Executive Banquet Chef - Carmel Valley Ranch - Carmel, CA
(2023-11)
- Direct comprehensive banquet menu development and rigorous staff training, ensuring strict adherence to plating precision, portion control, and SSOP (Sanitation Standard Operating Procedures) for large-scale luxury events.
- Orchestrate complex labor planning and procurement logistics, managing high-volume inventory and kitchen staffing to maintain seamless service flow during peak seasons.
- Spearhead exclusive menu design and tasting sessions for elite corporate partners and automotive brands, including Pagani, Cadillac, Porsche, Acura, and Karma.
- Lead culinary execution for high-stakes organizations such as the 49ers Foundation, delivering world-class dining experiences that uphold the prestige of the host institution.
Executive Chef - La Crème Monterey Luxury Catering - Pacific Grove, CA
(2022-09 - 2023-10)
- Spearhead all operations for a premier, full-service scratch catering firm while providing direct mentorship and technical training to the culinary team at The Grill at Point Pinos.
- Direct end-to-end menu architecture, procurement, and execution for high-profile Monterey Car Week events, including the Concours d'Elegance, ensuring 5-star standards in high-pressure environments.
- Manage exclusive culinary contracts for The Holly Farm, designing custom wedding menus and lead private tasting sessions for a discerning high-net-worth clientele.
- Orchestrate large-scale catering activations for global brands including Porsche, Cadillac, and IndyCar at WeatherTech Raceway Laguna Seca, consistently delivering premium dining experiences for groups of 600+ guests.
Executive Chef - Workday World Headquarters (Bon Appétit) - Pleasanton, CA
(2021-04 - 2022-10)
- Directed a high-volume culinary program serving 2,500+ daily covers, spearheading the successful reintroduction of café and corporate catering services for the Workday global headquarters.
- Achieved consecutive 100% scores on Health Department inspections by implementing rigorous safety protocols and ensuring total adherence to federal, state, and local sanitation requirements.
- Provided strategic oversight and mentorship for a diverse team of 20+, including a Chef de Cuisine, Catering Chef, and two Sous Chefs, fostering a culture of high performance and mutual respect.
- Established and maintained transparent, collaborative partnerships with upper management and cross-functional peers to align culinary offerings with corporate culture and "workmate" expectations.
- Masterminded strict food-handling methodologies and temperature control systems, ensuring consistent product integrity across all dining outlets.
Executive Chef - Copper Valley Semi-Private Golf Club - Copperopolis, CA
(2019-09 - 2021-03)
- Managed a comprehensive from-scratch kitchen for a premier golf club, maintaining an elite 23% food cost through strategic procurement and waste-reduction protocols.
- Pioneered an "In-House Chef Series," delivering bespoke private dining and interactive cooking classes that significantly enhanced member value and social engagement.
- Spearheaded the club's pandemic response by developing high-end "Comfort Food" and "Marketplace" programs, maintaining revenue streams and member connection through innovative take-home dining solutions.
- Directed a regionally inspired culinary program, curating seasonal menus that showcased local Monterey Peninsula produce and sustainable, farm-to-table proteins.
- Refined the club's signature dining identity, blending high-end comfort with sophisticated American cuisine for both daily member dining and premium catered events.
Executive Chef - Verizon Media Campus (Eurest/Compass Group)
(2018-04 - 2019-03)
- Orchestrated all back-of-house operations for a high-intensity corporate campus, directing a massive team of 70+ culinary professionals, including three Sous Chefs, line cooks, and utility staff.
- Successfully managed a complex multi-outlet program serving 2,500+ daily guests, maintaining elite standards of quality and efficiency in one of Silicon Valley's most demanding corporate environments.
- Ensured 100% compliance with rigorous Eurest and Compass Group safety practices, maintaining a perfect safety record through meticulous adherence to federal, state, and local sanitation requirements.
- Directed all phases of food handling, temperature control, and procurement logistics to protect product integrity and guest safety across diverse dining concepts.
- Built and maintained high-level partnerships with upper management and cross-functional peers, serving as a strategic culinary leader until the campus transitioned to remote operations in March 2020.
Multi-Unit Executive Chef - Lifeworks Restaurant Group (Cisco Systems)
(2015-08 - 2018-05)
- Spearheaded a signature "Innovative Cooking" program that won 1st Place in the Lifeworks Innovation Exchange Premium, introducing technical programs such as artisanal charcuterie, in-house baking, and solar cooking.
- Orchestrated a 12% increase in team productivity through dedicated coaching and mentorship of a 20-person multi-unit culinary team, including two Sous Chefs.
- Directed culinary operations for the Quarter Café, generating $320,000+ in annual sales and serving 900+ daily guests, with a focus on increasing customer retention through high-concept dining.
- Pioneered advanced in-house programs including sous-vide, whole-animal butchery, and smokehouse BBQ, elevating the standard of "corporate dining" to restaurant-quality execution.
- Consistently maintained a safe environment by adhering to all federal, state, and local sanitation requirements, ensuring 100% food safety across all managed units.
Founding Executive Chef - Lifeworks at NVIDIA (Aramark Premium)
(2009-08 - 2015)
- Hand-selected as the inaugural Executive Chef to architect the "model restaurant" for Aramark's premium Lifeworks brand; served as the primary touring facility for global prospective accounts.
- Directed a 100% scratch-kitchen program utilizing exclusively grass-fed/free-range proteins and wild, line-caught seafood in strict adherence to the Monterey Bay Aquarium Seafood Watch standards.
- Orchestrated daily culinary operations for 1,600+ lunch covers, ensuring that high-volume execution never compromised the artisanal, seasonal, and sustainable integrity of the menu.
- Provided visionary oversight and mentorship for a 16-person team, including two Sous Chefs, maintaining a culture of excellence designed to showcase the brand's highest capabilities.
Executive Chef / Executive Sous Chef / Chef de Cuisine - Various
(1994 - 2010)
A progressive career focused on scratch-kitchen mastery and culinary innovation across luxury restaurants and private clubs.
