Eighteen years of international restaurant experience fortified with formal culinary education.
Committed to professional and team success.
Offer strong occupational discipline and team leadership abilities.
Proficient in all aspects of kitchen administration.
Chartwell’s – University of Arkansas , Fayetteville, AR 8/06 to Present
Managing Chef- Catering and Student Union - Supervise 20 culinary professionals. Deliver multi-course table service events for up to 700. Menu design and delivery for daily changing entrées in the Student Union Food Court. Strict budget control ensure reasonable margin on events bid from several dollars to several hundred dollars per guest. Direct ordering and inventory control to manage expenses and ensure that a good supply is available for short notice orders.
Cuisines Catering, Rogers, AR 3/06 to 8/06
Chef- Manage all activities in the kitchen for the preparation of off-site catering and service of on-site lunch restaurant. Cuisines Catering handles all types of catering from box lunch to formal sit down meals and executive jet service.
50% owner and Director of CBD International Ltd. The company held a 1,000 acre coconut plantation with 4 miles of pristine waterfront, 450 head of cattle and Aore Island Resort. Worked with resort purchasers to improve the menu and train the staff. (see www.aoreresort.com )
Executive Chef- Smith Ranch Homes (San Rafael, California) 9/96 to 5/97
Smith Ranch Homes is an exclusive community providing premium table service dining 5 nights a week. Residents choose each course from a daily changing menu offering a unique selection of ethnic and contemporary dishes. Each plate is individually prepared and presented to enhance the quality and appearance. The kitchen handles all meal preparation from the finest ingredients and accompanies meals with in-house prepared breads, pastry and desserts. In addition to nightly dinners, the kitchen operates a lunch cafe 7 days a week, Sunday brunch monthly and special event catering. Was responsible for menu planning, ordering, vendor relations, hiring and staff training. Learn more at www.smithranchhomes.com
Sous Chef - Smith Ranch Homes (
Sous Chef responsibilities include ordering, inventory management, kitchen staff training and support, menu planning and replacement for the Chef during vacations or absence.
Line Cook - Smith Ranch Homes (
Preparation of multi-course, daily changing menu which included; butchering, stocks, soups, sauces , preparation and service of all main course items.
Line Cook- Perry’s and
Responsibilities included butchering of the finest Pacific and Atlantic fish, meats and game, garde-manger, soups, sauces and charcuteries; used the freshest produce, herbs and vegetables from receiving, through preparation and production of A la Carte menus.
Catering Chef - The Little Mermaid Catering (
Assisted the Chef in catering and banquet production. Successfully upgraded quality and presentation of the dishes.
Executive Sous Chef- Copenhagen Corner (
Created weekly and daily special menus to complement award-winning wine list. Prepared multi-course menus to compliment special wine selection. Emphasized clean presentation and lighter approach to sauces and condiments in preparation of regional cuisine featuring seafood, local produce and dairy products.
Chef -Green’s (
Researched and developed progressive menus to satisfy requirements for restaurant specialized in vegetarian cuisine with emphasis on grains and natural sweeteners.
Luxembourg Hotel and Culinary Institute (
Kitchen Management Training
Trained in all aspects of the kitchen and restaurant
operation. Education included work as an apprentice at Strandmolle Kroen (