Executive Chef
PROFILE
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Opened the first tapas style wine bar in Palm Beach with Michelin Star Chef Derrick Styczek
Launched new menu & food costing enhancements at Nomad @ Sean Rush
Proven track record of restaurant concept creation, menu design, management, marketing, business
development, events & partnerships
Managed small and large catering events with complex operations
Cultivated lasting relationships with local & national vendors
Lead large kitchen teams with various cuisines
US Army Veteran
PROFESSIONAL EXPERIENCE
Nomad @ Sean Rush (Global Fusion)
Executive Chef
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115 seat fine dining restaurant, 25 staff, $4MM annual revenue
Implemented streamlined ordering system with specialty purveyors resulting in decreased food
cost from over 33% to an average of 23% resulting in increased revenues within the first 60 days
Cultivated & maintained new and existing vendor relationships
Responsible for curation and execution of evolving restaurant menu including specials, private
events & wine tastings
Responsible for management of kitchen staff including hiring/training 20 front & back of house
employees
Le Bar Palm Beach (French, Tapas & Small Plates, Brunch)
Executive Chef
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Oct 2020 - Nov 2021
120 seats, 30 staff, $6MM annual revenue
Michelin star chef trained
Hiring & training of all kitchen staff
Completed initial set up of kitchen and prep areas
All ordering to include initial set up of all purveyors
Initial menu development & evolution
Food costing, preparation, pick-up during service & plating
Emphasis on quality, freshness, & sustainability
Total development of production & service
Lead in the expansion of service, increased check average
Cut 432 (Steakhouse, Seafood, Raw Bar)
Sous chef
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Nov 2021 - Present
130 seats, 50 staff, $20MM annual revenue
Assist executive chef in supervising kitchen
Work multiple stations & train new team members
Place orders for the next day's production
Aug 2015 - Oct 2020
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Maintain a running inventory of products.
Produce Prep, inventories, and order list for the next day
Write end of day reports on production, service and closing
Devine Bistro (Classic American Bistro & Pastry)
Sous chef
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80 seats, 15 staff, $3MM annual revenue
Worked every station
Able to create and work unsupervised
Responsible for creating specials & seasonal menu offerings
Managed daily opening & closing duties and staff
The Breakers Hotel, ECHO (Asian Cuisine, Sushi)
Line cook
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Mar 2006 - Jul 2008
Oversee and assist in construction of muti-million-dollar projects, from initial surveying of the land
to the completion on individual units, both residential and commercial.
Supervising of all hands on the project, at times up to 300 men and woman.
Very knowledgeable in all trades involved with the project, concrete work, exterior build out,
plumbing, interior framing and drywall, paint, and final cleaning of units.
U.S ARMY (Active duty 6 yrs.)
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Jul 2008 – Nov 2010
165 seat, 30 staff, $10MM annual revenue
Large events ranging from 20 - 1200 guests
Fine dinning & upscale catering events
Worked all line positions, prep for the restaurant & catering events
BJ&K
General Contractor
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Nov 2010 - Mar 2013
160 seats fine dining, 50 staff, & $15MM annual revenue
Filled in at upscale restaurant outlets
Mastered every station: steam, grill, fry, & woks
Honed skills in Asian cuisine and menu prep
Norton Museum of Art (Seasonal Farm to Table Cuisine)
Line cook
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Mar 2013 - Aug 2015
Basic & Advanced Individual Training
Airborne School
82nd Airborne Division & Deployment in Kosovo
1st Infantry Division & Deployment in Iraq
Nov 1999 - Feb 2006
EDUCATION
Florida Culinary Institute
Dual Associates Degree
Culinary Arts & Science / International Baking & Pastry
QUALIFICATIONS & CERTIFCATIONS
Bilingual English & Spanish
ServSafe Management Certificate
Basic computer skills, reporting, inventory
Strong leadership skills, positive motivator, team player
Aug 2009 - Jun 2011