From world-class kitchens to your operation.

Culinary leadership, large-scale operations, and a hands-on understanding of what restaurant teams need to succeed.

US Foods

Territory Manager

NOV 2025 – PRESENT

Supporting restaurant and hospitality operators across Greater Boston and the North Shore with menu consultation, product recommendations, and practical profitability strategies.

Compass Group USA · FLIK

Regional Multi-Unit Executive Chef

APR 2022 – NOV 2025

Directed multiple corporate dining and catering locations, developing seasonal menus and standardized recipes while managing purchasing, food cost, and operational performance.

Encore Boston Harbor

Multi-Unit Resort Executive Sous Chef

JAN 2018 – NOV 2021

Opening-team culinary leader overseeing 10 chefs and more than 400 team members across 13 food and beverage outlets associated with over $85M in annual revenue.

Wynn Las Vegas

Executive Chef · The Buffet & In-Room Dining

JAN 2012 – DEC 2017

Led a $34M buffet operation and, previously, a $14M premium in-room dining operation, combining menu development, team leadership, and Forbes Five-Star service standards.

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