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Work Background
The Polo Club of Boca RatonDirector of Culinary and Dining Operations
Jan. 2022United States
St. Andrews Country ClubDirector of Culinary Operations
Jan. 2021 - Dec. 2022United States▪ F&B Rebranding, Systems Integration & Operational Uplift: Rebuilt and elevated the Food & Beverage operation across five full-time outlets, member events, and banquets, leading a back-of-house team of 100+ employees through top-tier training and development. Implemented purchasing and costing systems (ChefTech, Yellow Dog) integrated with POS, enabling real-time inventory management, reducing food waste, and cutting food costs by 8% through smarter procurement. Introduced table side ordering, reducing table turns by 15 minutes and significantly increasing per-shift revenue and guest satisfaction.
▪ Legacy Preservation & Culinary Modernization: Honored the 30+ year culinary legacy of St. Andrews while introducing modern techniques, service standards, and operational tools to align with evolving industry trends. Successfully integrated new technology and culinary practices without compromising the club’s historic identity, striking a strategic balance that preserved tradition while
positioning the operation for future growth.
▪ Operational Stabilization & Revenue Growth: Delivered consistency and leadership across back-of-house operations, including culinary culture, menu planning, and recipe development. Improved kitchen efficiency and elevated guest experience, contributing to a 40% increase in usage rates. Banquet and catering sales surged by over $1M as the property became a sought-after destination for private events and large-scale functions.
Persimmons Waterfront RestaurantExecutive Chef and Principal Managing Partner, Restaurant Group
Jan. 2015 - Dec. 2021New Bern, NC▪ F&B Business Turnaround & Growth: Rebranded and rebuilt a free-standing Food & Beverage operation, growing annual revenue from $3M to over $ 8 M. Scaled the team from 45 to more than 100 employees, expanded dining concepts, and delivered operational stability across all outlets, positioning the business as a high-performing, sustainable enterprise.
▪ Operational Overhaul & Brand Relaunch: Implemented SOPs for hiring, training, and steps of service, while overhauling menu development for food, wine, and cocktails. Within 90 days, reduced operational costs by over 15% by addressing theft, pricing inconsistencies, and poor cost controls. Streamlined staffing by 25% to stabilize operations, then scaled strategically with demand. Led a full brand relaunch, revamping menus, conducting extensive team retraining, and reestablishing the restaurant as a respected cornerstone of the local dining scene.
▪ Development and Growth: launched several new operations within the community, from a Marina, 5 other restaurants, some within hotels, and a grocery restaurant concept, all while overseeing all operations, maintenance, and long-term planning to maintain and ensure short-term and long-term success.
▪ Formed strong, sustainable, and cost-conscious relationships with all purveyors, both large and small, with a focus on maximizing local area and home state purveyors for truly locally influenced and sustainable operation with all from-scratch cooking.
The Omni Homestead Resort & SpaTask Force Executive Chef
Jan. 2015 - Dec. 2015▪ Provided stability by helping oversee the entire resort, including event planning, hiring, scheduling, menu writing, and banquets.
▪ Managed staff for both culinary and stewarding throughout multiple kitchens and outlets.
St. Francis Yacht ClubExecutive Chef and Food and Beverage Director
Jan. 2014 - Dec. 2015San Francisco Bay Area▪ Orchestrated all culinary operations for 4 outlets, banquets, and an off-site private island resort. Oversaw menu development and purveyor relationships as well as purchasing and long-term development of food and beverage outlets.
▪ Managed staff of 100+ union employees in the Food and Beverage department, including Kitchen, Sales, Private Events, and Member Parties. Created a garden for outlets to begin truly developing a farm-to-fork Food and Beverage program.
▪ Oversaw annual budget with a firm focus on food cost and labor cost. Revitalized all outlets by raising standards throughout.
Marcus Whitman Hotel & Conference CenterExecutive Chef
Jan. 2011 - Dec. 2014Walla Walla, WashingtonLed 70 employees annually in the Culinary and Food and Beverage Department. Handled hiring, counseling, employee development, and scheduling. Managed annual budget and monthly forecasting. Rebranded the Food and Beverage department. In 2 years, successfully turned around operations and offerings to regain community confidence and attract new guests. Built a strong environment between front- and back-of-house staff through innovative management style, raising productivity, client satisfaction, and staff retention.
The BroadmoorArea Executive chef
Jan. 2008 - Dec. 2011Colorado Springs, ColoradoOversaw all kitchen operations, menu design, and scheduling for two restaurants. Assisted with banquet operations and room service.
Kessler CollectionCorperate Task Force Chef
Jan. 2005 - Dec. 2008Assisted hotels and high-profile weddings, and other banquets. Set and maintained standards in kitchens. Served as replacement for Executive Chef, Sous Chef, and banquet chef when needed. Re-established Kessler standards and helped hire a new team.
The GreenbrierLead Line Cook
Jan. 2003 - Dec. 2005Strengthened culinary skills as an apprentice for a Certified Master Chef.
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