Hospitality Professional

Work Experience

THE RIVERHOUSE AT ODETTE'S

Executive Chef

REFINED HOSPITALITY - New Hope, PA 02- 2021 to 03-2023 The River House at Odette's New Hope,Pa.

** **** ******** ******** **** Spectator awards,Ranked #3 Resort by Travel and Leisure magazine in the Northeast. Two restaurants. High End Weddings $14 M Food and Beverage sales annually. Sister property of the Reeds at Shelter Haven Ranked #1 Resort in Northeast. Opened The Reeds at Shelter Haven Stone Harbor NJ.

Executive Chef

THE LITTLE ROCK MARRIOTT HOTEL STATEHOUSE PLAZA - Little Rock, AR

Davidson Hotels and Resorts Atlanta, Georgia 05- 2017 to 02- 2021

411 Room Hotel AAA Four Diamond Hotel 300,000 Square feet of meeting Space Arkansas Convention Center attached to Hotel property 1 Restaurant Heritage Steak and Finn, Room Service, M club and outside catering facilities. $16 Million in Annual Food and beverage. Formerly the Peabody Hotel Little Rock 2020 Davidson Hotel F&B and Hotel of the Year

Executive Chef - General Manager

THE ARROW HOTEL AND BONFIRE GRILL - Broken Bow, Nebraska

04- 2016 to 04- 2017

2 Dining Rooms/ bar Operation 42 Boutique Style Hotel National Registry Property 2.5 Million Food and beverage Revenue. 1-year Contract Director of Operations Mr. Shannon Jones/ Awarded 4 Spoons Omaha world

Director of Food and Beverage Operations

Tropicana ENTERTAINMENT, INC

THE BELLE OF BATON ROUGE CASINO & HOTEL Baton Rouge Louisiana January 2014 to April 2016

Leads food and beverage operations of a 300-room hotel that averages $18M in food and beverage sales across six beverage and five food outlets and 42,000 sq. ft of catering space. Boosts effective performance by leading, training, and delegating 160 union employees.

Opening Executive Chef

Refined Hospitality THE REEDS AT SHELTER HAVEN BOUTIQUE HOTEL - Stone Harbor, NJ 02- 2013 to 01- 2014

High-end, 37-room property that featured two restaurants, 24-hour room service, late-night lounge, daily breakfast garden buffet, and wedding catering service. Ranked in small boutique Hotels in the world. Voted Best Hotel New Jersey Key Accomplishments: Ensured effective operations within 425-seat casual fusion American & 64-seat upscale casual eclectic restaurants. Annual sales of $7Million by managing a culinary team of 34.

Executive Chef / Culinary Director Caesars Entertainment

Bally’s Park Place Casino, Hotel, & Spa Atlantic City, NJ 02- 2010 to 02-2013

Propelled culinary operations at a 1400-room hotel casino with 14 outlets, eight restaurants, a buffet operation, fast casual bistro, Chinese noodle room, 85,000 sq. ft of banquet space, and two casino dining rooms.

Ensured that award-winning property lived up to reputation as one of Atlantic City’s premiere venues. Key Accomplishments:

Saved properties $1.5M by implementing innovative menu engineering strategies, kaizen events, and continuous improvement initiatives as culinary team leader.

Maintained $20M in annual sales with a staff of 170 cooks and 75 stewards.

Executive Chef

Harrah’s St. Louis Hotel & Casino - Maryland Heights, MO

02- 2010 to 02- 2013

Led 125 staff members in the operation of a popular hotel that featured five restaurants, 10 food outlets, 125,000 square feet of gaming space, and a 502-room hotel, earning 18M in annual food and beverage sales.

Key Accomplishments: Assisted in the development and opening of Kelly English Steakhouse, which was voted top steakhouse by the RiverFront Times and featured American Creole fusion cuisine. Ensured customer satisfaction by designing steakhouse menu, developing recipe template, purchasing china, developing kitchen layout, and hiring/training kitchen staff. Promoted to Bally’s Atlantic City based on superior performance in St. Louis.

Senior Director of Menu innovation

Corporate Chef

Cosi, INC. Deerfield, IL 08- 2004 to 02- 2010 Ensured the success of 151-unit, eclectic fast casual urban restaurant chain with $180MM in food and beverage sales by directing all food and beverage operations.

Key Accomplishments: Improved quality by leading all menu development/ideation efforts and implanting an aggressive food and beverage calendar that included weekly tastings and the rollout of 42 new menu items each year. Improved catering menu’s breakfast platform by 6% by implementing new menu ideas that included dinners from The Hearth and Menu Light. Named 2005 Menu Innovator of the Year (Chain Operations) by Stagnitos magazine.

Executive Chef

INTERCONTINENTAL HOTELS Crowne PLAZA BEACH RESORT Hilton Head Island, SC 1998 to 2004

Managed culinary operations of three restaurants, catering operations, and room service within 340 - room AAA four-diamond resort hotel that was voted #1 Crowne Plaza in North American Division by US Travel Magazine from 1999-2007 and brought in $8MM in food and beverage sales each year. Key Accomplishments:

Led operations at Portz Restaurant, which was voted best fine dining resort restaurant by South Carolina Monthly.

Grand Biloxi Casino Hotel and Spa -

Banquet Chef Biloxi, MS.

04- 1994 to 12- 1998 Four Diamond Four Star Mobile Guide

1000 room Casino Hotel Caesars Entertainment Las Vegas NV.

Education European style Apprenticeship in Culinary Arts The American Culinary Federation -6400 hours Hyatt Regency Hotel Houston Texas

Bachelor of Science University of Houston Conrad N. Hilton School of management- Houston TX

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