pastry chef, food stylist, recipe developer, cook, private chef

EXPERIENCE

ISLAND CREEK OYSTER BAR August, ****-

April, 2013

Boston, Massachusetts

Bread Baker

Entry-level baker's position assisting with shaping, mixing and baking

bread, and preparing items for pastry department.

80 THOREAU April, 2011-April, 2012

Concord, Massachusetts

Pastry Chef/Server

Prepared a menu highlighting locally sourced ingredients for a 100 seat,

dinner only restaurant, and created mignardises and holiday menus.

BAKED ORCHARD November, 2008-

April, 2011

Acton, Massachusetts

Chef/Proprietor

Developed a variety of baked goods and pastries to sell at several

farmers'/holiday markets in and around Boston that focused on the

incorporation of organic and locally grown and produced ingredients.

Created specialty/sculpted cakes upon request.

CORE: CLUB October, 2005-October,

2008

New York, New York

Executive Pastry Chef

Created a seasonal and market driven menu for a 110 seat restaurant that is

open for breakfast, lunch and dinner. Developed additional menus for the

bar & lounge, private dining rooms and special and/or themed events.

Supervised a 4 person staff and assisted with the purchase of packaging and

equipment for restaurant.

FRISSON July, 2004-October

2005

San Francisco, California

Pastry Chef/Assistant Pastry Chef

Opening team member under Chef Daniel Patterson. Developed menus that used

mostly organic and locally grown products, participated in farm driven food

events, and managed a staff of five within the 120 seat dinner only

restaurant that contains a 30 seat lounge and multiple private dining rooms

totaling 50 seats.

FOUR SEASONS HOTEL December, 2003-

June, 2004

New York, New York

Temporary Pastry Cook

Assisted the department with daily production needs for banquets,

restaurants, room service, and with chocolate showpieces/bonbons.

LE TELEGRAPHE/L'AMBROISIE August, 2003-

November, 2003

Paris, France

Chef de Partie/Stage

Prepared terrines, butchered fish, created daily specials, and assisted

both garde manger and the pastry chef.

ELEVEN MADISON PARK April, 2000-July,

2003

New York, New York

Pastry Cook/Pastry Sous-Chef

Supervised a staff of five cooks. Assisted with the ordering, inventory,

menu concepts, and organization of daily production for the 160 seat

restaurant, 60 seat private dining room and special events.

OSTERIA DEL CIRCO September, 1999-

April, 2000

New York, New York

Pastry Cook

Plated desserts and assisted with the daily production of French-Italian

inspired menu.

THE COLONNADE September, 1996-

June, 1999

Boston, Massachusetts

Intern/Line Cook/Production Chef

Began as an intern, and after 3 months I began working as a garde manger

cook and quickly worked through a variety of stations training as a

butcher, banquets and as a hot line cook. Assisted chef de cuisine with

production of new menu items for Brasserie JO, and began to manage the

eight plus production cooks, daily inventory of all food items and assist

line cooks during service if required.

EDUCATION

Johnson & Wales University - Charleston, South Carolina

December, 1996

A.O.S. - Culinary Arts, Summa Cum Laude

Fairfield University - Fairfield, Connecticut

May, 1992

B.A. - Politics / Minors - Spanish and International Business

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