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Arlington, VA
June 08, 2020

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** *** **, *******, ** ***** 336-***-****

I am a young, passionate chef with a focus on local, sustainable products and practices. My passion stems from trading culture through food and culinary techniques. With over 5 years of experience in working in restaurants, private clubs, and resorts, as well as a Bachelors in culinary management, I am a motivated Chef, ready to take their reigns. My strongest attributes are cost analysis and management, seasonal cooking, and a local product mentality.


Finalist of the 2020 Le Best Chef competition

Winner of the 2016 and 2017 S & D Coffee Challenge

Semi-finalist for the 2014-2015 S & D Coffee Challenge


Johnson & Wales University, Charlotte, NC

B.S. Culinary Arts & Food Service Management, 05/2017


National Restaurant Association, ServSafe Sanitation, 04/2020 - 04/2025

ProSims – Restaurant Management Simulator, 12/2014

WSET Level II, Award in Wine & Spirits, 11/16


Sous Chef 05/2018- 03/2020

Sycamore, newton, MA

●Created seasonal-driven menus and tastings

●Spearheaded monthly cleaning schedules, enhancing kitchen sanitation standards

●Demonstrated efficiency in pasta and sausage production

●Cultivated and mentored a small team of chefs

●Worked with local farms to showcase produce and other products

●Coordinated a successful pop-up event with a sister restaurant

●Utilized costing of whole protein butchery to keep food cost below 30%

Line Cook 05/17-05/18

Chevy Chase Club, Chevy Chase, MD

●Created weekly, seasonal-based specials

●Executed service of up to 500 covers per dinner service

●Organized pantry and walk-in coolers to ensure product rotation

●Showcased pastry specials with on-site events and weekly menu changes

●Assisted in execution of large banquets and small party events

Teaching Assistant 08/16-05/17

College of Culinary Arts at Johnson and Wales University, Charlotte, NC

●Engaged and directed students in culinary exercises and preparation

●Educated students on current food trends and cuisines

●Executed plated event and dinner caterings

●Engaged in creating new dishes and recipes

Vegetable Entremetier 03/2016- 08/2016

The Ocean Room at Kiawah Island Golf Resort, Kiawah Island, SC

●Knowledgeable in produce cooking and preservation techniques

●Maintained sanitation and health regulations

●Explored French cuisine and technique

●Executed service with high, fine dining quality standards

●Created specials for amuse-bouche

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