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Street Address    PHONE NUMBER AVAILABLEEMAIL AVAILABLEOBJECTIVE: I strive to create a dynamic, positive, forward thinking environment primed to transform guest experience into a seamless dream through the media of quality ingredients, classic technique, refined and approachable presentation and genuine guest forward service.July 22-presentCULINARY DIRECTOR, Titan hospitalityOversight of $30+ million annual sales. Responsible for hiring, firing, interviewing of all Sous and Executive chefs three concepts across six locations . Responsible for menu development, training and roll outs,assemblage and maintenance of prep books, station books, time/ temp logs, SOPs for all BOH procedures as well as Margin edge, seven shifts, and triple seat. Full menu overhaul for all catering and private dining menus ($10 million per year revenue). Responsible for menu concept and design change at Smashing grapes brand. Liaison to DOO, COO and direct report to CEO for company wide culture, financials and success of all BOH departments. Brand ambassador with multiple monthly, television and print appearances. Establishment and approval of kitchen design specs and HACCP for two new locations. Budget forecasting and deployment of the corporate chef team.
December 18-July 22Corporate Chef, FlorianaDuties include: attaining and maintaining 4.8 rating on open table, ordering, establishing and review of purveyor systems, firing, training, menu design, budget and sales forecasting, public relations and event presence, expediting, line cooking, recipe design, increase in profitability and margin, opening and designing new location including equipment sourcing, code compliance, business filings, business plan and financial assemblage, staffing, training and marketing.October 15   December 18Corporate sous Chef, Mindful restaurantsOrdering, staffing, expansion from 5 to 8 restaurants with three simultaneous openings, menu, cost , and purveyor system overhaul, mock health inspections, servsafe instruction and test proctoring, line cooking, running of private dining facility on the hill, oversight of private dining department at 10 million per annum sales, expediting, and invoicing were among duties involved.FEbruary 14   OCTOBER 15executive chef, FlorianaIncreased open table rating from 4.2 to 4.7, yelp from 3.5-4.5, won OT diners choice award twice, implemented order guides, prep lists and declining budget systems, reduced food cost by 8%, introduced farm fresh produce and expanded Italian ingredient base allowing for price point increase of 10%, line cooked, prep cooked, increased fresh pasta program from four to seven, and reorganized kitchen for better functionality october 11   february 14private chef, variousDesigned, executed menus and events ranging from private dinners to caterings of 30 plus, sourcing, invoicing, event design, personal relations, rental arrangements, licensing and inspection compliance, marketing, sales were among dutiesJuly 08-october 11sous chef, rustico alexandriaDuties included ordering, sanitation, expediting, prep and line cooking, invoicing and declining budget, heavy pizza focus.august 04-october 07sous chef, ELEVEOrdering, staffing, training, line cooking, sanitation were amongst duties
June 2000-august 04line cook then chef, Galileo/ Il RadicchioAll scratch Italian cooking under Roberto Donna which led to a promotion to Chef of another restaurant.ExperienceEducation2000Bachelor program, Ohio Wesleyan UniversityTheater major, English minor, Theta Alpha Phi memberSkills      20 plus yeas all scratch cooking      Extensive institutional knowledge and relationship in DC      Calm and collected      Excellent public presence, good at PR and brand representation      10 restaurant openings      Highly organized and systems oriented      Refined palate      Ability to run multiple locations simultaneously      Public speaking      Motivating and empowering staff with humility and encouragement      Deep understanding of financials