| Executive Chef | |
| Focused, driven, dynamic professional chef with record of increasing responsibility and expertise. | |
Areas of expertise | |
• Managing teams to utilize resources for highest impact • Manage budget while creating beautiful, flavorful dishes and meals. • Networking with suppliers for best prices. • Innovative approach to creative menu planning. | |
| Experience | |
|
Corinth Hotel and Conference Center, Corinth, MS |
1995 - Present |
| Executive Chef | |
| • Manage all food preparation and production for a 200 room convention center and 25,000 square foot restaurant. • Manage a staff of 40 restaurant personnel. • Create banquets and a la carte menus. Create specialty and gourmet events. • Manage $5 million food and beverage budget while reducing costs and maintaining quality. • Develop customized menu plans. • Expert knowledge of food and wine pairings. | |
|
Plommerton Hotel, Corinth, MS |
1993 - 1994 |
| Executive Chef | |
| • Executed all food preparation for a 200 room, full-service hotel. • Designed annual 14-course Society Holiday Extravaganze for 200 guests. • Created custom menu plans for charity functions. | |
|
The Boberry Inn, Branson, MS |
1988 - 1991 |
| Executive Chef | |
| • Re-opened this historic 200 seat
fine dining establishment. • Created and prepared original and customized menu plans. • Directed daily menu specials. • Created exceptional year-round seasonal menus. | |
| Education | |
|
San Francisco Culinary Institute, San Francisco, CA |
1988 |
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