More than two decades of progressive culinary and food-and-beverage leadership across renowned hospitality, retail, corporate dining, private club, and higher-education environments.
Lead culinary programs supporting catering, retail dining, and student-focused service while developing menus, coaching teams, and partnering with operational leadership to strengthen quality, consistency, and guest experience.
Directed culinary operations for a multimillion-dollar foodservice department generating more than $3 million annually. Led more than 20 culinary professionals, reduced labor expense by 14% year over year, and reduced food cost by 23%.
Managed high-volume retail food production across multiple service platforms while supporting product development, team training, food quality, safety, and operational execution.
Founded and operated a chef-driven concept focused on pop-up dining, catering, and food production, managing menus, marketing, budgeting, partnerships, and production.
Directed culinary operations across corporate dining environments serving executive leadership, guests, and special events.
Oversaw culinary operations supporting multiple outlets and service periods exceeding 500 covers while leading more than 50 culinary professionals and five chefs.
Supported menu development, brand standards, purchasing, production systems, training, quality assurance, and operational consistency.
Directed operations across multiple food and beverage outlets and supported promotions, financial performance, recruitment, training, and large-scale events.
Led pastry and bakery operations for a major resort and convention destination, supporting restaurants, banquets, catering, and special events.
Built foundational experience in a distinguished New York City kitchen, developing discipline, precision, and attention to detail.
Developed early-career experience within a world-renowned fine-dining kitchen, working to exacting standards of preparation, presentation, and execution.
Began building a professional pastry foundation in an iconic New York hospitality environment, emphasizing craftsmanship, consistency, and pride in the finished product.
French Culinary Institute
Culinary Arts – Pastry Arts, 2003–2004
Valedictorian
School of Visual Arts
Studio Art – Visual and Fine Arts, 2002–2003
French Culinary Institute graduating class
French Culinary Institute
French Culinary Institute
St. Maria Goretti
St. Maria Goretti