Education:

Institute of Culinary Education Culinary Arts Diploma New York, NY 2004

Madison University Master of Science, Psychology Gulfport, MS 2003

PROFESSIONAL EXPERIENCE:

**/**** – Present Le District (Restaurant Beaubourg) New York, NY

Executive Chef

Annual Sales Volume $50 million yearly

Manage every aspect of food preparation, working with kitchen staff to make sure food is prepared quickly and enforcing food safety standards

Manage more than 30 people working in the kitchen

Reason for looking: Seeking new opportunities

01/2010 – 08/2015 El Quijote Sperryville, VA

Executive Chef

Annual Sales Volume $12 million yearly

Manage every aspect of business including hiring and supervising chef and staff

Food preparation, working with kitchen staff to make sure food is prepared quickly and enforcing food safety standards

Designed menu and coordinated special events and publicity

Acquiring business licensing permits, buying, stocking budgeting

Special events included food and wine pairing at Gadino and Narmada Wineries, wedding receptions (200+ people), Democratic election party (100+ people). Film festival event (150+ people) and employee team building (100 people). Designed menus specific for each event

Reason for leaving: Owner sold the company

01/2007 – 01/2013 Rincon Escondido Miami, FL

Executive Chef

Annual Sales Volume $7 million yearly

Manage every aspect of business including hiring and supervising chef and staff

Designed menu and coordinated special events and publicity

Acquiring business licensing permits, buying, stocking budgeting

Nominated in 2012 and 2013 as the “Best Spanish Tapas Restaurant” in Miami.

Reason for leaving: Moved for better opportunity

Additional Experience:

04/2004 – 01/2007 Human Genome Sciences Rockville, MD

09/2003–02/2004 Corcoran Silver Spring, MD

08/2002–07/2003 Hilton Hotel Gaithersburg, MD

07/2001–07/2002 Oliva Restaurant & Bar New York, NY

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