Executive Chef & Culinary Leader:
Accomplished Executive Chef and Executive Pastry Chef with 15+ years of experience leading high-volume, fine dining, Michelin-starred, and luxury hospitality operations. Proven record of managing multi-million-dollar food revenues, leading teams of 50+, and delivering innovative menus that balance creativity, profitability, and guest satisfaction. Unique dual expertise in savory and pastry leadership, with a strong background in restaurant openings, BOH operations, cost control, and cross-departmental collaboration.
Core Skills:
Culinary Leadership & BOH Operations
Fine Dining & Michelin Standards
Menu Development & Innovation
Pastry & Savory Expertise
Multi-Unit & Opening Leadership
Staff Training & Team Development
Budgeting, Food & Labor Cost Control
Banquets, Catering & Events
Professional Experience:
Interim Executive Chef
Peak – Hudson Yards, NYC | May 2025 – Sept 2025
• Directed all BOH operations for a premium, 101st-floor fine dining restaurant with 20,000+ monthly guests and $1.4M+ monthly food revenue.
• Led a team of 50 culinary staff, managing hiring, scheduling, and training.
• Drove cost control, vendor negotiations, and menu execution across à la carte and events.
• Collaborated with FOH and events teams to deliver cohesive guest experiences.
Executive Pastry Chef
Peak – Hudson Yards, NYC | May 2024 – Sept 2025
• Oversaw pastry program for a high-volume luxury venue, managed production for daily service and events.
• Developed innovative seasonal menus and custom event offerings.
• Mentored pastry team in modern and classic techniques, elevating consistency and quality.
Chef (Opening Team)
Paradise Lost – East Village, NYC | Aug 2023 – May 2024
• Opening Chef for high-concept tropical bar and kitchen.
• Designed Polynesian-inspired menus to complement beverage program.
• Built and trained BOH team, implementing systems for prep, service, and cost control.
Executive Chef
D&D London USA – Queensyard & Bluebird, NYC | Oct 2020 – June 2023
• Promoted to Executive Chef overseeing two restaurants generating $11M annual revenue.
• Managed team of 50 across multi-venue operations.
• Implemented Modern European-American menu concepts, achieving 25% food cost while maintaining premium standards.
• Partnered with beverage team to align food and cocktail programs.
Executive Pastry Chef
D&D London USA – Queensyard, NYC | Jul 2019 – Oct 2020
• Directed pastry operations for Queensyard restaurant & café.
• Designed pastry offerings for daily service, banquets, and afternoon tea.
Corporate Pastry Chef
The Musket Room (1 Michelin Star, NYC) & Hamilton Park (CT) | Sept 2018 – Jul 2019
• Oversaw pastry programs at two restaurants, including Michelin-starred tasting menus.
• Created menus emphasizing seasonal New Zealand and New England flavors.
• Managed production and training for both locations, including hotel operations.
Executive Pastry Chef
The Clocktower – Madison Square Park, NYC (1 Michelin Star) | Feb 2016 – Aug 2018
• Led pastry program for Michelin-starred restaurant within The New York Edition Hotel.
• Supervised 6 staff and full-scale in-house production of breads, pastries, and plated desserts.
• Supported banquets and VIP amenities across 273-room luxury hotel.
• Helped secure Michelin Star in 2018 for The Clocktower.
Executive Pastry Chef
AvroKO Hospitality Group – Public (1 Michelin Star) & Saxon + Parole, NYC | Aug 2012 – Feb 2016
• Directed pastry programs for two acclaimed venues, producing all breads, desserts, and banquet offerings.
• Managed 5 pastry staff, developed menus with seasonal and modern influences.
• Helped Public maintain Michelin recognition and earned “Best Restaurant in Soho” (Village Voice, 2015).
Additional Experience:
Executive Chef / Pastry Chef – Alewife Queens, NYC | 2011 – 2012
Pastry Chef – Norwood Club, NYC | 2011
Sous/Pastry Chef – Rabbit in the Moon, NYC | 2010 – 2011
Pastry Sous Chef – Core: Club, NYC | 2009 – 2010
Pastry Cook – The ‘21’ Club, NYC | 2007 – 2009
Education & Certifications:
Associates Degree, Baking & Pastry Arts – Academy of Culinary Arts, Atlantic Cape CC (2006)
Culinary Specialization Certificate – Baking & Pastry Arts (2004)
NYC DOH Food Safety Certified
Technical Skills:
Microsoft Office Suite • Oracle • Craftable • TripleSeat • ADP • Avero • Hot Schedules • Resy • 7Shifts • Teams