Executive Chef
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Accomplished Executive Chef / Sous Chef with extensive experience in fine dining establishments and casino resorts. Adept at managing kitchen operations, menu development, food and labor cost control, staff training, and large-scale event execution. Passionate about delivering exceptional culinary experiences while maintaining operational excellence and team leadership.
Accomplished Executive Chef / Sous Chef with extensive experience in fine dining establishments and casino resorts. Adept at managing kitchen operations, menu development, food and labor cost control, staff training, and large-scale event execution. Passionate about delivering exceptional culinary experiences while maintaining operational excellence and team leadership.
Culinary Institute of America, Hyde Park, NY
Bachelor’s in Culinary Arts & Hospitality Management | Graduated June 2006
