Passionate chef who is dedicated, loyal and hard working. I am skilled in every aspect in a professional kitchen. I am capable and creative with a la carte dining and have 25 years experience in banquets and large parties in country club and small businesses.
Skills
Proven ability to mutli task and run an efficient professional kitchen
Menu development and understanding current trends in food and incorporating them daily
understanding the strengths of my staff and helping them to improve their skills
creating an environment that breeds excellence by setting and demonstrating high standards​
working within a budget and keeping food costs at an acceptable level
creating and organizing a clean work station and kitchen
rotation of cooks to make them well rounded and capable of filling in at any given time
keeping labor costs at an acceptable level by scheduling accurately
Education and Training
Baltimore International Culinary CollegeBaltimore, MDExpected in 1997 – –Associate of Arts:Professional Cooking & Baking - GPA:
Graduated with 3.8 GPA and in top 3% of class. Chef instructor assistant final semester for Jan Bandula CMPC.​
Experience
Schulte Hospitality Group - Chef/Partner Chapel Hill, NC, 10/2016 - Current
Chef/Partner in locally sourced neighborhood restaurant in Canton, Baltimore.
Opened in January 2017 to a 4 star review from the Baltimore Sun and City Paper. Responsible and over saw all construction and kitchen design, all menu design and hiring.
Omni Hotels - Executive Chef Corpus Christi, TX, 04/2002 - 04/2016Oversaw all operations of locally sourced restaurant and banquet facility in Montgomery County, MD. Restaurant a la carte dining menu and wedding/catering was part of every weekend. Executed over 500 weddings, bar/bat mitzvahs, rehersal dinners, school functions with up to 300pp. Received best wedding location award for 10 straight years in Montgomery Gazette.
The Denver Athletic Club - Executive Sous Chef Denver, CO, 11/1996 - 04/2002Responsible for all scheduling, and work delegation of line cooks and porters per direction of Executive Chef. Prepared food for ala carte dining and member guests events and Toyota Invitational golf tournament. Executed large banquets for members and established relationships with senior club members to gain insight on their food and beverage needs.
Rudys'2900 - Lead line cook City, STATE, 05/1992 - 11/1996Responsible for saute, saucier and grillardin stations during service. Worked for Certified Master Chef Rudolph Speckamp and maître d Rudy Jessica. Learned and was taught the right way to do things from a great teacher. I owe them so much for making me the chef I am today.
Activities and Honors
~ACF member since 1997
~Received CSC certification in 1998
~Silver medal in Chesapeake Chef challenge in 2002, 2003, 2004
~Gold medal in ACF hot foods event in Ocean City, MD 2012
~Pro Start culinary mentor for Sherwood High school 2010-14
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