Executive Chef - Chesapeake & Maine / Boston Beer Company - Rehoboth Beach, DE
(2026-01)
- Utilize local, fresh food products to support local economies and showcase community support.
- Lead menu development and create daily features using fresh, locally sourced ingredients.
- Transitioned the menu to virtually gluten-free offerings, helping expand the restaurant's clientele.
- Hire, train, and manage a culinary team of up to 15 employees.
- Manage purchasing and inventory while controlling food and labor costs.
- Oversee daily kitchen operations while maintaining food safety and company standards.
Executive Chef - Foxy's Harbor Grille - Saint Michaels, MD
(2022-01 - 2024-12)
- Implement comprehensive needs assessment mechanisms to identify demand for products and services
- Recommend, plan and roll out effective promotional strategies to increase revenue
- Manage up to 20 team members regarding adherence to budgets, standards and regulations
- Lead hiring and training of new department managers to spearhead organizational improvements
- Oversee all aspects of day to day kitchen operations, including responsibility to stay within projection budgets
Sous Chef - Pines Public House and Eatery - Berlin, MD
(2020-01 - 2022-12)
- Manage staff hiring and training to acquire and develop talent that leads to improved customer satisfaction
- Create menus in support of the chef to increase profitability
- Develop recipes and manuals for continued staff development
Consulting Chef - Live to Eat Hospitality Group - Bethany Beach, DE
(2017-01 - 2020-12)
- Ensure proper kitchen design, layout cohesiveness and flow to enhance efficiency and present a welcoming atmosphere.
- Conduct property evaluations to align with objectives and maximize profitability
- Implement comprehensive needs assessment mechanisms to identify demand for products and services
- Recommend, plan and roll out effective promotional strategies to increase revenue
- Manage up to 25 team members regarding adherence to budgets, standards and regulations
- Lead hiring and training of new department managers to spearhead organizational improvements
- Oversee all aspects of project execution, including progress of each phase, quality of workmanship and team performance to drive on-time completion of deliverables
Corporate Chef de Cuisine - Cambridge Eateries LLC - Cambridge, MD
(2015-01 - 2017-12)
- Directed seasonal and specialty menus for all properties with Chef/Owner.
- Completed nightly, weekly and monthly inventories to optimize product allocation for a consistently excellent customer experience
- Headed new property launches by planning and executing full project through completion
- Increased culinary and service standards to ensure superior service that resulted in strong customer retention
Executive Chef - Redfish LLC - Port Orford, OR
(2014-01 - 2014-12)
- Utilized local, fresh food products to support local economies and showcase community support.
- Oversaw costing and bidding for all local contractors to provide sustainable services and operations
- Conceptualized and directed a full kitchen remodel, including the acquisition of all major and minor equipment, resulting in an improved layout and strengthened revenue
- Reorganized entire wine cellar and menu to customize offerings that met customer demand and interests
- Incorporated various high-level techniques while creating recipes to build flavor and unique visual appeal
Consulting Chef - Barefoot Cay Marina and Dive Resort - Roatan, Honduras
(2012-01 - 2013-12)
- Developed menu for existing restaurant and outlet by identifying local trends and aligning with demand.
- Assessed gaps in kitchen performance and purchased proper kitchen equipment to increase potential
- Produced bilingual recipe books and ordering charts to foster an environment of inclusiveness
- Managed staff hiring and training to acquire and develop talent that led to improved customer satisfaction
Consulting Chef - Maya Beach Hotel & Bistro - Placencia, Belize
(2011-01 - 2012-12)
- Played a key role in maintaining efficient day-to-day kitchen operations.
- Initiated and sustained the growth of the F&B department, significantly enhancing business development
- Generated and facilitated staff training and development
- Introduced new menu items and recipes
Executive Chef - Flavor - Cabo San Lucas, Mexico
(2009-01 - 2011-12)
- Completed full kitchen design – ground up/build out.
- Created innovative custom drink menu and wine list to attract new business
- Specked kitchen/bar equipment, small wares, BOH and FOH
- Utilized local farms and imported items to Southern Baja by assessing various vendors and available resources
- Enhanced brand impact in collaboration with the owner that positively affected future projects
Executive Chef - Fifty 5 Degrees Wine Bar - Tulsa, OK
(2007-01 - 2008-12)
- Executed wine dinners in conjunction with wine purveyors.
- Evaluated areas for improvement and led a strategic staff reorganization to maximize efficiency and potential
- Delivered effectual menu development that included the use of local farms to cultivate community advocacy
- Marketed restaurant to desired clientele via cooking demonstrations, charity events and in-home caterings
- Reduced food cost from 51% to an actual working food cost of 28%
