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Work Background
BKCulinaryOwner
Aug. 2021Greater New York City AreaFounded and operate bespoke culinary business, delivering high-impact business consulting services. Lead P&L operations, overseeing budget forecasting, cost controls, and profit maximization strategies.
SprinlyVice President Operations
Oct. 2019 - Aug. 2021Cleveland/Akron, Ohio AreaLed the transformation of operational processes and training programs, driving a 200% increase in efficiency and reducing labor costs by 60%. Rebuilt organizational structures, implemented sustainable packaging solutions, and fostered diversity by partnering with refugee placement agencies.
Blue ApronVice President
Sep. 2013 - May. 2018Greater New York City AreaManaged and scaled culinary and quality assurance operations, overseeing $21M monthly food budget and contributing to $1B in revenue. Built and led teams across five locations, designed leadership training programs, and developed innovative food products while integrating technology-driven process improvements.
Diamond A Ford CorpExecutive Chef
Jun. 2009 - Oct. 2011Dallas/Fort Worth AreaDirected culinary operations across multiple luxury properties, sourcing local ingredients and integrating sustainable food systems. Designed and facilitated cooking workshops, mentoring staff in regional culinary traditions and farm-to-table techniques.
M/Y Ultima IIIExecutive Chef
Oct. 2006 - Feb. 2008EuropeLed culinary operations for 180’ private yacht, overseeing staff and coordinating large-scale events for high-profile guests. Sourced fresh, local ingredients from markets across Europe and designed custom dining experiences.
Blue Hill At Stone BarnsChef De Partie
Aug. 2005 - Jan. 2007Greater New York City AreaPlayed key role in opening BHSB alongside renowned chefs Dan Barber and Michael Anthony, pioneering sustainability-driven culinary innovation. Led multiple kitchen stations, developed transformative culinary techniques, and mentored kitchen staff in sustainable and farm-to-table practices.
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