Private Chef - Exclusive Private Family Client - NYC & Hamptons
(2024-12 - 2025-09)
Seasonal position
- Serve as full-time family chef for high-profile clients, curating seasonal menus tailored to dietary preferences and lifestyle needs.
- Prepare daily meals and host elevated dinner experiences for both family and distinguished guests.
- Oversee staff meals, ensuring consistency, efficiency, and high standards of quality.
- Source premium ingredients locally and sustainably from NYC and Hamptons purveyors.
- Maintain confidentiality and discretion while delivering a luxury dining experience.
Private Chef - Alex Rodriguez (MLB)
(2018-01 - 2024-12)
- Prepared high-volume meals for social and professional gatherings held at private residences.
- Developed menus keeping in deep consideration nutritional aspects yet desirable gourmet flair.
- Managed grocery buying, stock maintenance, and inventory management at main residence and during travel.
- Prepare healthy, fresh, and seasonal organic food breakfast, lunch, and dinner.
- Coordinated menus and supervised events for large-scale parties.
- Implemented and maintained excellent service to achieve guest satisfaction.
Private Chef (Seasonal) - Jane Buffet - East Hampton, NY
(2024-07 - 2024-09)
- Worked closely with clients regarding their nutritional goals and implemented meal plans accordingly.
- Adapted quickly to last-minute changes in menu requests or guest counts without sacrificing quality or presentation standards.
- Prepared high-quality meals for clients with diverse palates, emphasizing the use of fresh, local ingredients.
- Maintained a clean and organized kitchen workspace, adhering to strict sanitation guidelines and safety protocols.
Private Chef - Jennifer Lopez (Singer/Actress)
(2018-01 - 2021-04)
- Prepared high-volume meals for social and professional gatherings held at private residences. Prepared healthy, fresh, and seasonal organic food breakfast, lunch, and dinner.
- Developed menus keeping in deep consideration nutritional aspects yet desirable gourmet flair.
- Managed grocery buying, stock maintenance, and inventory management at main residence and during travel. Coordinated menus and supervised events for large-scale parties.
- Implemented and maintained excellent service to achieve guest satisfaction.
Private Chef - Eataly
(2016-01 - 2018-01)
- Collaborated on recipes and menus focused on Italian authenticity, seasonality, and high-quality ingredients
- Reviewed financial information such as sales, costs, and labor, to ensure adherence to budgets
- Managed kitchen team and restaurant staff.
Executive Sous Chef - La Marina - New York, NY
(2015-03 - 2016-10)
Seasonal
- Developed 5 course tasting menus for the supper club every week. Represented La Marina at Forbes events, Food & Wine, and Breeders Cup.
- Collaborated with the management team to create special event menus, catered to diverse clientele and dietary preferences.
- Developed and managed the kitchen budget, focusing on cost-effective procurement and utilization of resources.
Sous Chef - NYP Greenberg South - New York, NY
(2013-02 - 2015-12)
- Collaborated closely with dietitians and medical staff to ensure all meals complied with medical dietary requirements and health guidelines
- Designed and implemented diverse, nutritious, and appealing menus tailored to individual patient needs, including low-sodium, gluten-free, diabetic-friendly, and heart-healthy options.
Sous Chef - David Burke - New York, NY
(2012-01 - 2013-12)
- Implemented and maintained quality control procedures, including taste testing and regular kitchen audits.
- Planned and executed catering services for private events, ensuring timely delivery and exceptional quality.
Sous Chef - Deutsche Bank Group - New York, NY
(2007-03 - 2012-11)
- Mastered advanced cooking techniques and methods under the mentorship of a Michelin-starred chef, incorporating precision and innovation in dish preparation.
- Created daily menus of all types of cuisines, using fresh seasonal ingredients. Preparing every dish from scratch.
Chef De Tournant - Ouest Restaurant - New York, NY
(2003-06 - 2007-10)
- Intern turned Tournant, worked with prep cooks and sous chef in the morning. Prepped all mise en place for dinner service.
- Perfected the art of plating, ensuring each dish is aesthetically pleasing and meets the visual standards of fine dining.
