Elevating culinary experiences through innovative menu development and team leadership at Michelin-rated establishments.
Specialized in high-volume operations, staff development, and creating memorable dining experiences.
Organized and dependable culinary professional with extensive experience managing high-volume kitchens at prestigious establishments including Le Pavillion (Michelin-rated) and L'Atelier De Joel Robuchon. Successfully managing multiple priorities with a positive attitude and willingness to take on added responsibilities to meet team goals.
Education
The French Culinary Arts - International Culinary Center, NYC
Certifications
Collaborate with restaurants to develop innovative menus, conduct operational assessments, provide hands-on staff training
Constant rotating menus, training culinary students, managing special events for 200-300 guests
Planned high-volume food preparation, developed tasting and special event menus, trained kitchen personnel
Ensured quality and freshness, designed innovative menus, managed full kitchen operations
Under Chef Christophe Bellanca, managed kitchen inventory, ensured food safety standards
Under Chef Jared Gadbaw, supervised kitchen staff, managed food production standards
Transform your culinary vision into reality with expert consulting services
Innovative menu creation aligned with culinary trends and customer preferences. Specialty in high-end dining and special events.
Case Study
Redesigned menu for upscale bistro, resulting in 35% increase in average check size and 4.8-star rating on dining platforms.
Operational assessments to enhance workflows and improve efficiency. Cost control and budgeting expertise.
Achievement Metric
Reduced food costs by 22% for mid-size restaurant while maintaining quality standards through strategic vendor negotiations and inventory optimization.
Hands-on training for kitchen staff to elevate culinary skills. Leadership development and mentoring programs.
Success Story
Trained 15-person kitchen team for new restaurant opening; 12 staff members promoted within first year, with 90% retention rate.
Experience managing events from intimate 8-course meals (50-75 guests) to large catering (200-300 guests).
Event Highlight
Successfully executed 12-course tasting menu for 65 VIP guests with zero service delays and 100% positive feedback surveys.
Implementation of food safety protocols, inventory management, and consistency standards.
Impact Result
Implemented comprehensive QC system achieving 98% consistency score across 6 locations and perfect health inspection ratings for 3 consecutive years.
From Michelin-rated kitchens to your restaurant - let's create exceptional dining experiences together.
Fluent in English and Spanish