EXECUTIVE CHEF - AMERICAN EXPRESS CENTURION LOUNGE / COMPASS GROUP - FLIK HOSPITALITY - Miami International Airport, FL
(2026-03)
- Lead culinary operations for a high-volume luxury airport lounge serving a diverse international clientele.
- Manage, train, and develop a culinary team including 4 Sous Chefs and 20 cooks, ensuring consistency, quality, and efficiency.
- Oversee daily production, menu execution, food presentation, and premium brand standards.
- Manage inventory, purchasing, food cost control, sanitation, and vendor relations while maintaining operational excellence.
- Ensure compliance with HACCP, food safety, airport standards, and company policies in a fast-paced environment.
EXECUTIVE CHEF - LEMON TREE - Coral Gables, FL
(2024-12 - 2026-02)
- Directs and manages all kitchen operations, including menu planning, food preparation, and presentation, ensuring compliance with hospital nutrition guidelines and food safety regulations.
- Supervises, trains, and schedules culinary staff, fostering a collaborative kitchen environment focused on quality, efficiency, and adherence to healthcare dietary standards.
- Develops and manages food service budgets, controls costs, and maintains inventory systems to ensure the availability of fresh, high-quality ingredients while minimizing waste.
EXECUTIVE CHEF - COMPASS GROUP - Coral Gables, FL
(2022-01 - 2024-12)
- Led all culinary operations at Coral Gables Hospital ensuring food quality, safety, and dietary compliance.
- Responsible for retail restaurant and patient operations of 245-bed facility with a CSAT of 99%.
- Managed the kitchen staff, developed menus tailored to patient needs, and adhered to strict food safety regulations while considering the specific dietary requirements of patients.
EXECUTIVE CHEF - THE HORIZON CLUB, LUXURIOUS SENIOR LIVING COMMUNITY - Deerfield Beach, FL
(2017-09 - 2021-12)
- Managed all aspects of the culinary operations for club members.
- Directed procurement, food preparation, and all operations of food items.
- Scrutinized culinary group members by training, instructing, and mentoring, and performed periodic inventory and other functions such as labor staffing and schedule.
EXECUTIVE CHEF - THE PALACE GROUP, LUXURIOUS SENIOR LIVING COMMUNITY - Miami, FL
(2012-11 - 2017-06)
- Responsible for designing and monitoring food preparation while providing culinary leadership and employee training.
- Managed budget and cost control. Ensured quality production standards were followed and maintained.
- Maintained safe and secure environment by establishing standards and procedures, complying with sanitation and local regulations.
EXECUTIVE CHEF - LE CORDON BLEU - Miami, FL
(2009-05 - 2012-10)
- Responsible for managing LCB Technique Restaurant foodservice operation, supervising menu development, preparation, presentation, inventory, and financial aspects of the food operation.
- Responsible for teaching sanitation, nutrition, and culinary skills to students pursuing a career in the culinary arts in conformity with LCB lesson plans.
- Conducted in-classroom demonstrations of techniques and concepts as required by the curriculum.
EXECUTIVE SOUS CHEF - THE LANGHAM HUNTINGTON HOTEL & SPA - Los Angeles, CA
(2008-06 - 2009-04)
- Responsible for overlooking and supervising 5 Food & Beverage outlets, including a One Michelin Star fine dining restaurant.
- Supervised and continuously trained 60 cooks.
- Managed inventory, food cost control, budgeting, and all other financial aspects.
EXECUTIVE SOUS CHEF - WINDOWS CATERING COMPANY - Alexandria, VA
(2007-07 - 2008-06)
- Responsible for training a staff of 50 people.
- In charge of food preparation and delivery for functions with up to 1,000 people.
- Prepared and executed tasting menus.
EXECUTIVE SOUS CHEF - RITZ-CARLTON HOTEL - Key Biscayne, FL
(2005-09 - 2007-06)
- Reported directly to the Executive Chef and F&B; Director.
- Direct supervision of 6 Sous Chefs and responsible for 80 cooks.
- Managed and supervised banquet kitchen, Garde Manger, main kitchen, and two restaurants at a 490-room hotel.
- Responsible for on-going training to continuously achieve highest standards, ensuring all menus, recipes, and methods are followed.
Chef Tournant - RITZ-CARLTON HOTEL - Lisbon, Portugal
(2004-05 - 2005-09)
- Trained and developed the existing staff according to the standards of the company.
- During this period had assignments as Task Force at the Ritz-Carlton Spain and Ritz-Carlton Dubai.
Banquet Chef - RITZ-CARLTON HOTEL - Key Biscayne, FL
(2002-03 - 2004-05)
- Successfully managed the banquet kitchen maintaining high levels of food quality and service.
- Maintained expenses below budget through accurate purchasing planning and waste reduction.
Garde Manger Chef - RITZ-CARLTON HOTEL - Marina del Rey, CA
(2000-10 - 2002-03)
- Responsible for all banqueting events for up to 700 people.
- Successfully managed and supervised all the parties in the kitchen.
Dining Room Chef de Partie - RITZ-CARLTON HOTEL - Atlanta, GA
(1996-05 - 2000-10)
- In charge of the restaurant menu and creating new plates, combining French food with a Thai touch.
- Worked under the direction of Michelin Chef Joel Antunes.
Garde Manger as Lead Cook - RITZ-CARLTON HOTEL - Aspen, CO
(1995-05 - 1996-03)
RESTAURANT SOUS CHEF, RESTAURANT LE CYGNE - NOGA HILTON - Geneva, Switzerland
(1990-04 - 1995-04)
- Supervised 12 line cooks of French cuisine menus.
