Executive Chef Consultant
Buschenschank

January 2011 – January 2012 (1 year 1 month)

Northern Italian, German
Designed cuisine concept and menus including writing recipe book, preparing kitchen for grand-
opening and hiring and training staff.
Banquet Chef
Del Posto

January 2009 – January 2011 (2 years 1 month)

Poissonier, Saucier - Italian, American
Catered private events for high-end clientele.
Achieved $1.7 million on banquet revenue in 2010.

Executive Chef
Nolia, Boucarou, Blue Elm​​

January 2005 – January 2009 (4 years 1 month)

Opening Chef, kitchen designer. Oversaw all kitchen operations, tactfully coached house staff to deal
with upscale fine dining, high-volume establishments.
Achieved year-end labor cost goals by 12% through implementation of cross-training initiatives and
other efficiency-enhancing efforts.

Executive Chef
Restaurant Associates: UBS, Rockefeller University, Harvard Business School

January 2001 – January 2004 (3 years 1 month)

of the executive dining rooms/catering - Continental
Responsible for a la carte for all executives and clientele as well as high-end banquet dinners. Managed all kitchen operations while developing and designing an appealing cost-effective menu
with seasonal specials. Catered private dinners and large banquet parties up to 5000 people for the Rockefeller University.
Catered a Star Wars exhibition party for over 10,000 people at Boston, Museum of Science.

Sous Chef
China Grill Management: Asia de Cuba, China Grill

January 1997 – January 2000 (3 years 1 month)

Assisted executive chef with all kitchen operations
Learned how to operate in a high-volume environment

Chef de Partie
Le Bernadin

January 1995 – January 1996 (1 year 1 month)

Responsible for preparing all proteins and sauces