Chef in Emeryville, California

PERSONAL SUMMARY After attending Cal Poly, and obtaining a B.S. in Architectural Engineering, I followed my passion and enrolled in the Culinary Institute of America. Driven by work hard and a love of food, I immersed myself in the culinary world. My dedication to local seasonal produce, sustainability, and people have made me a Chef and Culinary Leader in the industry. CAREER HISTORY Sous Chef, The Hairy Lobster Portland, OR February 2016-March 2018 Second in command under the Chef/Owner. Run daily operations of the restaurant including: procurement, ordering, inventory, major food prep and protein fabrication and recipe development. Responsible for scheduling kitchen staff, developed dishes and created menu items to vary diversity of menu and hit food cost goals, priced menu items, and ran the food service as the lead line cook. Sous Chef, White Chapel San Francisco, CA Sept 2015 - Dec 2015 Opening team member for award winning gin bar and restaurant from Martin Cate (Smuggler’s Cove, Hale Pele). Assisted with restaurant build out. Led food costing and analysis. Managed ordering, scheduling, technical food preparations. Responsible for working all stations. Sous Chef, Boucherie New Orleans, LA Aug 2014 - Aug 2015 Southern restaurant focused on whole hog butchery, and bbq with cajun roots. Responsible for full menu preparation. Developed daily specials each week. run smokers, butchery, inventory and product ordering. Line Cook, Cotogna San Francisco, CA Jun 2013 - Aug 2014 High volume rustic Italian restaurant from James Beard award winning Chef Michael Tusk. At Cotogna, I was mentored in proper cooking techniques, pasta preparation, and was introduced to high quality local produce and exceptional food preparation. Worked all stations including: garde manger, pasta, pizza oven, and grill, as well as the lead line cook for Sunday Suppers (a Michelin caliber prix fixe menu).