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Work experience

Aug 2009Present

Banquet Chef

Ramada Inn

·Developing innovative dishes featuring local ingredients, managing all banquet events, and promoting the restaurant through frequent guest-chef appearances on NTV television. I work directly under Executive Chef Carlos Poche from New Orleans.

Mar 2008Aug 2009


Holdredge Market Place

·Preparing a wide variety of meat cuts for retail and commercial customers.Gaining useful knowledge of the variety of meats readily available to the consumer.


Aug 1999May 2002


The Art Institute of Colorado
Aug 1996May 1999


Colorado State University


Cullinary Skills
·        Award-winning Chef (“Best of Show” at “The Taste of Colorado 2003”) recognized for knowledge of flavors and organizational skills ·        Developing innovative cuisine tailored to the local market ·        More than a decade of experience preparing dishes featuring seafood and local meats and produce ·        Experienced manager able to provide flexible leadership within a fast-paced, high-expectation environment ·        Full comprehension of the French culinary term Mise en Place and its use in the culinary world  



I am interested in branching out into the world of management and using the skills I have acquired in the culinary field to better a company through synergy.  I am very interested in getting out of the kitchen and entering the world with fresh, innovated ideas.


I am very interested in leaving the kitchen and using the skills I have acquired to better a company with fresh, innovated ideas through synergy.I would love to share ideas and a different perspective for professional and personal gain.