone and addressing the challenge of food waste reduction.Advocated for sustainable food practices and spearheaded efforts to bring upcycled products to market.

Assisted with recipe development for the Cook’s Illustrated team through testing recipes and organizing photo shootsWorked with development team to create final recipesDeveloped research skills to create unique twists on home cooked foods

Oversaw food production throughout the day and ensured high quality food

Assisted in developing menu items Broke down protein such as, Beef, fish and pork Worked on Kitchen Stations-Grill-Saute-Fry

Executed the following responsibilities with maturing culinary techniques and effective organizational skill to support a high-volume fine seafood restaurant and bar:• Prepared and plated appetizers• Plated entrees and desserts • Prepared sauces and specialty mayonnaise on demand for the expediter• Performed a variety of preparation duties, from cutting fresh produce to making tortilla chips, outside the service hours

Applied culinary knowledge and techniques to support the successful operation of a four-stars restaurant owned by Yale University. Responsibilities included:• Supported various food stations (Grill, Sautee, Fry). • Performed a variety of preparation duties, from cutting fresh produce to baking desserts, outside the service hours.• Collaborated with other kitchen staff to experiment and test new recipes. One of my creations was added to the menu at Mory’s.