Highly proactive General Manager and Executive Chef with 8 years of experience in team leadership in the restaurant and hospitality industries. Background includes sales, management, front/back-of-the-house operations, special events, staff development and training, recruitment, and vendor negotiations.
General Manager and Executive Chef in charge of all food and beverage operations for a private members only country club established in 1948.
Owner/Executive Chef of a small catering and consultation company specializing in the Private and Personal Chef Experience and have catered for small intimate dinners of 2 up to larger events of 400.
Oversaw all BOH functions for the newly redeveloped Golf Club of San Antonio, while ensuring the feel of "Texas" is present in all cuisine served.
Oversaw kitchen operations for Man camps located in Kenedy & Cotulla Texas, for Hell Fighters Kitchen, which is the premier oil-filed catering service in Texas serving 5,000-7,500 meals a week. Hell Fighters is a 24/7 operation 365 days a year, with sales of $3-5 million for year of 2014.
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