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Work Background
Ann's ChoiceMulti-Unit Executive Chef/Executive Chef III
Jan. 2023Warminster, Pennsylvania, United States
TPC Summerlin/PGA Tour Executive Chef of Property
Feb. 2022 - Sep. 2022Las Vegas, Nevada, United States• Oversee all property F&B units: Main Clubhouse, Pool Café, Turn Café and Banquets/Private Events.
• Established proper monitoring of P&L’s for all units ensuring financial goal success. • Create and develop new menus complete with menu costing and team integration.
• Analyze the data to institute metrics to achieve club and company goals.
• Supervise an F&B team of 20+ individuals including kitchen and FOH managers.
• Upon entering the operation food cost was at 70% within three months reduced food cost to 45% and decreasing steadily. This has been achieved by analyzing production levels, staffing needs vis a vis hourly and daily sales levels and proper vendor management.
• Reduced overall inventory by 50% by using long held items and turning them into specials to recoup the initial spend. Inventory was at $60,000 and currently it is at 32% and it is normalizing.
• Updated and trimmed all menus (main/all day menu, banquet menu, pool café menu) to feature items priced correctly and crafted a proper full menu pricing matrix.
• Training to be OSHA certified through company sponsored training.
• Instituting standard operating procedures through all outlets encompassing: production, scheduling, sanitation and professionalism.
Fairmont Milennium Park HotelTask Force Executive Banquet Chef
Aug. 2021 - Nov. 2021Chicago, Illinois, United States- Worked as Executive Banquet Chef at prestigious Chicago Hotel.
- Oversaw all special events of property that ranged from boxed lunches to full plated dinners for anywhere from 150 - 1500 guests.
- Manage team of 20 back of the house CBA hourly workers.
- Managed all events daily.
- Responsible for proper P&L follow up of events
- Monitored food and Labor costs for department
- Handled all ordering, production and execution of events
- Contributed to weekly BEO meetings
- Oversaw execution of events spread around 6 outlets
- Worked in conjunction with Property Executive Chef to ensure all goals have been met
Valencian Gold & See You Tomorrow Hospitality Group LLCChef / Co-Owner
Nov. 2017 - Jun. 2021Las Vegas, NV• Direct all culinary services operations for a fast-casual Spanish restaurant including daily scheduling, assignment direction, performance reviews, hiring and corrective action.
• Supervise/ motivate up to 10 personnel including servers and kitchen staff.
• Create an appealing overall dining atmosphere, restaurant ambiance, and themed meals.
• Sustain optimal level of food quality; and returning customer retention rate at 63%. • Established relationships with local businesses and charitable organizations.
• Established strong relationships with SNHD (Las Vegas Health Department) earned “A” grade and maintained throughout tenure.
• Worked on concept development for different genres ranging from comfort diner to quick service concepts to large themed dining experiences. • Consulted to open cocktail club in Lake Tahoe, CA that resulted in a very successful opening.
• Won Best New Restaurant Opening – Thrillist Las Vegas, Finalist for Best Restaurant of the year – Eater Las Vegas, and honorable mention in USA Today Food and Wine Expo 2019.
CHEZ BENChef / Consultant
Feb. 2018 - May. 2018Philadelphia, PAA Ben Franklin inspired French Bistro. Ben Franklin was quite a character – inventor, writer, statesman, and at his leisure a dedicated Francophile, intoxicated with Parisiens’ joie de vivre. In this spirit, Chez Ben is an all-day Bistro serving French classics with contemporary American twists. It also features a convenient café counter providing La Colombe Coffee specialties, fresh juices, buttery pastries and snacks. Whether for an enjoyable meal, a glass of wine with friends, or the Sunday community dinners like Franklin used to hold for Americans living in Paris back in the day, you can find a bit of the joie de vivre Ben loved. Like Franklin’s memory, attentive service and convivial hospitality are never out of date. Welcome to Chez Ben.
Barcelona Wine Bar & RestaurantExecutive Chef
Sep. 2016 - Oct. 2017Philadelphia, PA and New Haven, CT• Began tenure at the location in New Haven Connecticut while the Philadelphia location was being built.
• Opening Executive Chef for the Philadelphia Location involved in the planning and pre-opening process.
• Managed all Back of House operations for an exclusive 250-seat establishment.
• Hired, trained, supervised, and motivated 50 employees between New Haven and Philadelphia.
• Ensured all food recipes/menu items were prepared according to corporate standards meeting all health regulations.
• Developed new recipes and dishes based on traditional Spanish techniques and traditions.
• Food cost average: 25% Hourly Labor cost average: 20%
• Increased revenue from $90,000 to $130,000 per week in Philadelphia and maintained revenues of $85,000 in New Haven.
Kat and TheoExecutive Chef
Oct. 2014 - Aug. 2016New York, NY• • Opening Executive Chef for new Mediterranean Concept in Manhattan’s Flatiron District.
• Designed kitchen procedures to effectively utilize the space available.
• Planned ahead in depth, organized well, kept cool in a fast-paced stressful environment, and brought all elements of the meal together quickly and elegantly. • Supervised 35 employees and managed all kitchen operations including negotiating with vendors, menu development, equipment procurement, and customer price setting.
• Collaborated with management to design and setup kitchen and back-of-house.
• Developed menus with focus on local ingredients based on Mediterranean traditions and techniques.
• Established gross sales $1.7 million in first 3 months.
• Built a loyal customer base of all ages, incomes, and ethnic backgrounds.
• Monitored all inventory weekly; minimized waste and operating cost.
• Served as Guest Chef and spoke at James Beard Foundation March 2016.
• Supported multiple charitable organizations during tenure at the restaurant such as: Heart’s Delight Auction in Washington DC.
DinnerLabChef De Cuisine
Jul. 2014 - Sep. 2014Brooklyn, NYDinner Lab is a membership-based social dining experiment that unites undiscovered chefs with adventurous diners who are looking for something unique and special. I was Chef de Cuisine for Dinnerlab in Brooklyn. Dinnerlab is a company that focuses on bringing hidden talent out of the kitchen and gives them their outlet to shine during their own event at different hidden spaces throughout NYC. In this position I functioned as the person that makes sure that the guest chef's vision is perfectly presented in the face of an interesting set of factors that are part of what we do. I made sure that we hit on all factors, labor cost, food cost and customer satisfaction at the dinners.
DinnerLabTouring Chef
Apr. 2014 - Jul. 2014New York, NYDinner Lab is a membership-based social dining experiment that unites undiscovered chefs with adventurous diners who are looking for something unique and special. I was invited to tour the country putting up pop-ups in different cities over 9 weeks.
La Fonda del SolExecutive Sous Chef
Apr. 2013 - Apr. 2014New York, NYIndulge in vibrant Spanish cuisine and an expansive selection of tapas at La Fonda del Sol. A modern reincarnation of the iconic 1960s restaurant, we are conveniently located just steps away from Grand Central Terminal on the east side of Vanderbilt Avenue at 44th Street. In our tapas bar and lounge, choices include tuna tacos, garlic shrimp, croquetas, patatas bravas and albóndigas. Or enjoy a more intimate experience in La Fonda del Sol’s elegant main dining room, with paella valenciana, whole market fish, braised short ribs and suckling pig.
La Fonda del SolSous Chef
Jun. 2011 - Apr. 2013New York, NYIndulge in vibrant Spanish cuisine and an expansive selection of tapas at La Fonda del Sol. A modern reincarnation of the iconic 1960s restaurant, we are conveniently located just steps away from Grand Central Terminal on the east side of Vanderbilt Avenue at 44th Street. In our tapas bar and lounge, choices include tuna tacos, garlic shrimp, croquetas, patatas bravas and albóndigas. Or enjoy a more intimate experience in La Fonda del Sol’s elegant main dining room, with paella valenciana, whole market fish, braised short ribs and suckling pig.
La Fonda del SolChef De Partie
Oct. 2010 - Jun. 2011New York, NYIndulge in vibrant Spanish cuisine and an expansive selection of tapas at La Fonda del Sol. A modern reincarnation of the iconic 1960s restaurant, we are conveniently located just steps away from Grand Central Terminal on the east side of Vanderbilt Avenue at 44th Street. In our tapas bar and lounge, choices include tuna tacos, garlic shrimp, croquetas, patatas bravas and albóndigas. Or enjoy a more intimate experience in La Fonda del Sol’s elegant main dining room, with paella valenciana, whole market fish, braised short ribs and suckling pig.
ICEXCulinary Scholarship Winner
Sep. 2009 - Sep. 2010Spain- 1 of 12 cooks in the world selected for a one year culinary scholarship
- Line Cook at: * Hotel Santo Mauro, Madrid, Spain * Echaurren/Portal de Echaurren Ezcaray, La Rioja Spain (2 Michelin Stars) * El Bulli Roses, Spain (3 Michelin Stars, Number 1 restaurant in the world)
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