EXECUTIVE CHEF
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A skilled culinary professional with over 20 years' experience running highly successful and team-oriented kitchens. Polished in fine dining, upscale casual and high-volume restaurants while maintaining quality and high standards. Culinary background in modern & classic French, Italian, Asian and Latin American cuisine.
Executive Chef Flik 3 Times Square Rueters Building - Rudin 3 Times Square
(2025-01)
Managing a B&I amenity space with a full restaurant, coffee bar and 3.5 million dollars a year catering sale. Bulit a credibility with our client and confidence with our guests through seasonal menu development, recipe training, professionalism and transparency. Authoring and implementing new SOP standards while mentoring in a true team oriented restaurant culture our 6 cooks, 2 dishwashers and a junior sous chef.
Executive Sous Chef MetLife Stadium East Rutherford, NJ - Delaware North Company - East Rutherford, NJ
(2021-01 - 2026-01)
Managing concessions and two all-inclusive clubs with a portfolio of 40 million dollars in revenue per year. Leading a team of 6 sous chefs, 65 cooks,12 proprietary concepts and our top tier clubs in one of the busiest and most profitable stadiums in the country.
Executive chef - UPROOT RESTAURANT / MDH Hospitality - Warren NJ
(2009-01 - 2021-01)
Managed the development and growth of uproot through consistent emphasis on teamwork, menu development, recipe standardization and budgeting food cost. Always raising our standards professionally with new food trends, sourcing better ingredients through better food purveyors and local businesses. Providing a great work environment for employees through menu involvement, consistent training and a positive work philosophy
Executive chef - SALTED LIME RESTAURANT/ MDH Hospitality - Somerville NJ
(2018-01 - 2021-01)
Designed and successfully launched modern Latin American restaurant adhering to industry leading quality and service standards. Recruited and trained a high-performance multicultural team while continuously improving operations. Contributed to facility planning efforts, including concept design, floor plans and pre‐opening procedures. Noted for culinary innovation, Exceptional mentor and leadership skills.
Culinary Degree - Culinary Arts - French Culinary Institute (2006-01 - 2007-01)
Pro Chef I certified - Culinary Institute of America (2024-01)
