Responsible for all food and beverage service on 5 boats in NYC. Duties include wine lists selections, cocktail creation, all provisioning of menu items, recipe development, staff training, hiring and lead for all private events. Timing of multiple events in various floating kitchens, can be up to 10 events daily. Training staff in service, front of house and back of house management, food safety and development of five different menus from breakfast to dinner on five different vessels.

Development of NY Artisanal food menus and recipe creations for all special events.. Responsible for selection and creation of wine, spirits, beer, cheese pairing menu featuring all local products.Train chef in presentation and realization of all menus.Create series of food and beverage focused events for yearly promotion including wine regions of the world tasting series, beer/cheese and chocolate, whiskey and cheese and jazz age cocktails.Host of both ticketed and private charter wine events.

Corporate and individual wine seminars/tastings for groups of 10-200 in NY Metro Area. Specializing in fun, informative style and regional theme pairing. In office or off-site custom designed wine events, sommelier services, cellar management.Custom designed wine and cheese pairing seminars and cocktail classes for private individuals or corporate team building events. Topics ranging from wine and cheese 101 to more educational events for wine savvy participants. Detail oriented, professionally led power point presentations or casual social tastings crafted to clients needs.Wine list creation and staff training for wine education, cheese service and bartending/cocktail service.Contributing writer for Hudson Valley Wine Magazine. Guest blogger on Palate Press, The List Producer, Pasta's Kitchen and Luxury Lifestyle.Featured in Edible Manhattan as an Edible Notable, Best Events Magazine, Time Out NY and Wine Spectator online.

Created and executed series of wine and cheese classes including wines and cheeses of Spain, France and international focus. Successfully marketed event through social media to achieve sold out events and private tastings.

Responsible for advertising, wine events, planning of private educational tastings for group tours and individuals, food pairing for large scale events, e-marketing, and occasional cellar work with winemaker.

Developed and managed business that included a 150 seat restaurant, multi unit rentals, and offsite catering business. Head Chef, menu development, staff training, wine tastings events, day to day business management.

Position as bartender advanced to Beverage Manager in 1990. Responsible for staff training, customer relations, specialty beverage development, entertainment, and beverage cost program.Responsible for award of "Most Fun Bar on East Coast" by Top Shelf Magazine. This was achieved by winning cocktail recipe and promotional video.