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If I had applied for this job a 3 years ago I would have had a different perspective on home cooking. The change was the birth of my daughter. I was the Chef at one of the most creative restaurants on the island, I've been helping with the start up of a dairy and I help others achieve their goals.  I want to share my ideas and earn the respect of the team members.

Work experience

Sep 2014Present


The Great Canadian Soap Company

Organized a production schedule to efficiently manage labour and ensure all products are aged appropriately for the peak summer season

Research recipes and temperatures and ingredients for production

Maintain accurate records for site inspection, contamination of product and aging of the cheese

Develop relationships with customers and companies through on going education and contact

Maintain a hygienic environment in order to process cheese

Apr 2014Sep 2014

Sous Chef

Rodd Crowbush Golf and Beach Resort

Manage and assist kitchen staff in food production for banquets, catering events, golf course and the main restaurant

Organize an interesting and efficient menu that can run simultaneously as other catered events

Increased the use of local ingredients through previous contacts and developing relationships with nearby suppliers

Maintain proper inventory by adjusting to upcoming events and forecasting the occupancy of the resort.

Ensure all proper food handling procedures are followed and records are kept

Jan 2013Apr 2014

Sous Chef

Sims Corner

Reduce food costs by estimating purchasing needs and creating proper storage for perishable foods

Systematically tasted and smelled all prepared dishes, and observed color, texture and garnishes.

Estimated staffing needs and adjusted hourly schedules in accordance with demand patterns, budget and local labor laws.

Effectively managed kitchen staff in producing food for catered events

Consistently kept a clean and safe environment by adhering to all sanitation and safety requirements.

May 2012Oct 2012

Head Chef

The Pearl

Create a menu using local ingredients that is unlike any other menu on the island

Make sure all ingredients are stored properly and used when they are at their best

Schedule staff as required for functions, special events and regular service

Foster an environment where staff enjoyed coming to work for long periods of time in hot conditions

Create dishes during service in order to meet guests dietary requirements

Apr 2011Oct 2011


Red Shed Take-Out

Consistently kept a clean and safe environment by adhering to all sanitation and safety requirements.

Ensured smooth kitchen operation by overseeing daily product inventory, purchasing and receiving.

Quickly and courteously resolved all guest problems and complaints. Monitored appropriate work-flow and quality controls for food quality and temperature. 

May 2010Oct 2010

Line Cook

Dalvay by the Sea

Prepared dishes to Chef's specifications

Maintained a clean working environment 

Followed proper food handling procedures and maintain correct temperatures

Set up and perform prep work for stocks, sauces, soups, salads, meat butchery

Observed all dishes to ensure they were prepared correctly and were visually appealing


Oct 2010

Red Seal


Apprenticeship program at the Culinary Institute of Canada

May 2004

Bachelor of Arts

University of New Brunswick

Major Law and Society, Minor Drama


2011 Rib Off Tickle My Ribs 2nd Place

The first year of the event and Michael Smith was a judge. I created for the competition a Plum BBQ sauce with a Pepper Coriander Rub. Cooked low and slow on an inexpensive charcoal BBQ.

2014 PEI Savour Food and Wine Show Winner Best Hot Food

This was an event not typically entered by Rodd Crowbush. That summer management wanted to improve the quality of food at the main restaurant. The Savour show was one way to introduce the restaurant to Islanders. With the cooks we won Best Hot Food

2014 The Royal Agricultural Winter Fair 2nd and 3rd Place

In 2014 we sent soft goat cheese and feta to The Royal Winter Fair and were happy to receive second place in the country for our feta and third for our soft goat cheese