EXECUTIVE CHEF __________________________________________ With more than 29 years of expertise at the forefront of restaurant operations and menu development, I bring an innovative approach to restaurant’s, catered events and hospitality services – one that focuses on cost-effectiveness in food and labor, with quality to deliver impactful and exceptional cuisine. My background includes Mexican, Italian, Japanese, American, and fusion of all those cuisines, with broad experience in line management, staffing, new restaurant development and menu planning. Fine dining, scratch kitchens, Catering onsite and offsite 100-20000 people at any given time, retail food outlets, concessions and QSR’s
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