Executive Sous Chef
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Food industry professional with over 20 years of experience primarily in the hospitality sector with a focus on banquet preparation and execution.
Banquet Cook I at Aspen Hospitality Group (2026-01 – 2026-12)
Dual Property Sous Chef at Sage Hospitality Group (2021-01 – 2026-12)
Dual Property Kitchen Supervisor at Sage Hospitality Group (2017-01 – 2021-12)
Lead Banquet Cook at JW Marriott (2017-01 – 2017-12)
Kitchen Supervisor at The Westin Westminster (2014-01 – 2017-12)
Banquet Captain at The Westin Westminster (2012-01 – 2014-12)
Banquet House Attendant Supervisor at The Westin Westminster (2010-01 – 2012-12)
Assistant Manager – Perks Coffee and More/In-Room Dining/Regency Club at Hyatt Corporation (2009-01 – 2010-12)
Department Manager – Perks Coffee and More at Hyatt Corporation (2008-01 – 2009-12)
Assistant Executive Steward at Hyatt Corporation (2007-01 – 2008-12)
Banquet Administrative Assistant at Hyatt Corporation (2005-01 – 2007-12)
Assistant Kitchen Manager at Blue Sky Market (2005-01 – 2005-12)
Supervised kitchen staff in the absence of Kitchen Manager. Monitored proper levels of prepped food items daily for deli case and helped determine and schedule daily specials. Prepared food items, monitored kitchen inventory and re-ordered/received food supplies as needed.
Prep Supervisor at C. B. & Potts (2005-01 – 2005-12)
Performed opening kitchen duties, supervised day crew in the absence of Kitchen or Assistant Kitchen Manager and received deliveries when needed.
Cook at Baldoria (2004-01 – 2004-12)
Contracted help for busy catering business during Holiday season.
Hostellerie Berard, Bastide des Saveurs - La Cadiere d'Azure en Provence, France - 2004
Italian Culinary Institute for Foreigners (ICIF) - Castello di Castigliole d'Asti, Italy - 2004
Cook Street School of Culinary Arts - Denver, CO - 2004
Graduate of Culinary Arts Program
