Executive Chef with over 15 years of culinary and management experience
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Executive Chef with over 15 years of culinary and management experience. Proficient in teaching others, menu development, as well as managing inventory and food cost.
Experience in managing small and large staff as well as experience in front of the house management. Culinary school graduate with an immense love for food and the culinary industry in general. Creative, hardworking and all-around team player.
Regional Chef at Milk & Honey (2025-01 – Present)
Overseeing 8 stores in the Maryland region, in charge of training and development of new chefs and managers, as well as current chefs. Assists with operations in locations when support is needed, participates in menu development and acts as mentor to chefs and other back of house employees. Assists with hiring, preparing chefs for changes within the company, and assists with ordering, participates in off-site events as well as assisted with store openings.
Executive Chef at Milk & Honey (2023-01 – 2025-01)
Manages the entire back of house staff and on some days entire front of house staff as well. Complete all ordering for the kitchen as well as processing inventory. Participate in menu changes and development as well as maintaining food cost to company standards and completing inventory once a week. Develop recipes and create systems to ensure restaurants run smoothly including, prep list and order guides. Trains new chefs and managers.
Executive Sous Chef at Tuscan Prime (2022-01 – 2023-01)
Managed a team of 20. Assisted the executive chef with seasonal menu changes, assisted with scheduling and all ordering for the restaurant. Managed inventory as well as processing invoices. Also assisted with all areas of the kitchen when needed including expo, line and prep.
Front of House Manager at Carrabas Italian Grill (2022-01 – 2022-12)
Managed front and back of house staff. Completed schedules, maintained relationships with dining patrons, assisted in all areas of restaurant including, to-go window, host area, prep, line and expo. Handled money and independently open and closed restaurants.
Banquet Chef / Chef at Kimpton Hotel Monaco (2019-01 – 2021-01)
Executed and was an overseer at all hotel events large and small including weddings, business meetings and baby showers. Managed payroll, inventory, scheduling and invoices. Oversaw all the menu changes and oversaw all the client food tastings. Managed ordering and managed banquet team members as well as kitchen staff.
Kitchen Manager at Hotel Indigo (2018-01 – 2019-01)
Managed a team of 15 people and was an overseer of all kitchen operations. I oversaw all banquets, managed payroll, inventory, scheduling and invoices
Executive Sous Chef at Modern Cookshop (2017-01 – 2019-01)
Oversaw kitchen operations. Was responsible for menu development and changes seasonally. Collaborated with others to ensure successful events for the restaurant. Assisted with scheduling, inventory, ordering and training and development.
Executive Sous Chef at Forno (2014-01 – 2017-01)
Managed a team of 10. Responsible for seasonal menu changes and development. Pastry chef oversaw kitchen operations, scheduling, inventory, invoices and training and development.
Bachelor of Science in Hospitality Management – Bellows College (20XX-06)
