Seasonal Event Chef at Silver Oak (2026-01 – Present)
- Collaborated with Chef De Cuisine to create multi course menus with food and wine pairings
- Demonstrated precision with plating and knife skills on multi touch dishes
- Provided a fine dining experience with a low number of staff for 50 or more people on multiple occasions
- Responsible for closing the kitchen and following all FHS protocols for California
Wine Ambassador at GFB beverages (2021-10 – 2025-12)
- Co-lead brand table at events across the tri-state area. Poured wine and engaged with consumers
- Learned the sensory and brand stories of a portfolio of 14 different wines and Spirits
- Engaged with guests while creating a personable experience to promote brand's purpose and product
Cellar Hand at Dark Star Cellars (2024-06 – 2024-08)
Summer Internship 2024
- Executed winemaking operations as directed by the Production Winemaker
- Ensured the cleanliness and organization of the winery
- Assisted with daily and weekly winery planning
- Conducted pre-harvest inventory of additives, barrels, adjuncts, and dry goods
- Managed sampling, setup, and participation in tastings and blending sessions
- Prepared fining trials
Garde Manager at Carbone (2025-01 – 2025-05)
- Plated 40+ distinct entrees and garnishes
- Ensured TCS (Time/Temperature Control for Safety) foods were tempered according to health codes
- Assisted in preparing meals to 500+ covers a day
Line Cook / Garde Manager at Chama Mama (2023-12 – 2024-04)
- Assisted the Head Chef in developing a new seasonal menu for Q3
- Gained proficiency in preparing 40+ menu items
- Prepped garnishes, meats, and vegetables for kitchen and line operations
