Experience
Gaylord National Resort and Convention Center
Executive Chef/GM 2007 - 2009
General Manager, Old Hickory Steakhouse, Direct all kitchen operations in five different outlets, 280 plus-member staff including, Executive Sous-chefs, Assistant General Managers and Stewards personnel. Training and overseeing proper equipment maintenance, as well as safety and sanitation processes. Estimate food consumption and inventory requirements and manage requisition of purchases. Select and develop recipes, with a focus on standardization to ensure consistent quality. Distribute workload to provided optimum kitchen and front-of-house customer service. Collaborate with VP of Food and Beverage to develop annual financial plans and budgets. Board member for New Strategy and Innovations.
Casa Casuarina, Miami Beach, FL
Executive Chef 2005 – 2007
Opening Chef, responsible for all aspects of fine dining, room service and three lounges, as well as all catered events. Awarded Mobile five star Leading Hotels of the World and 5 Diamond rating. Featured Opening host Chef for Wine and Food festival. Sponsor and mentor to culinary students at Johnson & Wales University apprenticeship program.
Wyndham Condado Plaza Hotel and Casino, San Juan PR
Executive Chef 2003 – 2005
Responsibilities include, but are not limited to overseeing five outlets, banquet catering, in-room dinning. Managed over 150 employees. Created incentive program in tandem with union representatives and also initiated training for front and back of house. This hotel is a Four Star and Four Diamond property.
Wyndham Grand Bay and Bice Group, Miami FL
Executive Chef 2002 – 2003
Responsibilities include, but are not limited to all aspects of menu and cuisine. Created and maintained cost cutting procedures. Recruitment and training of kitchen staff. Managed all F& B outlets including banquets, catering and purchasing. Initiated and implemented high generating revenue programs. When needed performed Director of F&B duties. Also, managed and help create café boutique. This hotel is a Four Star and Five Diamond property. Audit Committee member.
Toscorp, Coco Marina, New York, NY
Executive Chef 2001 – 2002
Responsible for all aspects of cuisine and kitchen management, as well as media representation. In addition, participated in development of instructional cooking seminars, with Chef Gianni Scappin.
The Carenage Bay Beach & Golf Resort, Canouan
Executive Sous Chef / Outlet Chef 2000 – 2001
- Management of the entire outlet and restructuring of kitchen design
- Created new and innovative menu and personally trained kitchen staff
- Collaborated with international world renowned chefs on menus for resort
Dean & Deluca, New York, NY
Executive Chef (all NY stores) 1999– 2000
Created menus, Maintained food and labor cost under budget. Also in charge of recruitment and training of staff; as well as, in addition to costing out and managing all catered events
Bowery Bar & Grill, New York, NY
Executive Chef 1997 – 1999
Responsible for all aspects of cuisine, kitchen management, media representation, and development and instruction of kitchen staff.
Colors, New York NY
Executive Chef 1995 – 1997
Responsibilities included, but not limited to all aspects of cuisine, kitchen management and catering functions.
Colors, New York NY
Executive Sous Chef to 3 Star Stefano Battistini 1994 -1995
Rino Casati, Cologne Germany*
Sous Chef in Michelin Star Restaurant 1992 – 1994
Pan E Vin, Cologne, Germany*
Sous Chef in Michelin Star Restaurant 1992 – 1994
Hotel Haus Am Berg, Honrath, Germany
Working Chef for all aspects of kitchen* 1992 -1994
Hotel Schloss Auel, Lohmar, Germany
Gardemange Chef 1991 – 1993
Brassero, Ibiza, Spain
Chef Tournant 1989 – 1990
Trattoria Da Bruno, Pescara, Italy
Cook 1987 – 1988
