Summary

Executive chef with fourteen years leading Michelin-starred kitchens across fine dining. Deep expertise in **modern French technique**, **seasonal tasting menus**, and **kitchen operations**. Driven by ingredient-first cooking, disciplined brigades, and dishes that linger long after the last course is cleared.

Experience

  1. Executive Chef

    Noir & Ember New York, NY
    Mar 2021 – Present

  2. Chef de Cuisine

    Maison Verdier Chicago, IL
    Jun 2017 – Feb 2021

  3. Sous Chef

    Harbor & Vine Boston, MA
    Aug 2014 – May 2017

Education

  1. A.O.S. Culinary Arts

    The Culinary Institute of America
    2008 – 2010

    President's List (4 terms). Concentration in classical French technique.

  2. 10-month externship

    Stage — Le Marais, Paris
    2011

    Self-directed study in pastry and sauce work under a three-star brigade.

Skills

Cuisine

  • Modern French
  • Tasting Menus
  • Seafood
  • Wood Fire
  • Pastry

Operations

  • Brigade Leadership
  • Menu Costing
  • Inventory
  • Vendor Sourcing
  • Food Safety (ServSafe)
  • Plating

Tools

  • Sous-vide
  • Combi Oven
  • Cryovac
  • POS (Toast)
  • Recipe Costing
  • Reservation Systems

Certifications

  • ServSafe Manager Certification National Restaurant Association · 2023
  • Certified Executive Chef (CEC) American Culinary Federation · 2022

Interested in working together?

Download my full resume or reach out directly.