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Senior Consultant Executive Chef- The Signature Group, Consultant Firm 2014- PresentNew Assignment. Run and operate Food & Beverage operations, bringing quality and service up to a high standard. Accomplished this by placing controls, policies and procedures in place by working alongside and instructionally changed menus, lists and quality of product used. Decreased food costs also by 12 % by installing certain procedures and directives to keep costs in line while increasing the quality of service on a ’la carte, banquet and off site catering business. Also, assisted instructionally a strategic marketing directive and action plan for future increase in business. As “Troubleshooter Travel Executive Chef”.Pass Assignments Executive Chef Consultant Wolfers Roost CC Albany New York and The Beautiful Horseshoe Bend CC in Roswell Georgia. Now with a new assignment working with Signature Group consulting in Montalcino Italy once a month beautiful wine country Tuscany while still working for the Bridgewater club.New position Enterim Executive Chef/ Consultant to the beautiful Hope Valley Country Club in Durham NC working Close with GM COO Miss. Christa Evans. End of assignment April 8th 2018

Will finalize May 2021 and starting at Mountain Brook Club

Culinary Consultant Interim Executive Chef Done

Working in Mountain Brook most beautiful Club I ever seeing before where is so beautiful with wonderful members and a Great GM Mark Lockridge with a wonderful vision for the Club and I am proud to be part of it.Thank you to my GM Mark for share it with me.

What a great experience working for great GM. Miss. Christa Evans a fantastic experience GM and organizationFantastic Culinary team leaving Hope Valley County Club with a smile and sadnesses with great membership will missTime went by very quick and now time to move on to another great Club with highly Professional GMThank you Miss. Christa Evans for all of your help and thank you culinary team

Final chapter has come to the end . I am leaving The Bridgewater Club on December 17th for new assignments my last day will be December 17 2017. I will miss my co workers and my GM. Working again with one of my favor GM Mike Gardner at The Bridgwater Club, training and developing new menus for the great membership at this beautiful Country Club in Carmel Indiana with 1200 members

Senior Consultant Executive Chef.Hired to train as troubleshooter all kitchen staff, place new inventory and sanitation structure,seasonal menus with a goal to increase numbers a la carte. Assignment was successfully done.

Executive Chef – Long Cove Club, Hilton Head Island, SC Hired to engineer the Grand Re-Opening of this premier country club at the completion of a $6.5M renovation. Trained, developed, supervised and controlled all kitchen operations. Developed and effectuated a novel theme and concept of operations including successfully initiating and testing new and untried concepts in food preparation and presentation for the membership.

Chef / F&B Director– River Run Country Club, Davidson, NC 2010 – 2013Directed culinary operations (multiple kitchens). Showed 35% increase in à la carte dining, snack bar, special events and banquets ($1.8M annual revenue) for a 600 member private Club through comprehensive menu design and engineering. Created and implemented new menus for banquets to suit the particular needs of each respective party. Worked to procure the Chiquita Classic Web.Com PGA tour, a $160,000, eight day event (brought in food fost at 28% and kitchen labor at 9%). Hosted USTA tournament with over 2,000 fans and players. Both events subsequently signed three-year contracts.

Executive Chef – Prestonwood Country Club, Cary, NC 2005 – 2009Directed all daily culinary operations for this premier country club with 2,000 members and host of the Senior PGA SAS Championship. Managed a varied and busy set of venues including main à la carte dining room serving 200 covers per evening, banquet ballroom with a total $5M sales, serving 10 to 1,000, and a daily luncheon buffet that was the “Talk of the Triangle.”

Executive Chef – Scottsbluff Country Club, Scottsbluff, NE 2003 – 2005Developed, implemented, and directed all culinary operations for this new member country club. Hired, trained, supervised, mentored, motivated, and evaluated staff of 23; and dramatically reduced turnover and labor costs. Created and implemented new menus and initiated and tested new and untried concepts in both food preparation and presentation.

Executive Chef – Hillcrest Country Club, Boise, ID 8 YearsDeveloped, implemented, and directed all culinary operations for this first-class country club, delivering high seasonal cuisine. Organized and coordinated all culinary operations for the 1996, 1998, and 1999 Nike golf tournaments. Created and implemented new menus, controlled food and labor costs, ordered food and supplies, and managed inventory control

Executive Chef – Sports City Cafe, Inc., Cupertino, CA 4 YearsDirected all daily culinary operations for this start-up restaurant owned by three prominent San Francisco Forty-Niners football players. Created new, healthier menu and dramatically reduced operating and food costs, while improving food and service quality. Individually featured in a People Magazine article and honored at Celebrity Chefs culinary shows.

MExecutive Chef – Riviera Country Club, Pacific Palisades, CA 9 yearsDirected all daily culinary operations at this world-famous club specializing in fine dining. Satisfied discriminating tastes of a membership of 1,800, including major corporate executives, movie and TV celebrities, doctors, lawyers, and CPAs. Organized and managed all foodservice facilities serving over 1,500 ABC-TV personnel, the Prince of Sweden, and Swedish athletes at the 1984 Olympics; and over 3,000 people daily for the 1983-1984 PGA and 1984-1987 LA Opens.