Culinary Director/Founder/CEO at Mansfield Restaurant Group (2018-06 – Present)
Lead and manage multiple high-volume, fine dining, ultra-luxury concepts including Firefly Craft Kitchen, Hochatown Catering Company, Haus Cuisine Private Kitchen, and Mansfield's on Main. Oversee all culinary operations, food purchasing, vendor management, P&L performance, kitchen design, equipment sourcing, and staffing structures.
- Firefly Craft Kitchen: Known for inventive, seasonal menus combining fine dining artistry with welcoming ambiance
- Hochatown Catering Company: Offers bespoke menus for unforgettable culinary experiences
- Haus Cuisine Private Kitchen: Michelin-level experiences for private clients
- Lead high volume, fine dining, ultra luxury high-end, system-driven concepts in both Texas and Oklahoma markets
- Inventory, ordering, R&D, Menu development fine dining, steakhouse, brunch, Tex-Mex, ramen specialty concepts
- Responsible for all food purchasing, orders, vendor management, and costing
- Management of full P&L, inventory, budgeting, forecasting, product selection, equipment, vendor management
- Manage multi-entity P&L performance and implement scalable operational systems
- Oversee kitchen design, equipment sourcing, staffing structures, and buildout planning
Culinary Director/Executive Chef at La Corsha Food Group (2016-01 – 2018-06)
Created entire food and beverage program and managed culinary operations. Collaborated with engineers on restaurant design, décor, menu development and cost control. Managed large kitchen and service staff with focus on training and retention.
- Create entire food and beverage program
- Worked with engineers on the restaurant's design and décor, menu development and cost control and marketing
- Managed a staff of 30 full time Kitchen and Pastry cooks, 20 Servers and purchasing manager
- Developed all BOH training protocols boasting excellent retention by instilling progressive development plans
Executive Chef at Inn on the Creek (2015-01 – 2016-01)
Ran entire culinary operations and bar programs for 3 food and beverage venues. Responsible for ordering, developing menu items, budgeting, and staffing for all events and operations.
- Ran entire culinary operations and bar programs for 3 food and beverage venues
- Responsible for ordering/developing of all menu items for Alexanders Distillery, The Shed, The Wedding Venue
- Controlled all budgeting and staffing for all events and operations
- Managed 20 full time employees for both kitchens and 25 servers and bartenders
- Informed regional corporate menu development and commended for the quality of plating, consistency
- Developed particular strengths in supply chain knowledge, forecasting, and team building
- Collaborated with Stewards, Bar and FOH events staff on various specialty wine/liquor events, in-house catering, and execution of specialty menus, seasonal changes, and overall food menu performance
Chef de Partie at Thomas Keller | The French Laundry (1998-06 – 2014-12)
Over 16 years as a seasonal Stagier and Chef de Partie at Thomas Keller's renowned Napa Valley restaurant. Mastered fine dining techniques, maintained elite execution standards, supervised junior chefs, and ensured station consistency in a Three Michelin Star establishment.
- Over 16 years as a seasonal Stagier and Chef de Partie at Thomas Keller's renowned Napa Valley restaurant, mastering fine dining and becoming a culinary artisan
- Worked in one of the nation's most acclaimed fine dining kitchens reporting to the Exec Chef
- Preparing food, supervising junior chefs, and ensuring station consistency in a restaurant that sources much of the produce from its three-acre Culinary Garden
- Maintained elite execution standards and precision plating techniques
- Developed advanced classical French techniques paired with wildly fresh ingredients
- Learned grace under pressure, exact plating and consistency, team management and overall kitchen management
- Develop standardized recipes, menus, and procedures with a focus on innovative dishes primarily for the Michelin star outlets
- Supervise a team of 10 – 11 to upwards of 25 cooks and associates and guide to ensure the quality and consistency of dishes
- Managed kitchen operations in the absence of the Executive Chef, resulting in minimal disruption to service
- Consistently manage the kitchen inventory, food cost control provisions, ordering preparations, and expenditures
- Monitor food preparation and operations to ensure the highest fine dining standards and Three Michelin Star quality and consistency
