Accomplished and dynamic executive chef with extensive experience in leadership, staff development, menu innovation, and operational excellence. Adept in classical, modern, eclectic, and Japanese culinary techniques. A strategic leader skilled in optimizing kitchen performance, reducing waste, and driving revenue growth.
Overview
9
9
years of professional experience
Work History
EXECUTIVE CHEF
The SSA Group
01.2018 - Current
Company Overview: (COSI, Columbus Zoo, Cincinnati Zoo, Cincinnati Museum Center)
Developed and implemented SOPs, significantly improving kitchen cleanliness, production efficiency, and waste management
Led event and banquet food operations, increasing catering sales by 20% 2.7M annually to 3.1M while maintaining high guest satisfaction
Managed P&L monitoring and financial planning, ensuring profitability
Oversaw six retail outlets generating $5.4 million in annual gross sales
Maintained an aggressive 25.6% cost of goods budget through effective inventory management
Directed menu development and execution for investor-related private events, luncheons, and dinners
(COSI, Columbus Zoo, Cincinnati Zoo, Cincinnati Museum Center)
CORPORATE EXECUTIVE CHEF
Winegardner & Hammons Hotel Group
01.2018 - 01.2022
Company Overview: (AC at The Banks, The Lytle Park Hotel, The Phelps)
Supervised a team of 65+ culinary professionals across three food and beverage outlets, managing $2M+ in annual food sales
Recruited, trained, and onboarded culinary staff, developing training guidelines and execution manuals
Aligned culinary operations with expectations set by board members and hotel investors
Managed inventory levels for food and supplies, assisting in monthly inventory processes
Ensured food and beverage outlets met BSA standards, achieving an average 94% audit score in 2018
Spearheaded the development and execution of new menus and culinary concepts across the hotel group
(AC at The Banks, The Lytle Park Hotel, The Phelps)
EXECUTIVE CHEF / SOUS CHEF
Doraku Sushi & Izakaya - Qing Mu Noodle Company
01.2016 - 01.2018
Promoted to Executive Chef within four months after exceeding expectations as Sous Chef
Managed two restaurant concepts, generating over $3 million in food sales
Transitioned the restaurant from a cycle menu to an à la carte menu, aligning with industry trends
Launched and promoted Qing Mu Noodle Company, amassing 20,000+ social media followers and surpassing a $1.8 million budget in its first year
Developed grill/sushi line SOPs and training manuals, now implemented in 15+ restaurant operations
Led off-site catering at premier events, including The GRAMMY Awards, Dancing with the Stars Live Finale, and Polo in the Pines Atlanta (Winner: Best Brunch Bite 2017)