The Foundation
For the first 10 years of my career, I focused on classical techniques working/staging under the likes of Daniel Boulud, Jordi Vica, Thomas Keller, Scott Bryan and Charlie Trotter. My tutelage included adherence to the highest standards and efficiency in movement.
New World Exploration
My tenure under Mark Miller (one of the most important chefs in North America) presented an education about the nuance and scale of cuisines beyond Europe. Miller’s training opened my mind and palate to the world of Latin and Asian flavors. My repertoire of ingredients and techniques grew exponentially under his guidance.
Expansion
Following my tenure with Chef Miller, I accepted a position overseas and moved to Asia. I lived there a total of 6 years (three different countries and traveled to 70+ cites). I quickly recognized that the F&B landscape was predominantly concept driven vs the typical (American) chef-driven model.
I sharpened my ability to translate ideas and techniques to a public that was often unfamiliar. Naturally, I would leverage the same skills to lead a staff that had little to no experience with western style F&B.
- Under my leadership The Oak Door at the Grand Hyatt Tokyo became the #1 grossing outlet in the Hyatt portfolio
- I was the opening chef of the first Park Hyatt on Mainland China. My most important task was training local talent to execute the highest international standards of F & B. I oversaw five different food concepts and a staff of nearly 150 people.
- I opened an American style seafood concept in Bangkok, which highlighted techniques and ingredients (many of which had not been seen by the public nor my staff).
New Territory
My return to the US Market provided the opportunity to transition from operations (singular chef-driven concept) into the multi-unit fast casual arena. More specifically, I joined the culinary R&D team and later became a Director of International Expansion with PFCB, Inc. /Pei Wei Asian Diner.
- Initiated development of multiple prototypes that delivered on concept, strategy, and operational feasibility.
- Worked in partnership with supply chain, senior leadership, and local operators to translate brands into new markets-most notably in the Middle East, Mexico, and Domestic Airports.
Application
I started a culinary consulting business, whereby I leveraged back operational experience with an ever-expanding culinary repertoire.
Skills Applied
- Concept development, culinary R&D, leading ideation sessions, understanding, and translating culinary trends both domestically and globally.
- Soliciting and acting on feedback from clients about culinary deliverables
Currently
Sr Corporate Chef, Strategy and Innovation for Cargill International.
- Responsible for culinary execution of product showings, product training, innovation workshops and new product development for strategic and core distributors. Assist in training, testing new products in partnership with Marketing, Sales and R&D. Recommend to the team an evolution of best practices for products and presentations that satisfies customer requirements while focusing on education and growth.
Summary
I have work histories in 12 countries. I have diverse experience in multiple segments: Michelin starred, international 5 star hotels and multi-unit fast casual expansion. I have studied in eight different cooking schools throughout the world and done masters work in cultural anthropology. I am an avid traveler, student of cuisine, and seeker of disruptive game changing innovators.