**+ years of professional cooking and kitchen management experience, that exemplifies leadership and professionalism, backed by a consistent, verifiable record of achievement. Well known for consistently maintaining a high level of culinary expertise, absolute menu adherence and quality while working at restaurants such as: P.F. Chang's, Nationwide Hotel and Conference Center, The Restaurant Barcelona, The Elevator Brewing Company, Bravo and Brio, and Feed me! Sandwich Kings! t name a few.

Three legged mare

Executive Chef for this 300+ seat restaurant serving an all Irish cuisine and producing $3+ million in revenues.

•Promoted from cook to Sous Chef and then to Executive Chef

•Create and Co-Plan the menu and all recipes, catering and conventional.

•Created and implemented all B.O.H. management and kitchen procedures, including Serv-Safe protocols and state regulatory specs.

•Personally lead food production team.

•FC, WC, hiring, training, promoting, purchasing

Nationwide hotel and conference center

Forced myself to learn another facet of the culinary world; buffets, weddings, and banquets

Promoted from cook to Sous Chef

•adapted to the international changing menu and all recipes, catering and conventional.

•enforced all B.O.H. management and kitchen procedures, including Serv-Safe protocols and state regulatory specs.

•Personally lead food production team.

P. F. Changs

Executive Chef and Culinary Partner for this fortune 500 corporation with $4million+ in revenues per year

•learned the asian style of cooking in 6 months

•enforced all B.O.H. management and kitchen procedures, including Serv-Safe protocols and state regulatory specs.

•Personally lead food production team.

•FC, WC, hiring, training, promoting, purchasing

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