EXECUTIVE PROFILE

Combines Michelin-level culinary expertise with executive operational leadership across restaurant operations, luxury events, culinary development, and financial management. Culinary operations executive with 20+ years of experience leading luxury hospitality, fine dining, restaurant, and event-driven culinary programs throughout New York City.

Led culinary operations generating $11M+ in annual revenue, directed organizations of up to 60 culinary professionals, and built operating systems supporting high-volume service and luxury events for up to 800 guests.

Experienced in culinary program development, openings, multi-unit operations, P&L accountability, food and labor optimization, vendor management, luxury events, talent development, and cross-functional leadership.

MICHELIN EXPERIENCE

THE MUSKET ROOM - 1 Michelin Star

Corporate Pastry Chef, New York, NY

September 2018 - July 2019

THE CLOCKTOWER - 1 Michelin Star

Executive Pastry Chef, New York, NY

February 2016 - August 2018

PUBLIC RESTAURANT - 1 Michelin Star

Executive Pastry Chef, New York, NY

August 2012 - February 2016

CORE EXPERTISE

  • Culinary Operations Leadership

  • Culinary Strategy & Program Development

  • Restaurant Openings & Turnarounds

  • Multi-Unit Leadership

  • P&L Accountability

  • Food & Labor Cost Management

  • Menu Engineering & Culinary R&D

  • Luxury Events & Catering Operations

  • Team Building & Leadership Development

  • Vendor Management & Purchasing

  • SOP Development & Systems Creation

SELECTED LEADERSHIP HIGHLIGHTS

  • Built Cuisine Boulud’s culinary event operation, creating the systems, standards, and team structure supporting up to 15 events per week.

  • Led $11M+ multi-unit culinary operations across Queensyard and Bluebird with an organization of approximately 60 team members.

  • Directed Peak operations serving 600-800 guests daily while leading staffing optimization, service improvements, and organizational stabilization.

  • Executed luxury events for up to 800 guests, including MoMA, NYSE, private residences, and corporate clients.

  • Achieved a 13% documented actual food cost average at Cuisine Boulud during tracked months through purchasing, costing, portion control, forecasting, and pricing.

  • Developed technology-enabled workflows using ChatGPT and Claude to improve scheduling, ordering support, event preparation, and operational documentation.