Directory

Work Experience

Professional Summary
Accomplished culinary professional with extensive experience in high-volume kitchens, hospitality management, and culinary education. Demonstrates exceptional leadership skills in overseeing kitchen operations, mentoring staff, and elevating food quality standards. Adept at crafting memorable dining experiences through innovative recipe development, effective team management, and a dedication to customer satisfaction. Passionate about culinary arts with a proven track record of driving excellence in various roles.

Education
– Bachelor’s in Culinary Management
Le Cordon Bleu College of Culinary Arts – Scottsdale, AZ (May 2014 – August 2016)

– Associate in Culinary Arts
Kendall College – Evanston, IL (June 1991 – July 1993)

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Professional Experience
Banquet Chef
Hyatt Chesapeake Bay – Cambridge, MD
April 2019 – June 2020, April 2022 – January 2024
– Managed production, presentation, and service for resort outlets and banquet functions accommodating 10 to 800 guests.
– Led a team of 10 staff members, improving food quality scores based on guest satisfaction surveys.
– Developed recipes, organized production schedules, and ensured adherence to sanitation standards.

Executive Sous Chef
The Westin North Shore – Wheeling, IL
May 2017 – April 2019
– Supported the Executive Chef in managing kitchen operations for banquets, including kosher events.
– Supervised and trained a team of 10 employees, maintaining high food quality and safety standards.
– Contributed to recipe development, purchasing, and health inspection readiness.

Culinary Instructor
Le Cordon Bleu College of Culinary Arts – Chicago, IL
May 2012 – May 2017
– Taught foundational and advanced culinary courses, including knife skills, sanitation, and cultural cuisines.
– Ensured student engagement and competency achievement through diverse teaching strategies.
– Maintained professional standards through continuing education and practical demonstrations.

Kitchen Manager
Bar Louie – Mount Prospect, IL
September 2011 – May 2012
– Oversaw daily kitchen operations, including purchasing, inventory, quality control, and staff management.
– Maintained labor and food costs within company standards while ensuring recipe compliance.

Executive Chef / Cooking Instructor
Viking Cooking School – Glenview, I
April 2008 – August 2011
– Directed class scheduling, staffing, and cost management for cooking school operations.
– Prepared mise en place and delivered engaging, well-organized culinary instruction.

Executive Chef
Wolfgang Puck Grand Cafe – Evanston, Il
February 2000 – November 2002
– Played a pivotal role in opening the restaurant, managing staffing, vendor relations, and budget planning.
– Enhanced operations through menu development, employee morale initiatives, and special event coordination.

Executive Chef
Maggiano’s Little Italy – Chicago, IL
July 1996 – August 2000
– Managed a $11 million annual operation with a staff of 60, achieving consistent quarterly bonus targets.
– Directed banquet services for events of up to 650 guests and spearheaded new menu development.

Executive Chef
New French Cafe – Minneapolis, MN
January 1996 – July 1996
– Achieved a 4-star rating for food quality and presentation while managing a team of 15.

Chef de Cuisine
Minikahada Club – Minneapolis, MN
March 1994 – December 1995
– Oversaw production, staff training, and quality control for formal and informal dining services.

Community Service

Volunteer Work:
West Suburban Meals on Wheels
Pediatric Brain Tumor “Ride for Kids”
Ride for Hope for Ovarian Cancer.

Awards

Certifications:
ServSafe Manager Certification (Current)
Serv Safe Certified Instructor (Current)
Serv Safe Certified Proctor (Current)

Interests

Cooking
Skiing
Hockey
Motorcycles
Golf
Boating