With over 15 years of active professional kitchen experience, my path has focused on elevating Mediterranean culinary programs, structuring high-volume operations, and developing farm-to-table supply chains. Here is a timeline of my work so far.
Head Chef with extensive culinary background stepping into my first executive kitchen leadership role.
This kitchen didn't just sharpen my knives; it sharpened my sanity, fattened my resume, and actually paid me for it.
"We've somehow corralled the chaos, remembered which way the tracks go, and managed to point the train forward with a surprisingly competent crew."
Assuming that buying a potted plant means you’ve put down roots, rather than just adopting something else that’s about to wither in this tax bracket.
I’m the second-in-command of an independent culinary asylum, turning pure anxiety and expensive butter into plates so good that people completely forgive the fact that I haven’t felt the touch of grass in six months.
“A brief, high-octane cameo as a sweat-drenched crisis actor in someone else’s kitchen nightmare.”
Basically paid to panic quietly while holding tweezers over a single micro-herb like it’s a nuclear launch code.
Getting paid minimum wage to sweat, cry, and surrender all human rights to a man named Chef who hasn’t seen sunlight since 20's
I collaborate with hotels, fine dining startups, and restaurants to optimize menus, establish farm connections, and train staff.
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