Dynamic professional with a wealth of leadership experience across a multitude of hospitality and culinary industry disciplines including Operations, Research & Development, Education, Catering Operations, and Restaurant Management. Boasts over 12 years of executive-level accomplishments that allowed for positive contributions to companies regarded as leaders in their respective industries. Proven success in bolstering sale and profit amounts while simultaneously managing business units with full P&L accountability of up to over $100M in annual sales. Skilled in successfully maintaining impressive customer satisfaction levels and quality standards. Developer and innovator as it relates to conceptualizing start-ups and managing change within large organizations. Seeking a management or instruction role within a restaurant, hotel or foodservice setting setting upon relocation to Texas.

The International Culinary School of The Art Institute

Culinary Director and Hospitality Management/Culinary Instructor 2014 to Present

   Manage a team of 21 Culinary Instructors in administering hospitality management and culinary arts courses to over 500 students in a variety of learning environments, e.g. kitchen laboratories, lecture halls, catering events and a student-operated eatery

   Direct procurement, operations, faculty hiring, professional development, curriculum formation and accreditation functions

   Mentor and guide students in order to help them achieve academic progress

   Drive facility and equipment maintenance efforts to ensure adherence to relevant institutional, state and federal guidelines

   Decreased overall food costs by 30% through careful revitalization of the overall procurement process; included replacing an underperforming team of faculty members with passionate expert Instructors

   Reduced the number of student withdrawals from more than 100 per quarter to 30 via development of a student-centered culture focused on culinary brilliance

   Engage in teaching one or two culinary and hospitality management courses per quarter

The Culinary Wellness Institute

Executive Director 2014 to Present

   Spearheaded education and team development for a nonprofit startup committed to helping wellness food-related businesses

   Led community outreach, event planning, nonprofit development, client service and product development efforts

Chef, Author, Public Speaker and Wellness Educator 2010 to 2014

   Served as a highly-regarded culinary expert specific to the contemporary healthy cooking arena; focal areas include vegetarian, vegan, raw, gluten-free, casein-free, paleo, pescatarian, and alkalinerian diets

   Authored The MicroNutrietn Solution: Inside-out, Healing, Health, and Weight Loss God s Way

   Also wrote 4 Your Health: Four Steps to Eating Your Way to Great Health."

   Invited to speak as a subject matter expert at national events including the Partners for Innovative Communities National Conference and the Southwestern Regional Students Wellness Conference

University of California Riverside

Senior Culinary Manager/Executive Chef 2010 to 2012

   Drove operational improvements, menu development and systems implementation support to growing foodservice establishments; included delivery of coaching centered on operations, staffing, training, menu development, budgeting and marketing best practices

   Audited operations to identify process improvement opportunities in underperforming areas and craft pragmatic solutions

   Aimed to continually improve upon cost cutting measures, fuel sales increases and heighten overall levels of guest satisfaction

EBC Consulting

Senior Foodservice Consultant 2007 to 2009

   Directed strategic planning, operational enhancement, menu creation and recipe development guidance to restaurant owner clients

   Worked collaboratively with clients to form concepts for and launch restaurant locations; included completion of market research, site selection, project management, recruitment, training, and promotional efforts

   Evaluated operations within each client s respective restaurant location to identify underperforming areas; follow up by developing feasible yet innovative solution-focused action plans for improvement

Guckenheimer Enterprises Inc.

Regional Director of Operations 2005 to 2007

   Handled regional food and beverage operations for the largest privately owned corporate dining company in the United States; delivered services to Sun Microsystems, International Monetary Fund, Exxon/Mobile, Texas Instruments and Nike, among others

   Assumed P&L control for over 40 corporate cafes, executive dining facilities and catering operations throughout Northern California; totaled over $45M in annual sales combined

   Notably revitalized floundering units and improved regional profits by 6%; also developed lucrative new accounts including partnerships with Stanford University's Clark Center and George Lucas Films Lucas Arts

Chief Operating Officer and Partner, Dean & Wallace, Inc., 2004 to 2005

Director of Culinary and Beverage Operations & Development, Royal Caribbean Cruises International, Inc., 2001 to 2004

Vice President of Operations and Development, Cora's Cafes, LLC, 1999 to 2001

Vice President of Culinary Development, The Olive Garden, Darden Restaurant, Inc., 1999

Director of Product & Menu Development, The Olive Garden, Darden Restaurant, Inc., 1998 to 1999

Director of Operations, The Olive Garden, Darden Restaurant, Inc., 1996 to 1998

General Manager, The Olive Garden, Darden Restaurant, Inc., 1995 to 1996
Also worked as a Food Service Sergeant with the U.S. Army Reserve and Food Service Corporal for the U.S. Army

Master of Business Administration, Organizational Leadership, Argosy University (ongoing)

Executive MBA Courses, Marketing & Human Resource Management, Nova Southeastern University

Bachelor of Science, Hotel & Restaurant Management, California State Polytechnic University (Cum Laude)

Associate of Occupational Studies, Culinary Arts, The Culinary Institute of America (Honors)

Associate of Business Administration, El Camino College

Training, H. Wayne Huizenga School of Business and Entrepreneurship

Certification, Nutrition and Wellness Consultant, America Fitness Professional Association

Graduate, Army Food Service Specialist School and Army Non-Commission Officers Academy

American Culinary Federation ~ National Restaurant Association ~ Chamber of Commerce ~ California Restaurant Association

Business Network International ~ Foodservice Consultants Society International ~ Golden Key National Honour Society

Eta Sigma Delta International Hospitality Society

Award Recipient, "Top 10 Student Chefs," Bon Appetite Magazine

Also earned numerous military honors including Good Conduct Medal, Foreign Service Medal and many more