Art of Cooking Diploma                                                                                                                                                                                    The Art Institutes of Seattle, WA 2018

ServSafe Manager Certified                                                                                                                                                                         Valid through Oct 2029                                    

Chef de Cuisine

Flyleaf (Sep 2024 - Apr 2025) - Grosse Pointe Farms, Michigan

Head of the culinary department for a local cafe/wine bar. Created seasonal, rotating menus, while keeping costs and margins within targets. Collaborated with department heads for book signing events, buy-outs, and wine tastings. Coordinated and hosted a prix fixe Valentine’s Day tasting dinner. Launched a pastry program partnership with a local business. Managed a team of cooks, in addition to some front of house staff. Curated relationships with vendors, reps, and service techs. Maintained all culinary equipment. Was active on site in day-to-day kitchen operations.

Sr Sous Chef

CASALENA (Jun 2023 - Jun 2024) - Woodland Hills, California

Led culinary administration for opening of a new coastal Mediterranean restaurant. Refined experience with menu writing and matrices, R&D, plate costing, inventory system building, managing schedules, on and offboarding, interviews. Responsible for all new employees on each station. Filling any and all roles necessary to effectively and efficiently run back of house for brunch, lunch, dinner, private events, and buyouts. Created systems used throughout administrative duties for the culinary team.

Lead Line Cook

Petit Trois le Valley (Mar 2022 - Jun 2023) - Sherman Oaks, California

Worked and trained garde manger, sauté, grill, and pastry preparation in an open kitchen environment for brunch, lunch, and dinner services and prep at a leading restaurant serving classical French cuisine.

Jr Sous Chef

NeueHouse Hollywood (Nov 2021 - Feb 2022) - Hollywood, California

Aided the transition of the restaurant program with both front and back of house teams to a new space and restaurant style. Built lists to track inventory and leads ordering for supplies and base ingredients. Cooked for banquets ranging from 50-600 people. Managed the transition between morning and evening staffs while opening and/or closing the kitchen. Worked with CDC and executive chefs to standardize recipes to maintain consistent quality and customer satisfaction.  

Personal Chef

Mint Personal Chef (Jul 2020 - Nov 2021) - Greater Los Angeles Area

Worked as part of a diverse agency of top culinary professionals, from menu design to meal plan execution in consultation with company owner and individual clients. Prepared grocery and supply lists and produced meals in client homes or for delivery. Experience working with various special diets including: FODMAP, Ketogenic, Alkaline, Low Calorie, Gluten-free, Dairy-free, Kosher and more. Additionally, lead and executed in-home dinner party services for small to medium groups.

Cake Decorator, Morning Baker

Blackbird Bakery (Jun 2019 - Mar 2020) - Bainbridge Island, Washington

Fulfilled all customer cake and cupcake orders, through baking cakes, making frostings and fillings, building and decorating. Also assisted with the construction of custom wedding cakes. Served as the early shift circular prep baker, while under supervision but solely responsible for all baked goods.

Lead Line Cook

Omega Ouzeri (Aug 2018 - Jun 2019) - Seattle, Washington

Worked at all stations across the line, managed tickets and maintained the quality of dishes. Opened and closed the kitchen, placed orders, contributed to menu item creation and plate costing. Gained extensive knowledge of ingredients and seasonality, as well as time management within the team. Worked at private parties and off-site events to help  promotion.

Banquet Cook, Lead Line Cook and Lead Trainer, Pastry Cook

Maggiano’s Little Italy (Jun 2017 - Sep 2018) - Bellevue, Washington

Set up and broke down stations. Communicated regularly with coordinators, chefs, and managers about menus, guest counts, special requests, and event times. Served as Lead Line Cook and Lead Trainer throughout the entire kitchen.  Carried out all production of dessert menu items from scratch. Developed and submitted new menu items for consideration.

Cold Appetizers, Prep Cook

Katsuya Hollywood (Apr 2016 - Feb 2017) - Hollywood, California

Evaluated tasks to be performed for the day then prioritized and completed tasks while simultaneously supporting line crew with needed items. Communicated ordering needs with chefs, prepared salad, cold appetizers, and pastry plating while managing ticket times.

References are available upon request