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  • Skilled culinary professional with broad experience in French and Italian cuisine, a la carte, buffet and fine dining experiences.
  • Artistic menu design utilizing seasonal products. Exhibit a unique blend of creative flair and passion for food, strong business sense and engaging interpersonal skills.
  • Customer focused in preparing exquisite dishes to accommodate any dietary need and committed to creating memorable dining experiences.

Culinary Background



PERSONAL RESTURANT Consultant and Chef

Provide culinary vision and expertise, leading small- and large-scale catering events for up to 300 guests. Drive all back of the house operations and oversee all kitchen operations in a high-volume setting, including proper food preparation, seasoning, quality, plating and sanitation. Select menu items with an eye toward quality, variety and availability of seasonal foods. 

Recruit, train and supervise high-caliber teams to provide exceptional service and exceed customer expectations. Scope of responsibility includes purchasing, inventory control, menu research and development.

Key Accomplishments:

  • Counseled two clients concerning the establishment of successful restaurants. Trained on food preparation, menu development, organization, marketing etc.
  • Consistently met or remained under budget for all controllable expenses.
  • Created a signature seafood sauce and homemade bread sold locally.

Contractor Chef 

Freelance Chef/Chief Stewardess

Managed all daily activities for the smooth operation of numerous luxury yachts up to 147 feet and equipped for ten guests and eight crew. Hired, trained and supervised crew members, attending to each guest to ensure outstanding service. Selected menu items for six course meals and developed unique and creative dishes to satisfy multiple dietary requirements. Selected the highest quality local products and adhered to safety regulations and sanitary requirements.

Key Accomplishments:

  • Consistently recognized by clients and guests for superior culinary performance, impeccable service and immaculate housekeeping.
  • Successful managing and operating kitchens within extremely challenging weather conditions and confined spaces.
  • Won the “State Chef Challenge” award in 2002 best appetizer.


Graduate of the Professional Culinary Arts Program

Culinary School of Southern California


Former Client

“She is an outstanding chef and has impressed our guests with the quality of the meals she prepared...she is capable of preparing with equal success an exquisite and intimate gourmet meal or a large party with simple or elaborate food items.”


 “Hats off to the Chef!! You were great and we thank you so much!”

Former Employer

"She is a superb chef who had to adapt to many different palates and had to be very creative on short notice.”


Intimate & Large-Scale Catering Events

Fine Dining

A La Carte

Banquet Service

Creative Menu Development


Price Structuring & Cost Containment

Special Event Planning

Safety & Sanitation

Quality Control

Profit Enhancement

Inventory & Purchasing

Guest Relations