- New Orleans, LA
- [email protected]
Oversees daily operations of food, beverage, and hospitality in a boutique destination hotel.
Food menu and cocktail menu creation; worked boh and foh (as bartender).
Work directly with Executive Chef Zoi Antonitsas, Sous Chef Gerald Lisi, Owner Josh Henderson, and General Manager David Weeks to successfully execute operations in all aspects of kitchen. Bon Appetit Top 5 Best New Restaurants 2014. James Beard Award Nominated.
Responsible for menu development, inventory, payroll, finances, staffing, BOH and FOH management, bartending, marketing, etc.
*Top 10 restaurants for "Ethical Eats" in United States. FSR Magazine (2018)
*Featured in Shepherd Express for Balzac Family Meal and "Where Chefs Eat" (2017)
*Article in FSR Magazine for combatting food waste (2017)
*Featured in Milwaukee Journal Sentinel and the Fond du Lac Reporter - NOLA North Grille (2015)
*Voted Best Seafood Restaurant & Top 5 Restaurants on the Peninsula – Hampton Roads Magazine Reader’s Choice Awards (2011)
*Voted Best Crab Cakes, Best New Restaurant, Best Steakhouse, and Best Brunch in Williamsburg (Opus 9 Steakhouse) - Virginia Gazette (2007-2008)
*Chocolate Camp - "Chef Instructor" (2007-2009)
*Featured in Daily Press, Virginia Gazette, Portfolio Weekly, Williamsburg Fine Living, Williamsburg Next Door Neighbor, and The Newtowner as Executive Chef at Opus 9 Steakhouse (2007-2008)
*Desserts First/Samoa Soiree - Girl Scout Council of the Colonial Coast; Virginia Beach (2009,2011)
*A Chocolate Affair - Inclusion, Inc.; Williamsburg (2009) *DAILY PRESS Review 4 out of 5 stars (food/menu; 2006). *People's Choice Award - MARINER'S MUSEUM History Bites (2006)