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Work Background
Bodega Taqueria y TequilaVP FOOD & BEVERAGE | VP of CULINARY
Sep. 2023Miami, Florida, United StatesLead and develop the overarching strategy for all food and beverage operations across all locations. Implement innovative and distinctive food and beverage concepts, ensuring alignment with the brand’s values and mission. Drive expansion initiatives and new location openings, ensuring smooth integration into existing operations. Oversee day-to-day operations for all locations, ensuring efficiency, quality, and consistency in food and beverage offerings. Standardize processes and procedures across all locations while maintaining flexibility to accommodate local tastes and preferences. Ensure adherence to health, safety, and regulatory requirements in all operational aspects. Recruit, mentor, and develop a high-performing team (300+ headcount), with 12 direct reports (Director of Kitchens, Dir. of Training, Dir. of Ops and General Managers, Accounting, and Marketing) ensuring strong leadership at every level. Highlights: - Relaunch of Taqueria of menu and strategic launch of the beverage program, resulting in increased customer traffic and sales growth.
- Key leader in the Ideation and development and launch of the “Bodega HardRock Suite” food and beverage program at Hard Rock Stadium. - Training and development of key personnel (with logical promotions), realizing the need for smooth operational shift of the organization.
HCM LLCFOOD & BEVERAGE CONSULTANT
Apr. 2023Miami, LA, NYC, Atlanta, SeattleFood & Beverage consultant specializing in product innovation, menu design, concept development, commercialization, DTC, CPG and value engineering. Clients included Bodega Taqueria Y Tequila, resulting in current Vice President role inside of organization. Services include: - Food & Beverage Innovation
- Recipe Development & Food Styling
- Kitchen/Restaurant Operations/Team Building
- Consumer Packaged Goods (CPG)
SubwayDIRECTOR of CULINARY INNOVATION
Feb. 2022 - Apr. 2023Miami, Florida, United StatesLed the development and execution of innovative culinary strategies to enhance the brand's menu offerings. Role required staying abreast of culinary trends, consumer preferences, and operational capabilities to drive product development and maintain a competitive edge in the market. Led the creation and refinement of menu items that align with brand identity and meet consumer demands. Led and directed a team of 4, including 2 Culinary Operations Manager, R&D Chef and Food Scientist. Highlights: - Collaborated with Consumer Data and Sensory departments to successfully ensure the launch new sandwiches and menu offerings for the “Subway Series”, including pre-made sandwiches. - Created and successfully launched the "Foot Long Cookie."
- Value optimized the best formula, collaborated with Supply Chain & Commercialization, matched flavor pre-sliced formulas for "Fresh Slice Program."
StarbucksSR. PRODUCT DEVELOPER (Culinary Dir. equivalent)
Jan. 2013 - Jan. 2022Greater Seattle AreaDeveloped North American long-term culinary innovation strategies and culinary standards that balance consumer and internal client expectations with financial goals. Created customized and distinct culinary experiences through comprehensive knowledge of global cuisines. Formulated, wrote, and collaborated on all recipes, menus, signature and curated items. Utilized proprietary food management and transformation platforms. Collaborated on all R&D, Sales (RFI/RFP) projects. Managed day-to-day & developed culinary talent at all levels. Provided coaching, mentoring and balanced feedback to all culinary team members. Led and supported pre-openings, openings, re-starts and new seasonal menu launches. Owned all Chef/Partner relationships, setting goals and managed all expectations. High level exploration, story-telling, consumer insights and design sprints. Highlights: - Concept, prototyping, product design/development, recipe development, ingredient sourcing for 100+ food and beverage products and rollouts in the last three years alone.
- Created, implemented and led the Down-the-Line Sessions (2020 to Present) – A platform and forum for virtual connection during the pandemic for cross functional (sourced) internal and external partners throughout the company, addressing recipe sharing and demo, cooking classes, HIIT workouts, wine tour, cocktail making sessions, vendor Q&A, and industry best practices.
- Recipient of Starbucks Trailblazer Award (2019) - R&D innovation mindset.
- Member and Starbucks leader within Employer Resource Groups (ERG), including Pan Asian Partner Network, Black Partner Network, and Hora del Café Partner Network.
- Led ongoing Business Initiatives and Programs, such as Mercato - lunch platforms, recipe & concept development (40+); "Culinary Identity Sprint" (2019) for 50+ concepts; "HCD Sprint" of development to case and test; "Impossible Sausage Patty" (2019) concept to market; "Plant Based Egg Development" and "Plant Forward Menu" (2020).
Trio & Spectra Restaurant GroupEXECUTIVE CHEF & QUALITY CONTROL MANAGER
Jan. 2010 - Jan. 2012Cairo, Egypt1) Trio Restaurant – Opened this California Cuisine inspired restaurant, inspired by local and seasonal availability. Implemented effective recycling/composting program, spearheading restaurant concept geared towards the first sustainable restaurant in Egypt. 2) Spectra Restaurants - Consulting chef including menu development, recipe testing and building, maintaining consistency within all 15 restaurants located throughout Egypt. Monthly and annual inspections of all restaurants/main kitchen for safety and sanitation, company regulations and overall maintenance.
Sylva Project and EstateWWOOF FARMER | PERSONAL CHEF
Jan. 2010 - Jan. 2010Korfu, GreeceChef for the estate catering to 10-14 volunteers daily. Dedicated to introducing and reinforcing California cuisine principles, WWOOF farm hand working Kiwi groves, orange and various citrus groves, Stinging Nettles, herb farm and Organic garden for the estate.
PKR Restaurant GroupCHEF
Jan. 2007 - Jan. 2010California, United States1) CHEF, Waterbar Restaurant (2008 to 2010) - Developed recipes and menus for lunch, brunch and banquets. Assisted the Executive Chef in menu development, hiring, training and managing all aspects of restaurant operations. As Head of training & Personnel, scheduled staff and supervised & trained 40 team members. 2) PRIVATE DINING CHEF, Farallon Restaurant (2007 to 2008) - Developed meal items, menus and trained all staff for this California Cuisine - Fine Dining restaurant. The Rounds Chef for restaurant dining, working all stations, including grill, sauté, roast, pantry, raw bar and pastry stations. (Previous tenure: Lead Line Cook from 2000 to 2003)
Grand CaféEXECUTIVE SOUS CHEF
Jan. 2006 - Jan. 2007San Francisco Bay AreaOversee and manage kitchen and food preparation, and hire/train new kitchen staff to prepare to meet the specifications of guests. All aspects of menu development, operations, cost control, purchasing, receiving and vendor selection/management.
Kuletos RestaurantEXECUTIVE CHEF
Jan. 2005 - Jan. 2006Los Gatos, California, United States
Wine and Roses Bed and BreakfastCHEF & PURCHASING MANAGER
Jan. 2003 - Jan. 2004Lodi, CaWorked all stations in kitchen including, sauté, meat, pantry and dessert, with additional hotel and restaurant responsibility for purchasing and vendor management.
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