Los Angeles, California, United States
A seasoned cook that specializes in French, Japanese and Italian cuisine. Currently developing management skills with a high focus on premium customer service.
Local neighborhood market + deli in Bel Air.
Small catering company. Specializing in intimate culinary experiences.
Sous chef for a neighborhood French Mediterranean bistro. Overseeing a staff of 15 crew members. Creative input for weekly specials, menu conception, inventory, ordering, scheduling, and cost control.
Lead grill cook. Primarily duties included oversight of the grill/broiler. For a high volume banquet hotel, restaurant, and bar. Located on pier 66 in Downtown Seattle.