Position:
Executive Chef at Le Meridien Hotel
Work:
Le Meridien Hotel
- Atlanta Georgia since Dec 2012
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Executive Chef
St. Regis San Francisco
- San Francisco, CA Feb 2012 - Dec 2012
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Executive Sous Chef
St. Regis Atlanta
- St. Regis Atlanta, GA Feb 2011 - Feb 2012
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Executive Sous Chef
St. Regis Hotel
Mar 2009 - Jan 2011
-
Banquet Chef
Starwood Hotels & Resorts Worldwide, Inc.
2009 - 2010
-
Banquet Chef
St. Regis Hotel, Resort and Spa, Monarch Beach
Aug 2006 - Mar 2009
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Banquet Kitchen Supervisor/Saucier
Montage Hotels & Resorts
Apr 2008 - Feb 2009
-
Garde Manger
Princeville Resort
2008 - 2008
-
Culinary Task Force
Java Junction Espresso Bar and Cafe
Jan 2005 - Jul 2006
-
Co-Owner/Chef
GC Enterprises
Apr 2004 - Sep 2004
-
Private Chef, Beverly Hills, CA
St. Regis Hotel, Resort and Spa, Monarch Beach
Jan 2003 - Apr 2004
-
Lead Line Cook
TAPS Fish House & Brewery
Feb 2002 - Dec 2002
-
Line Cook
Education:
California School of Culinary Arts, Pasadena 2001 - 2003
AOS, Culinary Arts
California State University-San Marcos 1990 - 1995
Business Administration, Finance
Skills:
Cuisine, Menu Development, Culinary, Food & Beverage, Banquets, Restaurants, Food, Catering, Fine Dining, Hospitality, Cooking, Customer Service, Wine, Event Management, Hotels, Hospitality Management, Budgeting, Inventory Management, Purchasing, Scheduling, Event Planning, Microsoft Office, Word, Customer Relations, Budgets, Culinary Skills, Recipes, Restaurant Management, Hospitality Industry, Pre-opening, Micros, Resorts, Chef