WORK EXPERIENCE:
Gorilla Pies, valley Village, CA, Founder/Chef, 2021-PRESENT
Earned critical acclaim from EaterLA, LA Times, CBS, and Fox News. Led culinary R&D, menu development, and product testing to create unique, high-quality offerings. Managed all aspects of kitchen operations, vendor sourcing, food safety compliance, and financial oversight.
Implemented high operational standards, fostering relationships with suppliers and driving brand growth.
Mama Shelter Hotel, Los Angeles, CA, EXECUTIVE CHEF 2020
Successfully ran a boutique hotel owned by Accor in the heart of the pandemic. Did $1M+ in Food & Beverage sales during COVID-19, from our rooftop in the heart of Hollywood. Directed food operations for multiple outlets, managing menu development, staff training, and
operational logistics. Successfully reduced food costs to under 25%, generating over $1M in revenue during COVID-19. Managed vendor relationships and procurement, ensuring cost-effective sourcing while maintaining quality.
Just+Add Beer Sauce & Marinade Mix™, Founder/Chef November 2017- 2020
Conceived, tested and launched the first sauce designed to cook with beer. Worked with a food technologist to develop commercial formulas from my culinary recipes. Manufatcured FDA tested/ approved CPG offering. Responsible for managing product development, production, recipe development, social media content development. https://justadd.beer
Private Chef Beverly Hills / Ojai, California January 2017-Current
Working with celebrity clients from film & television as private chef providing everything from everyday meals to catering special events. Extensive experience working with special requests, dietary restrictions, and creative problem solving.
Christophe Harbour Development Company (St. Kitts), Chef de Cuisine Feb 2016- Aug 2016
Managing the operations of 3 food outlets (Pavilion, Salt Plage, Staff Canteen) for this Real Estate Development/ Super-yacht Marina in the Caribbean. Working closely with Executive Chef, Miles Thompson. Responsibilities: Revitalizing the property’s culinary offerings; establishing concrete standards; developing uniform training programs and ensuring efficient usage of company resources.
Junoon NYC , Chef de Cuisine Modern (1 Michelin Star , Indian Fine Dining) August 2015- January 2016
Responsible for all food operations of the business. Half of a two chef team managing all food cost, labor, menu development, special events. Other Responsibilities: Overall Repair& Maintenance of building; Kitchen Management; HACCP Compliance; Staffing/HR.
Nobu New York & Next Door, Sous Chef Dec. 2013- August 2015
Responsible for overall kitchen management and operation of both restaurants with 3 other Sous Chefs & Executive Chef. Managing 15 cooks and 8 porters. Development of weekly Omakase tasting menu. Solely responsible for the management, production, and prep of Nobu Brunch (NND).
Nobu 57, NYC, Sous Chef May 2014- September 2014
One of 4 Sous Chefs running the flagship Nobu location; averaging. Managing 12-17 cooks and 10 porters. Responsible for supervision of food preparation, butchery, station management, food safety, quality control.
Nobu Moscow, Executive Chef 2011-2013
Responsibilities included managing 15 cooks, 2 Sous Chefs, Sushi Chef, and Pastry Chef. Corporate relations with Nobu executives in US ,UK, and Dubai. Management of overall food cost for the operation. Creation of new dishes and specials catering the Nobu concept to the Russian market (e.g Nobu Borscht). Management and execution of special functions.
Nobu Los Angeles, BOH Manager/ Sous Chef 2008-2011
Responsibilities included kitchen management, purchasing, quality control, food safety. Management of all repairs, maintenance, construction and improvements of the restaurant. Served as liaison to ownership working closely with Meir Teper. 2 years after starting at Nobu my position developed into a Sous Chef position as I took on an active cooking roll including: meat and fish butchery, work on all stations.
OTHER WORK EXPERIENCE:
The Tailgate Truck, Chef/Consultant 2011
Contracted to develop a menu related to tailgate/ BBQ/ stadium food truck in Southern California. This included signature hamburgers (e.g. Bahn Mi Burger), hand cut fries, house-made veggie burgers, condiments and sauces. The truck was launched in late 2011 and continues to operate today.
General Partner/ CFO, Co-founder, Beautiful/Decay (2002-2008)
Along with 2 other business partners Co-founded and published an internationally distributed (45,000/ quarterly ), critically acclaimed art/design publication. The magazine is carried by Borders, Barnes & Noble, Virgin MegaStores, 7-11 and many other independent newsstands. Responsibilities: Management of 3 employees and 1-2 interns, Sales, Marketing, Strategic Business Development, Finance, Legal, IT, Shipping/Receiving and other business related activities.
Brand Manager, Beautiful/Decay Apparel, founded 2006. Responsibilities: manage all production and wholesale order processing, coordinating sales force, managing PR/Press requests and all non- design related activities. With roughly 100 retail accounts including Nordstrom, Urban Outfitters, Pac Sun, Metropark, The Buckle, American Rag CIE, and Suru. The company grossed over $1,000,000 in 2007.
Stagier: Nobu London (Park Lane & Berkley Street), 1 Week Survey of all stations, 2011
Stagier: A.O.C. Wine Bar and Restaurant, Garde Manger, 2008
ADDITIONAL INFO:
Education: BA, Communications, Goucher College, Baltimore, MD
Language Skills: Fluency in Spanish: Management of Non-English speaking employees
Cuisines: New American (Farm to Table), Japanese, Chinese, Vietnamese, Thai, Indian, Israeli, Jewish Deli, Mexican, Peruvian, Caribbean, Korean.
Culinary Interests/ Specialties: Levain Bakery, Pickling, Curing, Fermentation, Smoking, Umami Development
Other skills developed: Active customer relations, dining room presence, table-side service, fulfilling extensive special requests. Conducted multiple On/off-site “master classes”. Trained with Michelin Starred chef, Mark Edwards, Executive Chef, Nobu London.
References provided upon request.
