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.
PROFESSIONAL EXPERIENCE
CUISINE BOULUD - Dinex Group
Chef de Cuisine (Opening Culinary Leader)
New York, NY | October 2025 – July 2026
Built the culinary operations foundation for Cuisine Boulud’s fine dining catering division, establishing the systems, team structure, and execution standards required to launch and scale a luxury events business.
Built operational infrastructure supporting up to 15 events per week, including production systems, prep guides, order guides, schedules, pack-out procedures, event workflows, and canapé documentation.
Led approximately 25 BOH employees, including 5 direct-report chefs, with responsibility for hiring, training, scheduling, performance management, and event execution.
Managed culinary execution for 20-800 guests in private and corporate events across Dinex venues, NYSE, private residences, and corporate dining locations.
Achieved a 13% average actual food cost from November 2025-May 2026 through purchasing strategy, recipe costing, portion control, forecasting, and event pricing.
Led culinary R&D for new and existing offerings, creating canapés and menus approved by culinary leadership.
Directed tastings, menu development, client approvals, site visits, production planning, and execution with sales and event teams.
Built AI tools to streamline ordering pars, labor calculations, pack-out lists, and culinary documentation across up to 15 events weekly.
Partnered with executive, culinary, sales, finance, and event leadership to align culinary vision with business objectives.
PEAK - Hudson Yards
Interim Executive Chef / Executive Pastry Chef
New York, NY | May 2024 – September 2025
Selected by ownership to stabilize culinary operations following leadership changes, expanding responsibilities from Executive Pastry Chef into full culinary operations leadership.
Directed BOH operations serving 600-800 covers daily with approximately 47 employees, including 7 chef managers, 30 cooks, and 10 dishwashers.
Managed service execution, staffing, scheduling, purchasing, food-cost reporting, recipe systems, and operational improvements.
Oversaw approximately $1.2M-$1.4M in monthly food revenue.
Improved ticket flow and prep output through plating redesign, streamlined production, staffing optimization, prep guides, recipe updates, and food-cost tracking tools adopted by chef managers.
Refined the menu by removing underperforming items and elevating food quality and presentation across Peak and Quin Bar.
Hired approximately 12 employees, transitioned or coached out approximately 12 team members, and recruited a former Sous Chef and Lead Line Cook back to the operation.
D&D LONDON USA - Queensyard & Bluebird
Executive Chef / Executive Pastry Chef
New York, NY | July 2019 – June 2023
Promoted from Executive Pastry Chef to Chef de Cuisine and then Executive Chef, assuming culinary and financial leadership of 2 NYC concepts generating approximately $11M+ annually.
Led approximately 60 culinary employees across 2 venues, including 2 Chefs de Cuisine, 6 Sous Chefs, and 1 Corporate Pastry Chef.
Managed culinary P&L drivers including food and labor cost, purchasing, inventory, budgeting, forecasting, pricing, and operational profitability.
Reported weekly financial performance and forecasts to the Director of Operations, General Managers, and Corporate Finance, driving corrective action across food cost, labor, and purchasing.
Led post-COVID reopening and improved labor efficiency and team stability through a 4-day workweek that strengthened prep output and employee quality of life.
Consolidated Queensyard’s separate bar and dining room menus into 1 cohesive offering, improving execution, consistency, guest experience, and sales over time.
Repositioned Bluebird as an approachable bistro concept aligned with clientele and business levels, including a rewritten cocktail menu supporting a cohesive guest experience.
Promoted Sous Chefs into Chef de Cuisine roles for both venues and continued direct oversight of their operations and development.
Approved invoices, managed vendor pricing, controlled staffing levels, and adjusted menu pricing for seasonal and business needs.
OPERATIONAL INNOVATION
Developed AI-assisted workflows using ChatGPT and Claude to improve culinary administration, scheduling, ordering systems, event planning, and operational documentation.
Built scalable tools for recipe management, labor planning, purchasing support, event production, and team communication.
Applied technology and systems thinking to reduce administrative workload, improve consistency, and increase leadership capacity.
EDUCATION & CERTIFICATIONS
· Associate’s Degree, Baking & Pastry Arts - Academy of Culinary Arts, Atlantic Cape CC (2006)
· Culinary Specialization Certificate - Baking & Pastry Arts (2004)
· NYC DOH Food Safety Certified