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

2018 - Present
Chicago, IL

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
2015 - 2018
Boston, MA

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
2012 - 2015
San Francisco, CA

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

Menu Development Farm-to-Table Cuisine French Techniques Butchery Pastry Fundamentals Sustainable Cooking

Kitchen Management

Team Leadership Cost Control Inventory Management HACCP Compliance Recipe Standardization Kitchen Design

Specialized Techniques

Fermentation Sous Vide Cooking Smoking & Curing Whole Animal Utilization Molecular Gastronomy Preservation Methods

Business & Operations

P&L Management Vendor Relations Staff Training Menu Costing Event Planning Food Styling

Education

Culinary Institute of America

Associate Degree in Culinary Arts

2008 - 2010 Hyde Park, NY

Johnson & Wales University

Bachelor's in Food Service Management

2010 - 2012 Providence, RI

Contact

Interested in culinary consulting, private events, or discussing new opportunities? I'd be happy to connect.