Service-driven Executive Chef, Food & Beverage Manager committed to cost-effective management of resources and personnel, and establishing strategic, mutually beneficial partnerships and relationships with community
organizations, vendors and providers.
Project Management; conceptualized, secured financing, built bi-level open-air roof top restaurant in nine months,
revitalized previously under-developed area.
Operations and Financial Management; managed 50+ employees, grew annual sales to multi-millions.
Formally trained chef
Disciplined and Resourceful
High volume production capability
Focus on portion and cost control
Union management experience
ServSafe, Tips certified
Consultant/Executive Chef03/2016 to 04/2017The ColonnadesCharlottesville, VA
Returned facility to 5 star rating by consistently keeping a clean and safe environment, adhering to all federal, state and local sanitation and safety requirements; enforced appropriate work-flow and quality controls for food quality and temperature.
Collaborated with the Food and Beverage Director to conduct staff meetings and resolve service, product and personnel issues.
Regularly developed new recipes in accordance with consumer tastes, nutritional needs, and budgetary considerations.
Established food and beverage cost controls.
Built, fostered team environments.
Executive Chef/Partner10/2012 to 02/2016Just Curry LLCCharlottesville, VA
Relaunched, redesigned, streamlined Just Curry Indo-Caribbean fast causal restaurant.
Developed and manufactured South Asian foods for Sysco Foodservice from FDA compliance to point of sale.
Executive Chef/Founder10/2010 to 02/2016Commonwealth Restaurant & SkyBarCharlottesville, VA
Developed design, concept and strategy and secured investors for bi-level restaurant that became number one in local
market within six months. $3M+ gross sales in 1st year.
Created and implemented innovative menus based on market trends, customer preferences,
Hired management and provided hands-on training; managed financial performance against projections.
Executive Chef10/2009 to 10/2010Jefferson TheaterCharlottesville, VA
Clients' primary contact, catered events, developed personalized menus, served as culinary resource.
Staffed, implemented culinary production for 300 person events.
Food & Beverage Consultant / Executive Chef06/2009 to CurrentRoraima LLCCharlottesville VA / Louisville KY
Food and Beverage sales strategy development
Restaurant development, management training
Executive Chef/Founder08/2006 to 09/2009Curry RestaurantCharlottesville, VA
Conceptualized, developed, financed, spirited Indo-Caribbean restaurant, catering to health and budget
conscious students and faculty at University of Virginia. Implemented satellite locations within 18 months.
Education and Training
Food, Nutrition & Health2017Open Universities Australia
Culinary Arts2003International Culinary Center / French Culinary InstituteManhattan, NY
Associate of Applied ScienceITT Technical InstituteSacramento, CA