Chef/Owner the Executive Chef LLC- skilled in talent recruiting, product development, asset protection, financial management and customer relations.
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Created start-up food service company, grew to operate three full service bar-restaurants, two private clubs, and the flagship catering company. Sold restaurants / club interests in 2000-2001. Catering company has been profitably for 21 years.
Created new menu for historic Connecticut shoreline Inn. Staffed kitchen and floor-wait staff. Initiated summertime Cafe'festival- revitalized interest locally and with New York visitors- including food tasting, cooking demo's and lessons. Turned a revenue loss facility into profitability within six months.
Started as sous Chef in 1986- was promoted to head Chef in February1987, earned 2 stars NY Times that April. Accepted invitation to apprentice under Master chef Donaldo Soviero at la Scuola di Cucina Italiana, Todi, Italy.
Worked with Master chef Donaldo Soviero - developed and tested recipes for "La Vera Cucina Italiana" (1991 Macmillian Publishing). Taught groups of 12 students "the true cooking of Italy". Procured ingredients locally and throughout the region. Certified at completion.
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