Tue, 01 Jan 2019 00:00:00 GMT -
In charge of all back of house operations. Maintaining equipment, hiring staff,<br>training, working with vendors, negotiating pricing, managing accounts, inventory,<br>ordering, menu development, and quality control.
Thu, 01 Jan 2015 00:00:00 GMT -
Mon, 31 Dec 2018 00:00:00 GMT
In charge of BOH operations, over 500 covers nightly in high season, specials with<br>local seafood and produce.
sea fire grill
Tue, 01 Jan 2013 00:00:00 GMT -
Thu, 01 Jan 2015 00:00:00 GMT
Oversaw kitchen renovation, redesign, equipment purchasing and installation.<br>Developed menus for high-end seafood operation.
East Hampton Point
Sun, 01 Jan 2012 00:00:00 GMT -
Tue, 01 Jan 2013 00:00:00 GMT
Reopened 300 seat seasonal restaurant with a refined seafood menu.
Chef du Cuisine
Fri, 01 Jan 2010 00:00:00 GMT -
Sun, 01 Jan 2012 00:00:00 GMT
In charge of all kitchen operations in this renowned David Burke property. Executed<br>Chef Burke's vision and signature style of cuisine. Developed charcuterie program<br>and salt aging room.
Mon, 01 Jan 2007 00:00:00 GMT -
Fri, 01 Jan 2010 00:00:00 GMT
Modernized and refreshed the menu of this classical French restaurant. Maintained<br>26% food cost over 3 years. Glowing reviews from numerous NYC publications.
Executive Sous Chef
Wed, 01 Jan 2003 00:00:00 GMT -
Mon, 01 Jan 2007 00:00:00 GMT
Drove menu development in this high volume seafood restaurant. Part of a team<br>that maintained 24% food cost annually. Featured at the James Beard House. Sales<br>between 15-18 million annually.
RM Fine Seafood
Tue, 01 Jan 2002 00:00:00 GMT -
Wed, 01 Jan 2003 00:00:00 GMT
Part of pre-opening team at Rick Moonen's solo operation. Developed and<br>executed daily tasting menus. Received three star review from NY times.
Park Avenue Cafe
Sat, 01 Jan 2000 00:00:00 GMT -
Tue, 01 Jan 2002 00:00:00 GMT
Executed Chef Burke's signature menu and cuisine at this renowned property. Led<br>kitchen team and worked on numerous projects with visiting chef's.