2006- 2007
Private Chef
The Heller Family (Southampton, NY)
· Plan and prepare spa-type cuisine for frequent dinner parties and high society functions, while adhering to restrictions of a sugar-free, low calorie, kosher diet
· Live-in summer position, work with a staff of five people
· Daily preparation of fresh sorbets and gluten-free baked goods
· Serve breakfast, lunch and dinner, assist in table settings and presentations, including flower arrangements
· Maintain proper amounts of groceries, wine and household products
2007
Executive Chef Consultant
Au Caveau Montpensier (Paris, France)
. Created New York City style menu
. Designed specialty cocktail and tea menus
. Food costing, staff training, plate presentation
. Created kitchen operation and employee manuals
2005-2006
Private Chef
The Klehm Family (Morristown, NJ)
· Planned dinner parties and events in busy household
· Developed complete understanding of dietary restrictions as well as needs
· Helped oldest son in recovery from leukemia, by providing high protein, nutritious meals
· Organized holiday parties for the children
· Planted and maintained an organic vegetable garden
· Set various table settings from fine dining to casual to buffet
· Created and arranged floral centerpieces
· Planned menus, maintained proper amounts of grocery and household products
2004-2005
Private Chef
Rupert Murdoch (Manhattan, NY)
· Assisted in menu planning
· Organized and managed parties including rentals, staffing, and food preparation
· Catered private functions outside of New York City for his executives
· Organization of all aspects of event planning which include; weddings, corporate parties (in excess of 250 people), holiday themed children’s parties, intimate dinners, and fashion shows
2004
Executive Chef
Café Del Mar (seats 250) (Manhattan, NY)
· Assisted in design of kitchen as well as dining room and sushi bar
· Created opening and current menus
· Managed a staff of 15 cooks
· Trained front of the house in food, wine and service
· Worked with seafood suppliers from Maine and Washington to ensure the freshest shellfish
2003
Executive Chef
Porter’s NYC (seats 150) (Manhattan, NY)
· Worked with owners on new concept for menu and theme of restaurant to attract a more diverse clientele
2001-2003
Executive Chef
Sugar Hill Bistro (seats 125) (Manhattan, NY)
· Catered to celebrity clientele including national political figures; Bill Clinton and Wynton Marsalis who frequently dined
· Featured in national and local periodicals as an “up and coming” executive chef
· Managed a staff of 13 people
2001
Executive Chef
Siren (seats 75) (Manhattan, NY)
· Revamped menu and implemented an innovative culinary experience at this ailing downtown restaurant, bringing it once again back to life
2000-2001
Executive Chef
Butta’ Cup Lounge (seats 100) (Brooklyn, NY)
· Designed and executed menu for new restaurant with an Asian Soul theme
· Catered to a diverse community, quickly became a neighborhood favorite
1999
Apprenticeship
Three Clock Inn (South Londonderry, VT)
· Trained under Serge Roche, former executive chef of Restaurant Associates
· Mastered the art of butchery; whole spring lamb, suckling pig, rabbit
· Worked closely with local farmers, planned wedding and catering events, prepared daily specials and tasting menus
· Live-in position
Diplome(s) :
1998-1999
Diploma in Culinary Arts
Le Cordon Bleu, Portland Oregon
Accredited by the American Culinary Federation
Motivations :
Objective: To obtain a position as an Executive Chef and provide new concepts for a discriminating clientele through the utilization of pure and natural ingredients.
