EXECUTIVE CHEF | HOSPITALITY LEADER
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Accomplished culinary professional with 30+ years of experience in restaurant and hospitality management, menu development, culinary operations, and nutrition systems. Proven expertise in creating innovative, farm-to-fork menus, optimizing food costs, leading large teams, and delivering exceptional dining experiences across diverse venues including casinos, hotels, private clubs, and corporate settings.
Chef - Sky River Casino
(2024-04)
Oversee high-volume culinary operations, menu innovation, and team leadership in a premier casino environment. Ensure quality standards, cost control, and guest satisfaction for multiple dining outlets.
Executive Chef / General Manager - Jumpstart Nutrition Café & Bar
(2020-01 - 2024-12)
Directed all culinary operations, menu development, and financial management for a health-focused dining concept. Increased revenue through innovative menu design and optimized cost control systems.
Executive Chef - Stockton Golf & Country Club
(2018-01 - 2020-12)
Developed and executed upscale, member-focused menus, elevating dining satisfaction scores. Managed budgets, food costing, and kitchen operations for high-end events.
Executive Chef - Courtyard by Marriott
(2016-01 - 2018-12)
Directed hotel kitchen operations, banquet services, and menu execution, ensuring high guest satisfaction.
Chef Instructor - Primed & Prepped YMCA Bayview
(2013-01 - 2016-12)
Developed curriculum and trained youth in culinary arts, nutrition, and food safety.
Chef Instructor - Kids Cook with Heart, American Heart Association
(2011-01 - 2015-12)
Educated youth and adults on healthy cooking practices as part of a community wellness initiative.
Special Event & Support Chef (Seasonal) - Wente Vineyards Restaurant
(2009-01 - 2010-12)
Supported large-scale vineyard events and fine dining service during peak seasons.
Purchasing Manager - Six Flags Discovery Kingdom
(2005-01 - 2008-12)
Managed multimillion-dollar purchasing operations for food, beverage, and supplies across multiple outlets.
Executive Chef - Morrison Management Specialists, Children's Hospital
(2004-01 - 2005-12)
Led hospital culinary operations, implementing nutritious, patient-centered meal plans.
Executive Chef - Nordstrom, Palo Alto - Palo Alto
(2003-01 - 2004-12)
Managed all aspects of upscale retail dining operations, including menu planning and team leadership.
Culinary Arts Degree - Culinary Arts - California Culinary Academy – Le Cordon Bleu (2000-01) San Francisco, CA
Bachelor of Science - Hospitality Management - Southern Illinois University (1997-01) Carbondale, IL
