Oxbow Farm & Conservation Center

Chef 

Smor.llc

Business Owner

FareStart

Community Meals is the first phase for training students in their 16 week program. We teach basic kitchen etiquette, knife skills and get them ready for phase two of their training. Community meals kitchen serves 850 meals daily to the homeless & mental health facilities located in the Seattle area.

Executive Chef/ Community Meals

Novelty Hill-Januik Winery

Re branding the Culinary program for the winery.
Menu's: Wedding, Tasting Flights, 5-7 Course Barrel room menu's, Wine down Wednesday's, Release Party
Build a culinary program that was built around the coomitment to support local fisherman, farmers, ranchers and foragers

Executive Chef

Terra Plata Restaurant

Working with Owners and Chef De Cuisine; refining the techniques within the kitchen
Using previous knowledge to upgrade the current Charcuterie program
Ordering, inventory and menu development
Making adjustments to food and labor to keep cost's down
Working with all staff; helping to improve the restaurant standards of excellence

Executive Sous Chef

Lil Foodie of Boston

Boston's first Organic home delivery of baby food.
First Haccp plan created for bay food, setting standard for future business's
Working with local and statewide Health Inspectors
Demonstrations/ local farmer markets

Co-Owner

Journeyman Restaurant

Working with owners; advising on equipment purchases, staffing, way to generate extra income for the business
Demonstrating while executing with precise technique for the 5 & 7 course menu as well as Omakase menu’s 	
Implementing standards of excellence within the business; guiding the owners on overall growth in performance

Senior Chef

Charter Oaks Country Club

Oversee Food Service Operations for Private Country Club with five dining areas within the property including Private Function Banquet Dining Hall, Pool Area Snack Bar, Grill Area, Members Only Fine Dining and Pub Area with Sales of 1.3 million for the 2010 season, which is an increase of 3% over 2009
Duties include managing staff of 18 to cover all 5 dining areas; training; menu preparation and planning; ordering of supplies; responsible for the budgeting for labor and food costs; staff training and overall compliance with health regulations
Decreased food costs by 33%, approximately $50,000 through waste reduction; use of local suppliers  and by bringing in house the preparation of high cost items previously purchased from vendors  
Work with Members/Clientele to create special menu selections from 5-7 course tasting menus for intimate dinner parties to larger wedding/charity events held in the Banquet Function Hall 
Increased Member satisfaction after a period falling confidence in food service management by providing a higher level of service through staffing/menu changes and overall improvement of food quality

Soma Restaurant

Managed all aspects of the kitchen including staff, schedules, inventory and menu selection 
Responsible for creating weekly menus using seasonal native ingredients
Created a variety of dining menus geared towards complimenting a specific beer or wine special, as a way to attract different clientele
Involved in the creation of Wrapture - a quick service soup and sandwich place serving only lunch	
Consolidated the ordering for both businesses, resulting in cost savings through quantity discounts
Developed marketing opportunities through radio/TV advertising and sponsorship of local events
Aided in the development of the kitchen staff of proper techniques of the culinary arts

Susu's Bakery & Boutique

Responsible for all aspects of menu creation/specials, including: selection, ordering, pricing and preparation
Managed all aspects of the kitchen including staffing, scheduling and inventory management
Formed relationships with local purveyors in order to provide the freshest ingredients to our clientele
Worked with clients to create special menus for private dinners & take home meals
Restaurant saw a 300% growth in savory aspect of business

Experienced Executive Chef with a demonstrated history of working in the wine and spirits industry. Skilled in Catering, Cooking, Food Preparation, Weddings, and Sanitation. Strong operations professional with a Bachelor of Arts focused in Culinary Arts from Johnson and Wales University. 

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