Who I am, what´s interesting about my food and my career.
A position with a well-established restaurant where a long-term affiliation and professional and creative work ethics
are acknowledged and rewarded
Trained as professional Chef specialized in Italian, French, Asian, Brazilian and International Cuisine.
My internal Professional training includes designing daily menus, food cost, labor cost,
menu development, P&L Statements, Theoreticals, Variance%, Budget, inventory, scheduling and
purchasing. Extremely efficient, well organized and multi-tasked, which allows me to work well in a fast paced environment. Strong leadership skills, staff supervision and ensuring
front and back of house coordination.
Culinary Operations, Human Resource Systems,
Micros, Keynote, Pages, Numbers, Adobe Illustrator CS6 and Etc.
La Villette NYC | French Brasserie
Pulpo Restaurant and Bar | Modern Tapas and Lounge
The Mad Hatter Restaurant and Bar | Contemporary American
Floriana Restaurant | Modern Italian
Flex Mussels Restaurant NYC | Global Inspired Seafood And Oysters
The Front Page Restaurant DC | American
J & J Seafood Bar and Grill | Seafood
Potenza | Modern Italian
Pardon my French under consultant ex (Pardon my French/ French Brasserie)
Picholine, NYC. 14 - 15
Artisanal, NYC. 14 -14
Floriana restaurant, DC. 10 - 11
Intercontinental Hotel, DC. 09 - 10
701, Washington, DC. 08 - 09
Tavistock Group, Chicago, IL. 06 - 08
China Grill Management FL. / NYC. 02 - 06
Food Network, LA.
City Harvest, NYC.
Zagat Survey, NYC.
Café 57 at Hearst Tower, NYC.
Fresh Farm Markets in Dupont Circle, DC.
Capital Food Fight™, DC.
Foundation to Eradicate Duchenne, DC.