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My professional experience in hospitality extends over two decades. I am a culinary innovator creating dishes from scratch that are still being used in restaurants today. I have spent most of my career in high volume restaurants and can handle any situation.   My experience extends to inventory control, labor control, sanitation management, team development, and P&L management.  I am also Serve Safe Certified.

Work experience

100th Bomb Group

March 2017Present

Executive Chef

A full service aviation restaurant concept that has a rich history in the Cleveland area.  It is a well known Cleveland spot for great food, large banquet events, weddings and our weekly Champagne Sunday Brunch. 

I was hired by the 100th Bomb Group to help change the culture in the back of the house and to update the food to a newer concept.  I oversee a staff of twenty people. This includes Chefs, line cooks, dishwashers, prep cooks and cleaning crews.  I also manage training and development, scheduling, inventory, food ordering, sanitation, menu research/development, seasonal promotions and food/labor costs.   

  • Increased weekly Sunday Brunch Sales from 110 covers to over 300 covers, increased repeat customers and positive feedback online
  • Oversaw a Holiday Brunch of over 1850 people which grossed over $50,000 in sales
  • Streamlined the 100th Bomb Group Inventory System.
  • Excelled at keeping Food/Labor Costs below budget every month without issue
  • Implemented sanitation control throughout the restaurant 
  • Food ordering for Restaurant, Banquets, and Sunday Brunch
  • Consistently created new menus for restaurant, buffet, and Sunday Brunch on a weekly basis

Hard Rock Rocksino

May 2016March 2017

Head Chef

The Hardrock is a very successful business model with locations all over the world.  Concerto Italian Kitchen is the first of  its kind; a fast paced Italian scratch kitchen. Due to my success setting up the restaurant, training the staff and conceiving large parts of the menu this restaurant concept will be spread to more locations across the world.

I was hired at the Hard Rock Rocksino to open a brand-new restaurant concept called Concerto Italian Kitchen.  Opening this restaurant came with many challenges like creating all the recipes from scratch, hiring and training of all kitchen staff, Creating the systems in the kitchen to be successful like food ordering, inventory, labor management, recipe costing and much more.  

  • Daily sales average of $5800 and weekend sales of $8900. Monthly Sales from $160,000-$210,000.
  • Organized preparation and readiness of staff for concerts of up to 3,000 people. Also, catered and supervised many large banquets and events
  • A+ Health department rating on every inspection
  • Featured on FOX 8 News, New Day Cleveland, Channel 5 News, ESPN Radio and

Magic Touch Point of Sale

May 2008December 2014


Magic Touch POS is a company I created that sold point of sale systems to restaurants and retail stores of any size or budget.

  • Worked with vendors all over the United States to develop software and secure pricing.  
  • Worked with hardware manufactures to get the best possible hardware that would fit our customers needs.   
  • Managed over 300+ customers in the sales process, support, and on-going development
  • Integrated credit card processing from all major processor in United States including front end API and back end PCI capture process
  • Developed the re-seller program for second largest credit card processor in the united states (Vantiv)

Zeppes of Twinsburg


General Manager/Owner

Zeppes is a locally owner pizzeria who is know for having high quality pizzeria food, the food is locally sourced. All stores are locally operated by families in North East Ohio Region.

I was hired at Zeppes to help turn around failing stores that were not adhering to the standard of operations.  To help owners regain profits and put the quality back into the food.  I started with Zeppes of Twinsburg raising sales, controlling operations.  After 6 months the owner wanted to sell the business and offered the business to me.  I took over ownership in 2007 and sold the business in 2009.


Jan 2004May 2006

Executive Chef

Lagerheads was a new BBQ Smokehouse restaurant concept in the area. I worked closely with both of the owners to implement my cooking techniques for all of the slow cooked smoked meats on the menu. I created all of the recipes from scratch for all of the sauces.

  • I planned, costed, and developed the entire menu from scratch while working with different vendors for the best quality and lowest price.
  • Designed a state of the art kitchen. Hired and trained my own staff to run the kitchen.  
  • We received great reviews from local newspapers including; The Cleveland Plain Dealer and The Akron Beacon Journal. We even had a feature on a FOX 8 News segment with Kenny Crumpton.


Pennsylvania Culinary

Mar 1998Jul 2000

Associates Degree

Course Study Restaurant Management GPA 3.8


Summit County


Serve Safe Certified Level 2

Level 2 certification with safe food handling Certification for management. 

Level 2 Serve Safe Certification  -Medina County