Traveling Task Force Chef - United Restaurant Hospitality Group - Charlotte, NC (Remote Based)
(2026-06)
Culinary Director - The Windsor - Venice, FL
(2025-08 - 2026-06)
- Run and oversee the entire back of house and service operations of a retirement and assisted living community, with a population of just over 100
Executive Chef - The Banyan House - Wellen Park, FL
(2024-11 - 2025-07)
- Design and execute innovative and seasonal menus to elevate dining experiences.
- Oversee all kitchen operations and staff, ensuring compliance with company, health and safety standards.
- Train and lead back-of-house and inform front of house staff towards high and consistent service standards.
Food and Beverage Manager - Plantation Golf and Country Club - Venice, FL
(2023-11 - 2024-11)
- Managed daily dining and beverage operations, overseeing front- and back-of-house teams.
- Developed menus, controlled inventory, and reduced costs through strategic vendor management.
- Organized private events and banquets, achieving high member and company satisfaction.
- Ensured compliance with health, safety, and sanitation regulations.
Executive Chef - La Scala - Savannah, GA
(2022-04 - 2023-10)
- Reduced labor and food costs by establishing data-driven baselines and standardized recipes.
- Revamped BOH operations, including staff training, kitchen systems, and vendor relationships.
- Implemented KPIs, SOPs, and inventory systems, improving efficiency and sanitation standards.
- Created AM prep team and expo position to streamline service execution.
Production Consultant/Production Manager - Hot Crispy Oil LLC - Albany, NY
(2021-09 - 2022-04)
- Designed food production facility layout and oversaw equipment installations.
- Developed production systems and new condiments, securing FDA approval via Cornell University.
- Managed supply chain logistics and vendor relationships for national distribution.
Co-Owner/Executive Chef - JWVMAS LLC (The Paper Dragon Cafe/Bistro) - Albany, NY
(2019-06 - 2022-01)
- Launched two locations blending New York deli classics with Asian influences, earning local and state media recognition.
- Invented the Shrimp Dog, receiving a New York State Assembly Citation.
- Managed all operations, from menu creation to renovations, despite pandemic-related setbacks until untimely closure.
Food and Beverage Director/Campus Executive Chef - The University of Miami Rosensteil Campus, Salt Waterfront Restaurant - Miami, FL
(2014-05 - 2018-11)
- Oversaw campus dining and full-service restaurant operations, serving diverse menus.
- Developed policies ensuring compliance with university and state regulations.
- Managed budgets, inventory, and staff training, enhancing operational efficiency.
Sous Chef - Marigold Kitchen - Philadelphia, PA
(2012-04 - 2014-05)
- Executed high-volume, multi-course tasting menus at a 3-Bell award-winning restaurant.
- Mastered advanced culinary techniques, including sous vide and molecular gastronomy.
- Trained staff and maintained high sanitation and plating standards.
Catering Chef Manager - B And E LLC (Greenfield Food) - Lancaster, PA
(2006-09 - 2012-04)
Began culinary career here. Trained in and executed a multitude of different roles (bus boy, host, server, dishwasher) beginning in summer of 1999 and throughout high school.
- Lead catering operations, ensuring compliance with health and safety standards.
- Coordinated events, managed inventory, and delivered exceptional customer service.
