Executive Chef driven to build and retain high performance teams by hiring, developing and motivating skilled professionals. Culinary Professional offering outstanding presentation, communication and cross-cultural team management skills. High-energy, results-oriented leader with an entrepreneurial attitude and above all, a love for all things food!
Preparation of many different foods and cuisines
Full knowledge of cooking skills
Excellent supervision and training abilities
Menu design and implementation
Time management and workflow planning
Client account management
Expense and inventory control
Chef/Owner Philadelphia, PAMain Street Restaurant Group Ltd./Dec 1991 to Dec 2015
Conceptualized, developed and operated multiple restaurants. These included Sonoma [1991-2005] Kansas City Prime [1993-2003] Arroyo Grille [1995- 2003] River City Diner and Tootsie's [1996-2001] Main Street Restaurants Baking Company [1994-2006] Gecko Grille and Cabana Bar [Turks and Caicos 1996-2003] Derek's[2005-2015]
Initiated entire business plans, launching an entire restaurant/dining district [Manayunk] of Philadelphia. Recruited, trained, and guided entire staffs [especially culinary]. Responsible for all administrative functions and staff including controller, bookeepers, director of operations, public relations, sales and marketing. Successfully negotiated insurance contracts and systematically lowered costs year to year. Achieved sales of $15 million dollars per year while overseeing staffing levels of up to 300 persons in season. Successfully increased profits by monitoring and mentoring appropriately. Sold businesses for profit while diversifying into real estate.
Executive Chef/Partner Philadelphia, PA1701 Cafe and Capriccio/Jan 1988 to Jan 1991
All day dining room including room service and small banquets. Operated adjoining coffee bar, first of its genre in Philadelphia [before Starbucks!]
Sold interest to pursue business in Manayunk.
Line cook NYC, NYLeBernardin/Member of opening team under founding chef Gilbert LeCoze
Poisinier NYC, NYAurora/Under Chef Gerard Pangaud and the legendary Joseph Baum
Assistant Pastry Cook NYC, NYLeCirque/
Under pastry chef Alain Tricou, Chef Alain Sailhaic and Geoffrey Zacarian
Executive Chef Philadelphia, PAApropos/
Chosen as one of the top ten New Restaurants in America by USAToday
Owner Shimon Bokovza
Sous Chef Philadelphia, PARistorante DiLullo/Under Chef Aliza Green focusing on pasta making, butchery and Northern Italian Cuisine
Executive Chef Margate , NJThe Bay Club/Extremely high volume restaurant at Jersey Shore [seasonal]
Created and operated a string of successful restaurants over a 25 year period.
Appearances on local and national TV shows multiple times.
Member of The Restaurant Schools Advisory Board of Directors and Great Chefs of Philadelphia.
Named "Top Concept Creator" by Nation's Restaurant News
Founding member of Share Our Strength[SOS Phila. Chapter] Chaired 1997-2000 fundraisers.
Multiple Best of Philly Awards including Best Chef-Restaurateur.
Multiple "Best Table" awards by Gourmet Magazine.
Founder and chair of "Manayunk Cocktail Week."
Employed and Mentored countless top restaurant professionals who have gone on to top careers of their own.
Father of two college graduates.
Associate of Arts: Culinary Arts/Chef ApprenticeshipBucks County Community CollegeNewtown, PA
Associate of Science: Hotel/Restaurant ManagementBucks County Community CollegeNewtown, PA
Culinary ArtsSchool For American ChefsSt. Helena, CA.Prestigious scholarship program mentored by Madeliene Kamman at Beringer Vineyards in the Napa Valley