Director of Culinary Services at Aegis Living (PRS) (2025-01 – Present)
- Supported culinary operations across multiple senior-living properties, partnering with property and regional leadership to strengthen operational consistency and culinary standards.
- Developed and implemented culinary SOPs, training systems, and operating procedures across multiple locations.
- Recruited, onboarded, trained, and developed culinary department staff and leadership teams, strengthening both frontline execution and management capability.
- Supported menu development, inventory management, cost controls, special events, and company culinary standards within regulated senior-living environments.
Executive Chef at Mirabella (PRS) (2024-01 – 2025-01)
- Directed culinary operations across 5 dining outlets, leading a 75-person team producing approximately 1,200 meals daily.
- Oversaw menu and recipe development, production, staffing, training, inventory, and cost-control systems across a large-scale senior-living hospitality operation.
- Developed and executed monthly culinary programming including wine dinners, holiday events, rotating menus, special events, and daily features.
- Recruited, trained, and developed culinary leadership and hourly teams while maintaining service, food-quality, operational, and brand standards.
Executive Chef at General Harvest Group (2022-01 – 2024-01)
- Led culinary operations across a 9-location farm-to-table restaurant group, maintaining food quality, product sourcing, operating standards, and concept consistency.
- Directed lean culinary teams of approximately 3-5 culinarians per location per service, supporting efficient execution across multiple concepts.
- Oversaw dinner service of approximately 100-130 guests per location nightly, along with menu development, seasonal sourcing, purchasing, staffing, training, and cost controls.
Executive Chef at Landry's Inc. (2018-01 – 2022-01)
- Led a 100+ member team within a high-volume Las Vegas restaurant operation generating approximately $14M in annual net revenue.
- Directed production and service of approximately 1,200-1,400 meals daily across lunch and dinner while maintaining food quality, consistency, service standards, and operational efficiency.
- Managed staffing, scheduling, training, inventory, purchasing, cost controls, menu execution, sanitation, and operational standards across single- and multi-unit responsibilities.
- Developed and mentored management and culinary teams while supporting recruitment, retention, performance management, and succession planning.
Thomas Keller Restaurant Group (2018-01 – 2018-12)
Joel Robuchon Group (2017-01 – 2017-12)
British Bankers Club (2016-01 – 2017-12)
Hilton Worldwide (2016-01 – 2022-12)
Quince (2016-01 – 2016-12)
Nordstrom Group (2014-01 – 2016-12)
Disney's Grand Californian Hotel (2012-01 – 2014-12)
The Resort at Pelican Hill (2011-01 – 2013-12)
Big Bear Resorts (2010-01 – 2011-12)
Sun Valley & Snow Basin Resorts (2009-01 – 2010-12)
