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  • Skilled culinary professional with broad experience in French, Italian, and Mexican cuisine.  A la carte, banquet, catering, fine dining experience.  Strong business sense.
  • Dynamic seasonal menu design.  Custom menu for high profile clientele at The Gramercy Park Hotel. Exhibit a creative and unique blend of style and technique. 
  • Strong core values.  Entrepreneurial spirit.  Thoughtful hospitality.  Integrity.

Work History

July 2016Present

Executive Chef

DeRossi Global LLC, NYC

Responsible for all food production and menu development for Cienfuegos and Mother of Pearl, popular award winning brand.  Designing and implementing creative menus with the use of fresh, local ingredients.  Recruit, train  and manage kitchen staff.  

Apr 2014April 2016

Chef de Cuisine

Gramercy Terrace, Gramercy Park Hotel, NYC

Managed all aspects for Danny Meyer's private Banquet program on the terrace of the Gramercy Park Hotel. Created seasonal and custom menus for banquet program.  Instrumental in making inventory, purchasing and payroll more scaleable and manageable. Helped develop a more efficient room service experience as well as develop a more comprehensive  hotel staff cafeteria program.  Developed brand image for Gramercy Terrace Banquet program.  Restructured staff for more efficient and productive food management.  

Mar 2011Mar 2014

Sous Chef

Gramercy Terrace Restaurant, Gramercy Park Hotel, NYC

Responsible for ordering and maintaining inventory levels for a la carte and banquet revenue and managed scheduling and payroll.  Worked with Chef Jean Paul Bourgeois in creating the a la carte menu for the restaurant.  Expedited high volume breakfast and lunch service.

Apr 2010Mar 2011

Line Cook

Maialino, 2 Lexington Ave., NYC

Worked Salumi, Garde Manger, Contorno, Plancha, and all brunch stations in a very high volume and fine dining Roman inspired Danny Meyer, NY Times 2 star restaurant, under chef Nick Anderer. Prepared all food items in a timely and hygienic manner.

Sep 2009Nov 2009

Line Cook

Cabrito, West Village, NYC

Responsibilities included preparation of mis en place for dinner service and preparing family meal.

Feb 20062008

Senior Server/Bartender

Savoy Restaurant, Soho, NYC

Server/Bartenders bussed, expedited and ran food.  Catered and expedited for Peter Hoffman's seasonal dinner series.  Trained new servers and bartenders.  Helped to create new drinks for the menu with Michael Cecconi.  "The Red and The Black” was featured in Food & Wine magazine.

Aug 2002Jan 2006

Bartender/Senior Server

Park Avalon and Barca 18, B. R. Guest Restaurants, NYC

Served large amounts of customers in a short amount of time.  Completed B. R. Guest bartender training with Eban Klemm.  Liquor board representative for Park Avalon where each month a new liquor was presented for study and discussion.  Trained new bartenders.  Assisted in restaurant changeover and helped to perfect the cocktail menu.



Grand Diploma in Culinary Arts

French Culinary Institute

Intensive nine month course of culinary study and 600 hours of hands-on practical training in classic French cooking techniques.


Advertising and Music

Ouachita Baptist University

Additional Skills, Certifications and Volunteer Work

Working Knowledge of Spanish

New York Food Handlers License

Volunteered with Bill Telepan and Wellness In The Schools

Culinary Trust Scholarship Finalist