Line Cook; Sous Chef
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I am pursuing this position to forward my growth within this company and expand upon the standards I have acquired through working at Cedric's Tavern.
Line Cook; Sous Chef at Gerard's Restaurant (2002-10 – 2006-01)
Learned successful techniques in refined French and Italian cuisine. Trained under Chef Gerard Cribbin
Line Cook at Devereaux's (2006-02 – 2007-03)
Trained under Chef Steven Green. Learned valuable techniques and methods that I value overall. Maintaining mis en place, plating details, and workspace efficiency were daily commitments. Chef dinners with wine pairings and tasting menus helped me develop a better palate and strong menu developing skills.
Line Cook; Catering Events at Sapphire Laguna (2009-10 – 2014-04)
My introductory restaurant to coastal California cuisine. Worked all the stations in both morning and evening operations. Assisted with weekly catering functions and private school events. Enhanced my career building under Chef Tin Vuong developing knowledge in international flavors and techniques. I learned valuable detailed information in the business and corporate side of cooking.
Kitchen Manager at Moulin Cafe (2014-10 – 2015-03)
Assisting with the kitchen developing operations utilizing classical techniques. In charge of opening kitchen procedures and developing systems and checklists to ensure product quality and consistency.
Evening Cook at The Fall River Hotel (2015-03 – 2016-08)
The Hotel has a great character and growing energy to it. I enjoyed bringing new techniques and flavors to this establishment.
Head Chef at The McCloud Meat Market & Tavern (2016-10 – 2018-10)
Opened a preserved meat locker in a historic hotel in McCloud, CA. In charge of menus and recipes for the restaurant and catering events, inventory, ordering & daily kitchen operation.
Sous Chef at Cedric's Tavern on Biltmore Estate (2019-08 – 2026-04)
An established volume operation where my responsibilities include scheduling, ordering, inventory, banquets, training and mentorship.
Chef at The Cliffs at Walnut Cove (2026-04 – Present)
A very nice country club situated in the Blue Ridge Mountains. Precision, technique, and consistency are areas that I focus on every day.
Associate Degree in Culinary Arts – Johnson and Wales University (2000-08 – 2002-05)
