Matthew Denton

Designed seasonal fine dining menus and trained employees to execute them.

Worked grill, sauté and expo stations.

Created and executed pastry menu including ice creams, breads and garnishes.

Helped my friend open a small Greek breakfast and lunch cafe.

Menu design, kitchen logistics, ordering guides and recipe development.

Ran kitchen while he could smooth out opening restaurant road-bumps.

Opened this restaurant (two separate concepts coming out of one kitchen) twice due to it being destroyed in hurricane Irma/Maria

Procured equipment, hired and trained staff, licensing and ordering, designed all menus and created all recipes.

Fed hotel full of hurricane victims from a hotel room with leftover provisions.

Created an extremely successful restaurant(s) that served brunch, lunch, dinner and dessert and sold for 4-5 times the investment cost.

Helped open a small French bistro while my restaurant was being rebuilt after hurricanes.

Created fine dining, easy to execute menu in limited kitchen space.

Did everything from paint the sign out front, helped build bar and tables, ordering, hiring etc.

This was a small Gastro-pub type vibe restaurant with cool small plates, fine dining style entrees but also artisan pizza and burgers that were only for the bar/ lounge area.

House-made pastas, sausages and smoked items.

Created menus, lowered food costs and raised the overall quality and presentation of cuisine.

Developed and executed seasonal lunch, dinner, tasting and catering menus.

Would eventually work for this owner (Patricia LaCorte) again at Oceana Restaurant.