I started my career in 1999 at Chuck’s Steak House in Danbury, CT. In 2002, I joined the Sodexo operated El Dorado Bar and Grill as a Kitchen Manager/ Banquet Chef. In 2006 I was offered to work in historic downtown New Haven Connecticut at Geronimo Bar and Grill, a high end Southwestern American fusion concept.
In 2010 I moved to south Florida to further my culinary adventures. Currently I am Executive Sous Chef of Thursdays Fort Lauderdale, a french brasserie located on the beautiful Las Olas Blvd in downtown Fort Lauderdale.
I regularly volunteer and engage in community outreach efforts throughout South Florida. I believe sharing foodcraft and innovative concepts with the public helps to build our community into one that cares about the welfare and health of everyone.
Thursday’s Fort Lauderdale
Executive Sous Chef
Kitchen Management: Produce diversified menus in accordance with the restaurant’s
policy and vision, Create new specials when required, Develop the working schedule and organize the work in the kitchen, Train kitchen staff in order to reach standards required by
restaurant, Maintain order and discipline in the kitchen during working hours, Create tasting menus for clients interested in contracting the food for different events, Maintain hygiene and food safety standards
Business Development: Event Planning, Networking, Community Outreach, Digital Marketing, Graphic Design
3033 Ocean Group
Chef De Partie
Instrumental in developing the brunch-buffet, Created dishes that were executed in a high volume atmosphere, Supervised buffet production, Managed and trained line cooks on the buffet, Helped head chef to develop new buffet dishes and menus, Ensured high standards of food hygiene and rules of health and safety, Monitored portion and waste control to maintain profit margins
2011 – 2014
Worked with clients with restrictive diets: diabetic, high blood pressure, and allergies.
Crescendos Bar and Lounge
Developed menus for special events, Prepared unique south beach inspired dishes, Created Amuse-Bouche, Worked with mixologist to infuse liquors for speciality cocktails
Geronimo Bar and Grill
Maintained food standards, costs, safety, etc. Led and motivated in the back of house, rallied the team during heavy shifts, costing, pricing, inventory control and created work schedule.
El Dorado Bar and Grill
Kitchen Manager, Banquet Chef
Managed kitchen staff during lunch and brunch services, Managed inventory and purchasing, Developed daily specials, Set up and supervised banquet hall and execution of events, Developed diverse menus to suit clients’ needs
Henry Abbott Tech Johnson and Wales Accredited
Culinary Arts, Hospitality, and Food & Beverage Program: Italian, French,
and Asian cuisines, institutional cooking, diet creation, menu planning,
ordering, inventory management, costing
Western Connecticut State University
Small enterprise operations