Executive Chef - Cohen's Retreat - Savannah, GA
(2023-03 - 2026-01)
- Operational Excellence: Directed culinary operations for dining room, onsite/offsite catering, and large-scale banquets, ensuring seamless execution even during understaffed periods.
- Financial Control: Managed labor costs, food waste, and operating expenses to maximize profitability and hit COGS targets.
- Menu Innovation: Designed and executed diverse menus focusing on high-quality flavor profiles and local sourcing.
- Facility Optimization: Redesigned food preparation and receiving areas to enhance workflow efficiency and safety standards.
- Team Leadership: Recruited, trained, and mentored kitchen staff; educated front-of-house teams on technical cooking methods and regional ingredients.
Executive Chef - Lucky Rooster Kitchen + Bar - Hilton Head Island, SC
(2021-03 - 2022-07)
- Post-Pandemic Relaunch: Led the successful reopening with a new American Bistro concept, blending classic French techniques with traditional Southern ingredients.
- Strategic Expansion: Oversaw the culinary development of a sister property, including kitchen layout design, equipment selection, and operational workflow.
- Curated Experiences: Developed specialized menus with beverage pairings for high-end events and local food festivals.
Executive Chef - Circa 1875 French Bistro - Savannah, GA
(2010-06 - 2021-01)
- Opening Leadership: Launched the bistro from the ground up, establishing all signature menus, purveyor relationships, and standardized recipes.
- Consistent Excellence: Maintained a 100% Health Department inspection score for 7 consecutive years and earned "Best French Restaurant" honors for 4 years.
- Efficiency & Analytics: Developed custom Excel-based cost sheets, inventory guides, and order systems to streamline high-volume operations and minimize waste.
- Community Engagement: Managed culinary execution for major events including the Savannah Food and Wine Festival and various charity fundraisers.
Sous Chef - The Mansion on Forsyth Park (700 Drayton) - Savannah, GA
(2008-03 - 2010-06)
- Cost Reduction: Successfully decreased F&B food costs by 5.7% within 5 months through menu engineering and inventory management.
- Sustainability Pioneer: Implemented "green" standards by partnering with local farmers for waste-to-compost barter programs.
- VIP Relations: Developed bespoke tasting menus for VIP guests and weddings in a luxury fine-dining environment.
