A passionate food and beverage professional with diverse culinary experience, I have dedicated the last 15 years to the craft of cooking. My philosophy is to focus on people and processes to achieve ongoing success and ultimately create an exceptional guest experience
Developed menus, recruited chefs, and implemented production processes that ensured the highest quality and presentation for this new American seafood restaurant on Miami Beach. Created standard operating procedures for back of house teams and training manuals for front of house staff. Outlined service standards for all food service outlets throughout the hotel.
Co-directed all kitchen operations in six outlets with 100+-member staff at this upscale, waterfront Miami hotel. Select and develop recipes with a focus on quality, consistency, and commitment to ensuring patrons experience an exceptional dining experience.
Seasonal luxury property located near the Hamptons and focused on coastal Mediterranean cuisine. Trained all staff and controlled ordering
Acclaimed Miami restaurant focusing on thoughtful and authentic Northern Italian cuisine.
James Beard nominated restaurant by Michelle Bernstein. Part of opening team responsible for hiring, menu engineering, menu development and training of all BOH/FOH staff.
Fine dining restaurants where focus was on charcuterie and pasta production
Upscale casual iconic Miami restaurant. Focus on production of stocks and sauces, butchery, pasta and general line duties.
Grand Diploma Culinaire
60 credits with a pre-medical focus
pre-opening, new restaurant openings, restaurants, hotels, cooking, sanitation, yield management, labor control, hiring, food cost management,
A passionate food and beverage professional with diverse culinary experience, I have dedicated the last 15 years to the craft of cooking. My philosophy is to focus on people and processes to achieve ongoing success and ultimately create an exceptional guest experience
Developed menus, recruited chefs, and implemented production processes that ensured the highest quality and presentation for this new American seafood restaurant on Miami Beach. Created standard operating procedures for back of house teams and training manuals for front of house staff. Outlined service standards for all food service outlets throughout the hotel.
Co-directed all kitchen operations in six outlets with 100+-member staff at this upscale, waterfront Miami hotel. Select and develop recipes with a focus on quality, consistency, and commitment to ensuring patrons experience an exceptional dining experience.
Seasonal luxury property located near the Hamptons and focused on coastal Mediterranean cuisine. Trained all staff and controlled ordering
Acclaimed Miami restaurant focusing on thoughtful and authentic Northern Italian cuisine.
James Beard nominated restaurant by Michelle Bernstein. Part of opening team responsible for hiring, menu engineering, menu development and training of all BOH/FOH staff.
Fine dining restaurants where focus was on charcuterie and pasta production
Upscale casual iconic Miami restaurant. Focus on production of stocks and sauces, butchery, pasta and general line duties.
Grand Diploma Culinaire
60 credits with a pre-medical focus
pre-opening, new restaurant openings, restaurants, hotels, cooking, sanitation, yield management, labor control, hiring, food cost management,