EXECUTIVE CULINARY DIRECTOR | MULTI-UNIT OPERATIONS | P&L LEADERSHIP
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Director of Culinary Operations and Executive Chef with over 15 years of expertise leading high-volume, full-service restaurant operations and multi-unit culinary programs generating $10M+ in annual revenue. Proven track record of turning kitchens into disciplined, profitable operations. Based in Accra, Ghana with dual U.S./Ghanaian citizenship and immediate eligibility to work in-country with no visa or sponsorship requirements.
Experience includes owning full P&L responsibility across multiple high-volume locations while maintaining food and labor costs below industry benchmarks. Skilled in menu innovation, standardized inventory and waste-management protocols, kitchen operations for flagship locations, large-format catering for events up to 800 guests, and designing multi-tier training programs. Entrepreneurial background as Co-Founder & Partner of food concepts.
Recognized as a Chopped finalist on Food Network and 2025 NAACP Community Award recipient.
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