Senior Manager, Prepared Foods and Catering at Fosters (2021-01 – Present)
Lead operations across multiple prepared foods and catering outlets generating approximately $26M in annual revenue.
- Increased sales by 30% over four years through menu innovation, product development, improved merchandising, and operational discipline.
- Oversee procurement, product mix, quality standards, labor planning, training, and day-to-day execution across multiple food categories.
- Develop new revenue streams and food programs aligned with customer demand, seasonal opportunities, and broader company goals.
- Partner with vendors and internal teams to improve sourcing, consistency, and category performance across prepared foods, bakery, specialty, and catering programs.
- Led the development and expansion of specialty offerings including custom cakes, charcuterie, fromagerie, and live food stations.
- Created and implemented training systems to improve quality, consistency, and team engagement.
- Managed foodservice construction and renovation projects from concept to completion using 3D AutoCAD, coordinating contractors, engineers, and stakeholders.
- Worked closely with marketing to support product launches, promotional campaigns, and social media initiatives tied to revenue growth.
Travel Sabbatical (2019-01 – 2021-12)
- Spent two years traveling through Japan, Vietnam, Cambodia, Laos, Serbia, Greece, Turkey, Tunisia, and Rwanda, exploring food culture, markets, ingredients, and local traditions.
- Traveled independently through the early stages of COVID-19, building resilience, adaptability, and a broader perspective that continues to inform food development and guest experience.
Executive Chef / Owner at Fuel Gastro Pub and Diner (2016-01 – 2019-12)
Opened and operated a farm-to-table New American concept centered on bold flavors, local ingredients, and a focused culinary identity.
- Directed all areas of the business including menu development, procurement, kitchen operations, staffing, training, and financial performance.
- Built a differentiated dining experience through strong food execution, creative concepting, and operational control.
- Managed supplier relationships and purchasing to maintain product quality while protecting margins.
F&B Consultant / Contract Chef at Cryptomeria Consulting (2013-01 – 2019-12)
- Provided consulting support in menu development, procurement, training, food quality, operational systems, and team performance.
- Worked as an on-site chef in remote forestry, mining, and construction camps in Northern and High Arctic Canada.
- Delivered high-quality food service in demanding environments requiring strong logistics, planning, adaptability, and disciplined execution.
- Supported food programs where provisioning, consistency, and operational reliability were critical.
Executive Chef at Karma Restaurant & Lounge (2010-01 – 2013-12)
- Helped establish a fine dining Asian fusion concept known for inventive menus and strong guest appeal.
- Developed dishes that combined Caribbean ingredients with premium imported products to create distinctive culinary experiences.
- Oversaw kitchen leadership, menu execution, quality standards, and team development.
Executive Chef at Drift Izakaya (2008-01 – 2010-12)
- Opened a Japanese-influenced restaurant recognized for culinary creativity and concept originality.
- Contributed to the business being named one of the Top 5 Most Innovative Businesses in the region.
- Led menu development, hiring, training, kitchen systems, and day-to-day operations.
Executive Chef / Owner at Umami Fusion Dining (2006-01 – 2008-12)
- Owned and operated a kosher fine dining restaurant specializing in sushi and steaks.
- Built a loyal customer base through quality, innovation, and a clearly defined concept.
- Managed all aspects of the business including menu design, purchasing, staffing, and operations.
Camp Chef at Brinkman Reforestation (2009-01 – 2016-12)
- Managed food service for 40–70 people in remote camp environments.
- Oversaw provisioning, meal production, logistics, and camp setup under rugged conditions.
- Demonstrated strong organizational discipline, adaptability, and resourcefulness in isolated settings.
Artist Manager at Road Pops Music (2002-01 – 2006-12)
Managed bands, produced records and music videos, supported branding and promotion, and helped secure a major label deal with Universal USA.
Project Manager at The Da Vinci Project (Ansari X Prize) (2000-01 – 2005-12)
Supported project coordination, technical collaboration, and design development within a private aerospace initiative.
