Vision & Identity

I’m not just a chef. I’m an artist and systems architect who’s spent 25 years redesigning how kitchens, operations, and supply chains actually work. I thrive at the intersection of culinary creativity, technology, and efficiency — building structures that let teams do more with less, without stripping away the soul of hospitality.

Core Strengths

  • Culinary Leadership: Executive Chef, Chef de Cuisine, multi-unit operations (restaurants, resorts, supermarkets, catering, distribution).
  • Systems & Technology: P&L management, food costing, Recipe & Inventory Automation (Excel, Google Sheets, Restaurant365, Toast), combi cooking, kitchen equipment optimization (Rational, Alto-Shaam, Electrolux).
  • Operational Innovation: Centralized production, cross-utilization of trim/yield, purchasing integrations across housekeeping + culinary for rebates.
  • Team Builder & Educator: Bilingual team training, cross-functional leadership, coaching for consistency and creativity.
  • Strategic Impact: Multi-unit experience, executive committee roles, new openings, renovations, and brand development.

Career Highlights

  • Scaled kitchens for high-volume hospitality: At a major resort (1,100 rooms, 7 outlets), led all à la carte & retail operations, serving 3,500+ daily covers while maintaining 11–14% food costs and earning recognition as Top 8 Chef in a 1,000+ hotel portfolio.
  • Multi-unit operational leader: As Executive Chef & Director of Food & Beverage at a 150-room Marriott City Center, sat on the Executive Committee, managed both BOH and FOH, implemented accurate labor forecasting in Hotel Effectiveness, and trained senior leaders on cost and staffing models.
  • Corporate & regional consulting: Designed systems and trained leaders across multiple hotels (Interstate & Davidson portfolios), enhancing prepared foods, banquets, and extended-stay operations.
  • Supermarket & distribution crossover: At Vicente’s Supermarkets, transformed a disorganized meat & prepared foods program into a standardized, tech-driven operation with tablet-based labeling, batch production, and daily perpetual inventory — cutting waste and unlocking rebate gains worth tens of thousands annually.
  • Culinary storytelling as strategy: Developed menus and concepts that merged heritage sourcing, technique, and guest experience, leading to press features, corporate recognition, and industry connections that propelled my career forward.
  • Distribution & equipment fluency: As a Gordon Food Service District Sales Rep (2024–2025) and in collaboration with partners like Alto-Shaam, Electrolux, and E3, leveraged my technical knowledge of kitchen equipment, automation, and supply chain economics to help operators increase efficiency and profitability.