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Executive Chef Customer Service

Washington, District of Columbia, United States
February 28, 2018

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Seasoned Executive Chef with outstanding career experience in food preparation, kitchen banquet, and a la carte operations for leading restaurants & hotels. Culinary innovator known for producing top-quality and creative products; contributing revenue growth while simultaneously reducing food and labor costs. Superior leadership focused on coaching and team building. Committed to creating memorable dining experiences for all guests.

Business Development Creative Menu Development Strategic Planning Training & Development

Customer Service Management Fine Dining / A La Carte / Banquet Quality Assurance Recipe Design Performance & Taste Improvements Vendor Relations Team Leadership


●Serve as Executive Chef for the James Beard award winning, Chef Michael Schlow’s Casolare Ristorante & Bar, specializing in authentic Coastal Italian Cuisine.

●Highlighted and featured in Food & Wine, USA Today, Washingtonian, DC Eats, Thrillist, and Washington City Paper. TV Appearances on local ABC, NBC, CBS & FOX morning shows.

●Delivered exemplary results on the Opening Culinary team for restaurant openings in Charlotte, NC, (November 2016) Sterling, Virginia, (August 2016) & Alexandria, Virginia (January 2016).

●Spearheaded the direction of all culinary operations for a $7-million food & beverage program with 10,000 square feet of banquet space.

●Nominated and voted America’s “Top 50 brunches” & “Neighborhood Gem” by Dining Feedback.

●Recognized and rated Washington DC’s top brunches by from 2011 – 2014 and The Blade for 2012.

●Engineered and executed a Northwestern regional menu, focusing on local, seasonal, and sustainable product.

●Highly regarded and rated excellent by Zagat 2002-2004, and achieved The Oregonian's top 100 restaurants in Portland, 2001-2004.

●Exceeded labor and food cost percentages/goals for the restaurant which generated $4-million annually.

●Successfully hosted monthly wine dinners in collaboration with local, national, and international wine makers.

●Supported and participated in the International Pinot Noir Celebration (IPNC) with local Oregon vineyards in 2002 & 2003.

●Regular monthly instructor for Sur La Table advanced cooking classes from 2002-2004.


●Banquet sous chef for a $5-million revenue producing, 25,000 square foot outlet.

●Worked under James Beard Award winning chefs Todd English at Kingfish Restaurant in Boston, MA and Mark Miller & Mark Kiffin at Coyote Café, Austin, TX – Santa Fe, Nm.

●Managed and participated in all kitchen operations for the 33-room, four-star, historic-boutique hotel that was once the personal residence of the Vanderbilt family.

●Served upscale-locally sourced, authentic Vermont cuisine for a Farm to Table, local, organic & fully-green restaurant.


Casolare Ristorante & Bar, Washington, DC, Executive Chef, October 2016 – Present

●Prepare & serve house-made pastas, pizzas, breads, desserts, sorbets, gelatos, cheese, charcuterie, hand-cut seafood and meats; teach hands-on pizza, pasta, and pie making classes.

Burtons Grill & Bar, VA-DC Metro, Executive Chef /R&D Chef, June 2014 – October 2016

●Specialized in upscale, modern-American cuisine with an additional chef’s menu that showcased playful and globally inspired cuisine while using local and seasonal ingredients.

Beacon Hotel, Washington, DC, Executive Chef, February 2010 – June 2014

●Operated as executive chef in a 204-room boutique hotel overseeing full service, three-meal a day Beacon Bar & Grill, hotel lounge & roof top Sky Bar

DuPont Hotel, Washington, DC, Executive Chef, November 2007 – December 2010

●Executive Chef for 2-restaurants, banquets and room service for this 320-room land mark hotel.

Hotel deLuxe, Portland, OR, Executive Chef, September 2004 – August 2007

●Opening chef for the fully renovated, 130-room, four-star, historic boutique hotel, originally built in 1922.

Lucy's Table, Portland, OR, Head Chef, September 2001 – August 2004

●Successfully created and implemented Northwestern regional menu that focused on local, seasonal, and sustainable products.

Four Seasons Resort, Scottsdale, AZ, Sous Chef, August 1999 – September 2001

●Operated as the sous chef in the fine dining restaurant and then in the banquet department, for this AAA, 5-diamond resort.

The Vanderbilt-Grace Hotel, Newport, RI, Sous Chef, August 1997 – July 1999

●Managed, worked, and participated in all kitchen operations in this 33-room, four-star, historic-boutique hotel.

Coyote Café, Sous Chef, Austin, TX & Santa Fe, NM, September 1995 – August 1997

●Worked as a sous chef for this iconic Southwestern restaurant.

Mona’s, Sous Chef, Burlington, VT, June 1993 – September 1995

●Aided in the creation of a daily evolving menu using seasonal product from local farmers and fishermen.


Photography Degree, Rhode Island School of Photography, Providence, RI

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