About Me
Passionate Executive Chef with 12 years of culinary experience in award-winning restaurants. Specialized in seasonal farm-to-table cuisine and sustainable kitchen management. Committed to creating exceptional dining experiences through innovative techniques while honoring traditional cooking methods. Known for building high-performing kitchen teams and implementing efficient operational systems that maintain quality while controlling costs.
Professional Experience
Executive Chef
Harvest Table Restaurant
Lead culinary operations for an upscale farm-to-table restaurant seating 120. Manage a kitchen staff of 15 and $1.2M annual food budget. Create seasonal menus and develop relationships with local farmers and producers.
- Earned Chicago Tribune's 'Best New Restaurant' award within first year of operation
- Implemented zero-waste program reducing food waste by 75% and saving $45,000 annually
- Grew restaurant revenue by 35% through innovative menu development and special event dinners
Chef de Cuisine
The Grand Hotel
Oversaw daily operations of fine dining restaurant in luxury hotel. Managed kitchen team of 12 and coordinated with F&B director on menu planning and food cost control.
- Achieved and maintained 4-star rating from local critics
- Reduced food costs from 32% to 26% while improving quality and presentation
- Developed and implemented comprehensive training program for line cooks
Sous Chef
Bistro Laurent
Assisted Executive Chef in all aspects of kitchen management for busy French bistro. Responsible for staff scheduling, inventory management, and daily specials.
- Designed and executed popular tasting menu increasing weekend revenue by 25%
- Led kitchen team to successful execution of James Beard Foundation dinner
Skills
Culinary Expertise
Kitchen Management
Specialized Techniques
Business & Operations
Education
Culinary Institute of America
Associate Degree in Culinary Arts
Johnson & Wales University
Bachelor's in Food Service Management
Contact
Interested in culinary consulting, private events, or discussing new opportunities? I'd be happy to connect.