Built, owned, and operated Fourth & Olive, a farm driven concept serving Alsatian cuisine, and PigBurd, an American bistro with a focus on locally sourced ingredients. Our company also focused on hiring veterans, with an average of 85% of our staff having served in the armed forces or Coast Guard, as well as military spouses. About half of our veteran staff had VA rated disabilities greater than 50%. This was a social-entrepreneurial company. • Recognized by LA Weekly as "The Best Restaurant in Long Beach" our first year open. • Created a full menu entirely from scratch. We baked bread, made all of our condiments, had a butcher, cured and fermented our own products, and more. • In addition to managing our veteran staff, I took them to VA appointments, helped them apply for benefits, assisted with getting aid from congresspeople. • Managed list with about 70 wines and 40 beers, including purchasing, curation, and education. • Managed all marketing for company.

Hired as senior sommelier, almost immediately promoted to Beverage Director after my boss's termination. Managed wine and beer list valued in the millions, developed and executed full wine education program, managed budgets for wine program, and developed relationships with vendors. Accomplishments • Developed the restaurant’s first fully developed education program for wine, beer and spirits with a weekly wine class, weekly beer class, and a weekly spirits class. • Managed wine and beers lists, optimizing efficiency and increasing sales. • Developed education website platform for staff including website and mobile site. • Managed all ordering and improved cellar efficiency significantly.

I ordered, stocked, cellared, managed staff education, and managed wine budgeting. Accomplishments • Increased sales of wine and beer over 10% despite a decrease in food sales of 3%. • Produced fact sheets on wine and beer regions, styles and tastings, and held monthly classes for staff. • Focused mostly on California beers and Italian wine.

I focused on Japanese beer and saké. Educated guests and staff on Japanese saké, soju, and beer. Accomplishments • One on one education with the staff on beer and saké. • Created the cicerone position by convincing management that the staff needed a central location to learn beverages. • Managed the busiest shifts, with 2-3 drink/minute demand for 2-3 hours at a time

Led a team of bar and waitstaff in small, upscale restaurant in Pacific Palisades. We served French cuisine in a high-end casual environment to Hollywood's A-list crowd. • Built cocktail program with barstaff. • Scheduled and managed service staff with maitre'd.

• Catered to high-end, high fashion clientele in luxury boutique hotel • Served classic and new American food and wine under James Beard award winning chef

• Hired off street as a host • Floor manager within 2 months, GM within 6 months • Served Columbia University area • 3rd largest bar in Manhattan

• Enlisted Submariner • Maintained and operated Nuclear Reactor • Received appointment to US Naval Academy from Al Gore