Executive Chef | Culinary Operations Leader | Private Chef
Send a job offer directly to this candidate
Executive Chef with more than 20 years of experience leading restaurants, corporate dining, higher education, catering, and private chef services. I enjoy building strong kitchen teams, creating seasonal menus, and delivering memorable dining experiences while maintaining high standards for food quality, cost control, and food safety. I’m a hands-on leader who believes the best kitchens are built on consistency, respect, and teamwork. Bilingual in English and Spanish.
Executive Chef | Xula LLC (Private Chef) | 2026–Present
Create customized multi-course dining experiences for private clients.
Manage menu development, purchasing, budgeting, food preparation, service, and cleanup.
Coordinate all event logistics while maintaining exceptional guest experiences.
Executive Chef I | Bon Appétit at Furman University | 2025
Directed culinary operations for campus dining and catered events.
Developed seasonal menus, managed food and labor costs, and ensured food safety compliance.
Executive Sous Chef / Site Manager | Flagship Culinary Services | 2016–2025
Managed high-volume corporate dining serving hundreds of guests daily.
Led kitchen teams, scheduling, inventory, purchasing, budgeting, HACCP compliance, and staff training.
Maintained consistent quality while meeting operational and financial goals.
Le Cordon Bleu – Culinary Arts
