Head Chef at Starfield Vineyards (2026-05 – 2026-09)
- Launched an authentic Roman-style pizza program, directing product development and execution
- Designed the kitchen layout and workflow to maximize line efficiency and speed of service
- Created scratch recipes focused on local sourcing, hyper-seasonality, and market availability
- Led BOH recruitment and training, building a high-performing and cohesive kitchen team
- Managed food costs and inventory control, maintaining strict adherence to budget targets
- Engaged directly with guests to ensure exceptional satisfaction and a welcoming ambiance
- Oversaw all ordering and supply logistics, flawlessly balancing seasonal high-volume fluctuations
- Developed technical SOPs (Standard Operating Procedures) for pizza oven sanitation, training the back-of-house team on specialized deep-cleaning techniques and safety schedules
Head Chef at Smith Flat House (2010-01 – 2026-12)
Formerly an award winning head chef at a fine dining establishment in Placerville, CA.
- Oversaw and set standards for all food preparation and production, ensuring all food safety protocols are followed
- Created seasonal menus, holiday menus, daily specials, and wine pairings
- Interviewed, hired, and trained all BOH employees
- Worked closely with vendors and management team to ensure a finely catered and memorable guest experience
Shift Manager at Round Table Pizza (2005-01 – 2011-12)
- Supervised team members ensure a smooth operation during peak and non-peak times
- Performed inventory, weekly and monthly sales reports, and handled cash regularly, including cash deposits
- Performed equipment maintenance, including cleaning and dismantling belt style ovens
Pizza Chef at Nugget Market (2006-01 – 2007-12)
- Learned scratch kitchen principles and performed prep daily
- Gained multi-tasking abilities due to single-handedly running the pizza station, tending the oven while simultaneously attending to the guests
