July 2003 to present

Self Employed, Los Angeles, USA & Paris, FRANCE- freelance private chef

Private intimate dinners and small scale catering events such as art show openings, birthday parties, national holiday, etc

Meal prep drop off or prepped onsite often with a focus on health and medical restrictions

Traditional personal chef position with meals prepared in house (breakfast, lunch, dinner, snacks) with various styles of service (family style, buffet style, plated leaning towards fine dining)

January 2020 to June 2020

All Time & Part Time, Los Angeles - Chef de Cuisine

Team building, ordering, scheduling, menu creation, weekly specials working closely with chef owner Tyler Wells

June 2013 to January 2020

HTSY Group Hospitality , Los Angeles - Executive Chef de Cuisine

Oversaw all of the food venues and the opening of new venues such as SCOPA Italian Roots, DAMA, ALC

Instrumental in menu development at all of the venues working extremely closely with Chef owner Antonia Lofaso

Involved in all aspects of hiring and training of all BOH staff and training material for FOH staff related to food and menu knowledge

Developing all protocols related to BOH such as hygiene protocols, training of chefs, etc

August 2010 to May 2013

Little Next Door, Los Angeles - Chef de Cuisine

Standard chef tasks such as team building, inventory, building and creating menus

Brought in new vegan dishes to the menu as well as other more health conscious menu items

October 2008 to November 2009

Bazaar @SLS Hotel, Beverly Hills - Lead Line Cook/tournant

Part of the opening team, I was instrumental in helping train the prep team for the Bazaar and other parts of the hotel

March 2008 to October 2008

Foxtail Restaurant, West Hollywood - Sous Chef

Maintained quality and cleanliness of the kitchen, developed new menu items, ordering, scheduling

Traditional small european style restaurant, so also worked saute station and expo during services

November 2006 to January 2008

Minimise Café, Levallois Perret (Paris - FRANCE) - Chef

Made from scratch, family run restaurant with specials every day, handled all operations and cooking

April 2003 to January 2004 & August 1st - 31st 2004

Le Jules Vernes (with chef Alain Reix) , Paris - FRANCE - premier commis