Pellicano
Ristorante, Kenner, Louisiana, USA
(November 2006 through Present)
Executive chef in charge of all BOH operations as well as menu production,
recipe creation, training, and assisting in restaurant start up.
www.pellicanoristorante.com
Charly’s
Guest Ranch, Chilko Lake, British Columbia, Canada
(June 2006 through October 2006)
Private chef for one season at a private guest ranch. In charge of
menu planning, production of three meals per day, sanitation, and
food purchase.
www.charlysguestranch.com
Consolidated Resources,
St. John, U.S.V.I.
(November 2004 to Present)
Executive Chef, Chloe & Bernard's at the Westin, St. John. Develop
menus, train & hire staff, supervise all management, & all aspects
related to kitchen management in a fine dining setting in a four diamond
resort.
www.stjohnrestaurants.com
Caneel Bay Resort, St. John. (June 2004 to November 2004)
Chef De Cuisine at Turtle Bay Estate House. www.caneelbay.com
Tamarind Inn Guest Chef on Italian & Vegetarian Night
(May 2004 to December 2004)
Responsible for all aspects of food ordering, preparation & cooking,
as well as menu design & promotion for Tuesday Night.
www.innattamarindcourt.com
Tamarind Inn Guest Chef on New Orlean's Seafood Night
(July 2004 to December 2004)
Responsible for all aspects of food ordering, preparation & cooking,
as well as menu design & promotion for Thursday Night.
www.innattamarindcourt.com
Consolidated Resources, St. John, U.S.V.I
(9-1-02 to 5-1-04) Executive Chef, Chloe & Bernard's at the Westin,
St. John. Develop menus, train and hire staff, supervise all management
in a fine dining setting in a four diamond resort.
www.stjohnrestaurants.com
McBride's on the Bay, Annandale, MN, USA. Executive chef for 2 1/2
years. Menu Design, food cost control, kitchen construction & Planning,
and all aspects of kitchen management.
