Education
Ventura City College and Portland State University
Ventura, CA and Portland, OR, respectively
2003 to 2007
I studied Environmental Studies with an emphasis on policy making, a degree program that took me through mathematics and earth sciences; data collecting and analysis; political and environmental history; business and ethics; and much more.
I attained 139 credits before leaving school to start my career.
Palomar College
San Marcos, CA
2021
Building on my previous college and work experience, I earned an Associate’s Degree in Accounting where I learned the mechanics of documenting and analyzing business metrics. I also learned to interpret and create financial documents.
Concept Launches and Select Experience
Bellwether Hospitality Group
211 E. Gaston St.
Savannah, GA
March 2021 to June 2023.
Bellwether Hospitality Group is a loose knit collection of hospitality outlets that include the Bellwether House, a sixteen-room bed and breakfast; Mirabelle, a cafe; Folklore Restaurant, a full-service restaurant, now closed; and thirty AirBnb units.
My primary role with the Bellwether Hospitality Group was the Executive Chef but I also carried out or assisted with the duties of Food & Beverage Director, Human Resources Director, Operations Manager, Controller and others. Myself and the GM of the Bellwether House were the de facto Managing Directors of this company.
8GFG+3C, The Gate Mall
Doha, Qatar
December 2019 to February 2020.
HALO is a café and QSR located in Doha, Qatar.
Over the course of a few months I designed and tested a core menu for them and an additional 25 menu items to rotate in and out.
I flew to Qatar to train their staff, help open their second location and plan a third location.
I used P&L analysis from the previous two years of business to develop an operations strategy for managing all three locations.
Cafe Ana
1201 Anacapa St
Santa Barbara, California 93101
805.888.0262
October 2018 to January 2020.
Café Ana was an all-day café that served multiple menus across a twelve-hour period of service. This was a small operation and I acted as the GM, HR and Chef of this entire establishment.
I came on board several months before opening to oversee the final stages of construction; the installation of dining room cabinetry and furnishings; purchase of kitchen hardware and cooking equipment; and selection of dining room wares.
I developed seasonal, all-day menus; documenting and costing the entire processes.
I hired, processed and trained front and back of house staff throughout my tenure.
I established vendors and inventory control and took care of all ordering.
I analyzed P&L statements on daily, weekly, monthly, and quarterly cycles.
504 Franklin Ave
Brooklyn, New York 11238
718.484.7065
June 2017 to September 2018.
Golda is an Israeli-inspired all-day café in Bed-stuy, Brooklyn.
As the Executive Chef, I came on before opening and developed the core menu and weekly, seasonal specials.
I oversaw the final build-out of the dining room and single handedly designed and built out the service and prep kitchens.
I hired, processed and trained all BOH employees.
I assisted in the application process for a liquor license and helped develop the wine and beer menu.
During my tenure, I went on dozens of location scouts for prospective expansions for Golda and affiliated businesses. I also negotiated leases for several of these prospects.
I analyzed P&L statements and forecasted for the business.
Mediterranean Exploration Company
333 NW 13th Ave
Portland, OR 97209
503.222.0906
May 2014 to July 2015.
MEC is a Levantine-inspired restaurant served tapas-style. I was brought on by the Bar Manager from Ox.
As the Sous Chef, I oversaw the instillation of dining room furnishings, bar and kitchen equipment; the receipt of kitchen wares; and painting of the interior building.
With the Chef-Owner and Bar Manager, I developed the food, bread and cocktail menus.
With the Chef-Owner, I interviewed, hired and trained all BOH employees.
I expedited nightly service of an a-la-carte menu, serving up to 110 guests in single pushes.
1610 NW 23rd Ave
Portland, OR
503.360.1281
June 2013 to May 2014
St. Jack is seafood-centric French Bouchon operating under the same Chefstable group as Ox Restaurant.
As the Sous Chef, I oversaw the expansion of St. Jack from its original location to its current location. This involved working with contracted movers and enlisting staff to help with smaller wares in their personal vehicles.
I over saw the finishing instillation of dining room furniture and helped design the layout of the service kitchen and scullery.
I established comprehensive inventory, ordering, and food preparation methodology for the new location.
James Beard Award Winner
2225 NE MLK Blvd
Portland, OR
503.284.3366
April 2012 to June 2013.
Ox is an Argentine-inspired steakhouse with a Grillworks live-fire grill. Ox is under the Chefstable restaurant group banner.
As the Sous Chef, I helped with the layout and instillation of the service and prep kitchens; I assembled and installed the dining room fixtures; and received all small wares.
With the Chef-Owner, I standardized the culinary program and helped develop the cocktail menu.
I also conceived the idea of turning an attached storage unit into a waiting room and bar to increase alcohol and food sales and satiate people waiting hours for a table.
Ox won Best Restaurant from The Oregonian and the Chefs were nominated for a James Beard Award under my tenure. The won the JB shortly after my departure.
5008 SE Hawthorne Blvd
Portland, OR
503.232.6333
October 2007 to October 2010.
The Sapphire Hotel is a bustling cocktail bar serving New American, tavern-style cuisine.
I started as a dishwasher and, over several years, worked my way up to Sous Chef.
As the Sous Chef, I executed the entire menu, maintained inventory, and hired BOH employees.
I also saw the opportunity for another revenue stream through a brunch service. I developed a menu and spearheaded the service, which operated for several years after my departure.
I felt confined by the limits of this business and left to explore more kitchens, cuisines, and creative outlets.
Public & the Daily, Chef Brad Farmerie, One Michelin Star
Craftbar, Chef Tom Collichio, Eight James Beard Award Winner
Momofuku Ko, Chef David Chang, Two Michelin Stars
Nix, Chef John Fraser, One Michelin Star
Rebelle, Chef Daniel Eddy, One Michelin Star
Olmstead, Chef Greg Baxtrom, James Beard Award Semi-Finalist
The Dutch, Chef Andrew Carmellini, James Beard Award Winner
Please contact me for a complete list of my credentials.