Executive Chef - Gallagher's Steakhouse - New York, NY
(2026-01 - 2026-07)
- Directed back-of-house operations for a landmark, high-volume steakhouse generating approximately $35 million in annual sales and serving up to 1,000 guests daily.
- Led a 45-person culinary team spanning sous chefs, line and prep cooks, butchers, and stewards.
- Oversaw purchasing, inventory, labor scheduling, cost management, sanitation, private dining, banquets, and special events.
- Partnered with ownership and front-of-house leadership to strengthen execution, consistency, and guest satisfaction.
Executive Chef - Pre-Opening - Queen Maeve - New York, NY
(2025-06 - 2025-11)
- Recruited to develop the culinary program for a new Midtown Manhattan restaurant concept.
- Led menu development, recipe costing, vendor sourcing, staffing plans, kitchen systems, and pre-opening preparation.
- Collaborated with ownership, architects, contractors, and vendors through construction and permitting.
Corporate Executive Chef - Seamore's - New York, NY
(2021-07 - 2025-06)
- Directed culinary operations across six locations, ranging from high-volume restaurants to smaller neighborhood concepts.
- Opened three restaurants in Arlington, Darien, and the Upper East Side; recruited and trained their culinary teams and installed operating systems.
- Helped create and launch a fast-casual urban seafood concept while maintaining standards across the broader brand.
- Standardized the full food cycle - purchasing, receiving, storage, preparation, portioning, service, and the finished plate - through detailed recipes, ordering guides, training, and accountability systems.
- Reduced labor cost by 2% through stronger scheduling, operational controls, and performance management.
Executive Chef - Stout - New York, NY
(2018-01 - 2020-03)
- Led daily culinary operations for a high-volume Manhattan pub and American casual concept, directing a 30-person kitchen team.
- Managed menu execution, purchasing, staffing, scheduling, sanitation, private events, banquets, and overnight stewarding.
- Reduced labor cost by more than 2% through disciplined scheduling and operational management.
Executive Chef - P.J. Clarke's - Battery Park City - New York, NY
(2016-02 - 2018-01)
- Managed high-volume kitchen operations, purchasing, scheduling, production, food quality, and Department of Health compliance.
Sous Chef - Catch NYC - New York, NY
(2014-11 - 2016-01)
- Oversaw purchasing, inventory, service execution, food quality, team supervision, and sanitation for a high-volume Asian-American seafood restaurant.
AM Sous Chef - The Wayfarer - New York, NY
(2012-09 - 2014-10)
- Led breakfast, brunch, and lunch production and expo while supervising kitchen execution and team performance.
Chef de Partie - The Pluckemin Inn - Bedminster, NJ
(2010-10 - 2012-09)
- Worked in a farm-driven fine-dining kitchen focused on seasonal menu development, daily tastings, and whole-animal butchery.
Chef de Partie - Picholine - New York, NY
(2009-01 - 2010-10)
- Executed frequently changing fine-dining and multi-course tasting menus within a highly disciplined brigade.
Chef de Partie - BLT Steak - JW Marriott - Paradise Valley, AZ
(2006-01 - 2008-12)
- Prepared grill, seafood, appetizers, and sides for steakhouse service, banquets, and wine dinners.
