Requests
2
Keep in touch with meI'm using Intch to connect with new people. Use this link to open chat with me via Intch app
Work Background
GVIRetired
Oct. 2025
VI GovernmentExecutive Director Virgin Islands Career & Technical Education Board
Jul. 2020US Virgin Islands
ACF VI cooks and chefs associationPresident
Aug. 2009St. Croix VIFormed a new ACF chapter for the Virgin Islands,
SkillsUSA Virgin IslandsState Director
Sep. 2005
Doos & Don'ts ConsultingConsultant, Gastronomy / Hospitality Training specialist
Aug. 2005I found that in all the years that I worked in the Hotel & Food service industry, each and every property had the same issues. Training their staff. When you serve 24/7 there seems never to be any time to teach. Yet we all know that training is a great motivator and helps providing a better product to our guest and bottom line. So I started a Training/Consulting firm specializing in the Gastronomy & Hospitality industry. We offer custom designed training for your employees in food safety & sanitation (NEHA or Servsafe certification), TIPS alcohol compliance, introduction to HACCP, basic nutrition for food handlers, Allergies and the possible effect on the bottom line, food cost control and much more. We can assist you with project management, menu design, cost control, union negotiation, employee relations and much more. We can motivate, re-train hourly employees and help your supervisors manage better. PS: We have formed an alliance with the "Chefs helping Chefs" network, headed by Chef Rotz CEC, ACE, AAC and therefore are able to provide more services to you our hospitality/ food clients. Give us a shout, you be surprised how well your investment earns returns!
BoardWalk InnChef/General Manager
Aug. 2000 - Sep. 2006Company: a BoardWalk in - Christiansted, St. Croix, Virgin Island Job Description/Responsibilities: Renovated this once landmark location under a management contract from the Holger Danske Hotel, during the summer of 2000. Excellent review returned the Restaurant back to it's former glory. Sold property in 2007
St. Croix Career & Technical Education CenterCTE Instructor
Oct. 1999 - Jun. 2020Department chair, St. Croix Career & Technical Education Center, VI State Director FACS,
VI State Association Director SkillsUSA, PRAXIS 1, VI certified as highly skilled teacher
Instructor and head of culinary arts, hospitality, gastronomy and customer service for both secondary and adult education.
A.I.M. CorporationGeneral Manager/ President
May. 1992 - Jan. 1999Job Description/Responsibilities: Successfully negotiated the buy out of AIM Corp., Assumed all corporate duties,as the CEO including oversight of all corporate financial dealings, government and legal contract negotiations, labor relations, asset liquidations, loan negotiations, tax litigation, marketing etc. Ultimately responsible for all management contracts and its management employees. Hands-on general management, at all levels of hotel &restaurant operations. The company acquired a delicatessen/restaurant and contracted the management at the Gentle wind Resort. Expanded our catering division in 1992 to accommodate events of several thousand (Triathlon, Governors ball etc.) Added hospital food service in 1992. Sun-Air for in flight service 1993. Management of the Anchor Inn Hotel 1992. Acquired Hotel coffee shop at the King Christian Hotel 1994. Numerous other rewarding business dealings helped us expand and grow. Sold the catering and restaurant division 1996. Increased the bottom line of the smaller company and sold its assets in 1999
A.I.M CorporationCorp. Director F&B
Jul. 1987 - Jan. 1992Company: A.I.M. Corp, - Christiansted, St.Croix, US Virgin Islands Job Description/Responsibilities: responsible for the daily operation of corporate owned establishments. Including budgeting, purchasing, employee relations, p & l statements and all other function needed to operate profitable operations. Actively involved in acquisition and contract negotiations, of Anchor Inn Hotel Restaurant; a 60- seat white table cloth seafront restaurant, with a 40-seat bar and 40 seat pool bar. Conference room and catering services. St. Croix Yacht Club; 250+ members, yacht service, a 150 seat club restaurant, full bar & retail sales. Contemporary Catering Company; Islands largest catering and party service. Aqua-lounge Dive club; an 80-seat full service lounge and dive center with retail sales.
The Buccaneer HotelDirector of F & B
Sep. 1986 - Aug. 1987Company: Buccaneer Resort - Christiansted, St. Croix, US Virgin Islands Job Description/Responsibilities: Responsible for food and service quality for four restaurants and two bars and a gift shop. In room dining, entertainment contracting and advertising. Assumed Guest Service manager's responsibilities for room contracts and large group bookings. Daily tasks included the training and management of more than 90 hourly and 18 managerial employees. Maintaining high quality standards and profitability. Instituting new SOP's for all f & b related services, and all other duties related to this four star premium hotel resort.
Marriott InternationalExec. chef
Jan. 1981 - Dec. 1986Started at Gaithersburg Marriott, first opening, moved to Houston for take over of airport Host hotel, opening chef at Austin Marriott and Medical center Marriott, Executive chef at Greenspoint and Galleria Marriott hotels interim F&B director
Imperial Hotel IncF&B Manager
Aug. 1980 - Sep. 1981Job Description/Responsibilities: hired during pre-opening, responsibilities included the creation of manuals for restaurant and night club employees for this first class environment. Establishing of beverage controls and close work with the exec, chef in creating menus and work procedures for the kitchen. Reported to the GM on daily construction/renovation progress reports. Closely worked with Maitre D' on wine lists and special promotions. Promoted lounge through innovative entertainment/meal packages a new concept for Bermuda at the time which propelled us to the top of local nightspots.
The LobsterPotSous chef
Jul. 1979 - Aug. 1980Job Description/Responsibilities: assisted the chef in the daily management and food preparation
Horrizon and Cottages, Paget, BermudaChef de partie & sous chef
Jun. 1978 - Jul. 1979Job Description/Responsibilities: started as chef at Coral Beach Resort, promoted to Waterloo House Hotel as Sous Chef. Later transferred and promoted to Horizons and cottages as Head chef.
St. Moritz Restaurant, London, GBChef
Aug. 1977 - Jun. 1978
Swiss Military serviceHead Chef
Jan. 1977 - Jun. 1977
Hotel zur Au, Zurich,SwitzerlandCHEF de partie
Sep. 1975 - Aug. 1976
Hotels Continental & Park, Hotel college Montana, Richemont bakery craft school, Luzern-SwitzerlandCulinary student, gastronomy apprentice
Mar. 1973 - Aug. 1975
GVI
Intch is a Professional Networking App for the Future of WorkSee more people like Anton on Intch
300k+ people
130+ countries
AI matching
Get Intch if you'd like to
1107009 people
17
General Manager @ Anytime Fitness
23
CEO @ The Whitaker Consultant Group
17
Medical Laboratory Technician @ Schneider Regional Medical Center
215517 people
15
CEO & Founder @ The Water Traveler
15
Project Manager @ Richland County School District One
16
Writer, speaker, teacher @ Self Employed