EXECUTIVE SOUS CHEF | LUXURY HOSPITALITY CULINARY LEADER
Send a job offer directly to this candidate
Classically trained chef with extensive experience in luxury dining, high-volume operations, VIP service, and multi-outlet culinary environments. Recognized for leading teams, maintaining Forbes-level standards, controlling costs, and executing refined guest experiences. Skilled across pastry, savory, butchery, and menu development.
Chef at Vegas Golden Knights (2026-01 – Present)
Lead culinary execution for large-scale hospitality and VIP events while supporting executive leadership with production, quality standards, and service logistics.
Pastry Chef at Bazaar Meat by José Andrés (2025-01 – 2025-12)
Directed pastry execution, menu concepts, plating standards, and inventory systems within a globally recognized fine dining environment.
Senior Chef Tournant at The Bedford by Martha Stewart (2024-01 – 2024-12)
Act as kitchen leader in absence of executive leadership; supervise 20+ staff; manage P&L;, schedules, BEOs, vendor ordering, sanitation compliance, and production oversight.
Pastry Sous Chef at Partage (2024-01 – 2025-12)
Designed plated desserts, contributed to seasonal menus, managed inventory and prep systems.
Chef / Pastry Chef at La Petite Maison (2023-01 – 2024-12)
Oversaw kitchen workflow, trained staff, executed expo, and supported banquets and events.
Cook at Hell's Kitchen (2023-01 – 2024-12)
Maintained high-volume service standards, ensured compliance, and assisted training staff.
Private Chef at Happy Flower Gourmet (2019-01 – 2023-12)
Created luxury in-home dining experiences for high-net-worth clients, managing sourcing, menus, prep, and execution.
Seafood Cook at Bouchon Bistro (2017-01 – 2019-12)
Maintained premium seafood quality, trained team members, and ensured safety compliance.
Cook at Harvest Bellagio (2016-01 – 2017-12)
Prepared multi-station dishes in high-end resort dining environment.
Fryer Cook at Rhythm Kitchen (2015-01 – 2016-12)
Handled high-volume fryer production with consistency and sanitation standards.
Breakfast Cook at PublicUs (2015-01 – 2015-12)
Executed breakfast service and trained staff while maintaining quality control.
Garde Manger at Honey Salt (2015-01 – 2015-12)
Prepared charcuterie, cold dishes, and desserts while assisting menu development.
Le Cordon Bleu College Of Culinary Arts
