Printing tool Download PDF

Volunteer Work

College Based Transition Program

SUNY College at Buffalo

February 06, 2007 to March 06, 2007

  • Volunteer Service Learning program that pairs students with learning disabled consumers to assist with improving reading and socialization skills.  Volunteer Service Learning

Gilda's Club of Western New York

SUNY College at Buffalo

February 2006 to April 2006

  • Volunteer Service Learning program.
  • Planning and execution of events for club members.  Gilda's Club of WNY

Bi-National Tourism Conference

Niagara Falls, NY

March 07, 2006

  • Setting up conference rooms and attending conferences on customer relations management and transportation.  


I am a chef and hospitality professional with a background in fine dining, design, and all aspects of the hospitality industry.  I bring a creative eye to every job and I am a perfectionist when it comes to doing a task the right way.  I believe in going above and beyond and using my world-class education to create an exemplary product. 

Event Catering and Marketing

President's Day Martini Party

Campus House, Inc.

February 28, 2007

  • Responsible for marketing and promotion of event to Campus House community.
  • Creation of menu, signature martinis, event design, and bartending.

Dining Out For Life

Campus House, Inc.

April 25, 2006

  • National community service event to raise funds for AIDS research.
  • Responsible for marketing, invitation design, menu creation, food production, and kitchen management.


Campus House, Inc.

February 09, 2006

  • CMAA Fundraising event.
  • Responsible for marketing and promotion, menu planning and production, and event design.


  • National Student Exchange Program from SUNY College at Buffalo.
  • 3.82/4.0 G.P.A.; Dean's List
  • Study concentrations included restaurant marketing and hospitality law.
Sep 2007Mar 2008

Grand Diploma

The French Culinary Institute
  • Graduated with Distinction, March 27, 2008.
  • Intensive six month course of culinary study and 600 hours of hands-on practical training in French cooking techniques.
Jan 2005May 2007

Bachelor's of Science

  • Graduated Summa Cum Laude, May 12, 2007.
  • 3.84/4.0 major G.P.A.; Dean's List all semesters.
  • Eta Sigma Delta Hospitality Honors Society induction, April 30, 2007.  Eta Sigma Delta
  • Club Managers Association of America Student Chapter.  CMAA

Work experience

Kitchen Catering Manager/Sous Chef

Martha's at the Plantation
  • Responsibilities include food ordering and inventory, staff scheduling and management, production of food for daily lunch service and for special events, and menu creation for weekly "Music Night" and other events.
  • Proficiency with Microsoft Office and Micros Management systems.
Jan 2008Mar 2008

Student Cook

  • Worked in garde manger, poissonnier, saucier, entremetier, and patissier stations at the restaurant of the French Culinary Institute, as part of curriculum.
  • Average covers of 50 to 100; assisted in preparation of daily staff meal for 300, and biweekly buffet for 100 to 150. 
Jan 2007May 2007

Student Manager

Campus House, Inc.
  • Worked front-of-house positions, including server, bartender, concierge, and manager on duty, for Buffalo State on-campus private club.
  • Proficiency in Micros Management systems.
  • Additional responsibilities including event marketing and private club promotion.
Apr 2007May 2007

Line Cook

Moxie, Inc.
  • Aided in opening of restaurant.
  • Responsible for the production of hot and cold appetizers, pasta dishes, and sauces for meat and fish dishes.
May 2006Jun 2006

Line Cook

Noonan's at En-Joie Golf Club
  • Responsible for opening and closing functions, production of menu items, inventory, and stocking.
  • Restaurant destroyed by flood at the end of June 2006.
Jan 2006May 2006

Student Cook

Campus House, Inc.
  • Worked back-of-house positions, including line cook, garde manger, expediter, kitchen manager, prep cook, and sanitation and safety, as part of Buffalo State College curriculum.
  • Club event catering.


May 2007Present

Training and Development for the Hospitality Industry

American Hotel and Lodging Educational Institute
Sep 2006Present


National Restaurant Association Educational Foundation
Mar 2006Present

TIPS On Premise

Health Communications, Inc.