Custom

2013, Midatlantic Wine and food festival, Wilmington Delaware, representing Spanish food, cooking demos, etc, (USA)

2011, Merano Wine festival, representing Spanish food, (Italy)

2004, Philadelphia Magazine (Best 10 Chefs of Philadelphia)

“Move Over Georges, Meet Philly’s New Star Chefs”

2003 - 2004, Dilworthtown Inn, (Traditional Spanish Cooking)

2003 edition, Images of Greater West Chester, PA,

2002, Philadelphia City Paper

2002, Philly.com

May 2002, Philadelphia Inquirer

January 2002, Best of Philadelphia, Philadelphia Magazine

January 2002, Best of Main Line, Main Line Magazine

2002-2003-2004, NBC 10, with Steve Levy

november2001, The Daily Times

July 1998, Chester County Town & Living Magazine

august 1998, Philadelphia City Paper

october 1998, Cuisine Magazine

september 1997, The News Journal

august, 1997, Fox News Channel, Philadephia

september 1997, ABC News Channel, Philadephia

february 1997, The Learning Center, Cooking Classes

february 1997, The Suburban and Wayne Times

Work History

Work History

Executive Chef

The desmond hotel

Plan menus for all food service locations considering customer base, popularity of various

dishes, holidays, costs, and a wide variety of other factors.

• Hire, train and supervise the work of food production staff.

• Assisted in Catering events from 200 to 5000 people.

• Responsibilities included sanitation standards, food cost, banquets.

• Exceeded client’s expectations as well as those of Restaurants

Dec 2012 - Present

Executive Chef

Buccament Bay resort Hotel

Hire, train and supervise the work teams.

Developed menus in coherence with client requests.

Establish food cost controls.

Conduct regular physical inventories of food supplies, and assess projected needs; order all

food and supplies for catering and cash operations.

Ensure that high standards of sanitation and cleanliness are maintained throughout the kitchen

areas at all times.

Establish controls to minimize food and supply waste and theft.

Safeguard all food preparation employees by implementing training to increase their knowledge

about safety, sanitation, and accident prevention principles.

Develop and test recipes and techniques for food preparation and presentation which help to

ensure consistent high quality and to minimize food costs; exercise portion control over all items

served and assist in establishing menu selling prices.

Prepare necessary data for the budget in area of responsibility; projects annual food and labor

costs and monitor actual financial results; take corrective action where necessary to help ensure

that financial goals are met.

Provides catering at dinner parties and special functions for a diverse clientele.

Under my leadership Buccament Bay Resort was awarded with 2 accolades:

·The Best Caribbean Leading Hotel 2012

·St Vincent & The Grenadines Leading SPA Resort.

·Nominated for the Best Hotel in the World by Traveler Award 2012

Nov 2008 - Dec 2012

Executive Chef

Brulee Catering by Jean Marie lacroix.

Prepare necessary data for the budget in area of responsibility; projects annual food and labor costs and monitor actual financial results; take corrective action where necessary to help ensure that financial goals are met.

Establish controls to minimize food and supply waste and theft.

Hire, train and supervise the work of food production staff.

Plan menus for all food service locations considering customer base, popularity of various

      dishes, holidays, costs, and a wide variety of other factors.

Schedule and coordinate the work of chefs, cooks, and other kitchen employees to ensure that food preparation is economical and technically correct.

Conduct regular physical inventories of food supplies, and assess projected needs; order all food and supplies for catering and cash operations.

Ensure that high standards of sanitation and cleanliness are maintained throughout the kitchen areas at all times.

Safeguard all food preparation employees by implementing training to increase their knowledge about safety, sanitation, and accident prevention principles.

Develop and test recipes and techniques for food preparation and presentation which help to ensure consistent high quality and to minimize food costs; exercise portion control over all items served and assist in establishing menu selling prices.

Consult with catering staff about food production aspects of special events being planned.

Cook and directly supervise the cooking of items that require skillful preparation.

Evaluate food products to ensure that quality standards are consistently attained.

                  Voted in 2011 the Best Catering for formal and social events in Philadelphia

Feb 2007 - Oct 2008

Executive Chef

Hotel Barceló, Asia gardens

I had six restaurants, Multicultural cuisine and local, Buffet for lunch and dinner. Prepare necessary data for the budget in area of responsibility; projects annual food and labor costs and monitor actual financial results; take corrective action where necessary to help ensure that financial goals. Plan menus for all food service locations considering customer base, popularity of variousdishes, holidays, costs, and a wide variety of other factors. Schedule and coordinate the work of chefs, cooks, and other kitchen employees to ensure that food preparation is economical and technically correct. Conduct regular physical inventories of food supplies, and assess projected needs; order all food and supplies for catering and cash operations.

Jan 2005 - Jan 2008

Executive Cherf

Restaurant Ssociates

Plan menus for all food service locations considering customer base, popularity of various

dishes, holidays, costs, and a wide variety of other factors.

Hire, train and supervise the work of food production staff.

Assisted in Catering events from 200 to 5000 people.

Responsibilities included sanitation standards, food cost, banquets.

Exceeded client’s expectations as well as those of Restaurant Associates.

Education

Education

Varius

EduCation

2009, Restaurant Associates and the Department of Health, D.C

2008, Restaurant Associates, management and diversity in the work area

2007, Restaurant Associates, budgeting and bottom line

1999, The Wood Co., Management Diversity

1999, The Wood Co., Employee Training

1998, Hygiene and Sanitation Certificate, Restaurant School Philadelphia

1998, Sanitation Class, Health Department Immaculada College

1998, Smoking Techniques, Restaurante Taberna del Alabardero

1994, Graduate in French Gastronomy in The Hotel Ritz (Paris)

1994, French Pastries, Escuela de Hostelry

1992, Cooking Classes, Switzerland Pavilion Expo ‘92

1987, Graduate in Hotel and Restaurant Industry, Guadimar

2009, Restaurant Associates and the Department of Health, D.C

2008, Restaurant Associates, management and diversity in the work area

2007, Restaurant Associates, budgeting and bottom line

1999, The Wood Co., Management Diversity

1999, The Wood Co., Employee Training

1998, Hygiene and Sanitation Certificate, Restaurant School Philadelphia

1998, Sanitation Class, Health Department Immaculada College

1998, Smoking Techniques, Restaurante Taberna del Alabardero

1994, Graduate in French Gastronomy in The Hotel Ritz (Paris)

1994, French Pastries, Escuela de Hostelry

1992, Cooking Classes, Switzerland Pavilion Expo ‘92

1987, Graduate in Hotel and Restaurant Industry, Guadimar