Gramercy Tavern

Hospitality Professional and Sommelier

Service Manager

(845)325-5193

Executive Pastry Chef

To Whom It May Concern, I am currently employed at Le Bernardin in New York. I’m reaching out to you today with the hope of working with you and your team. During my time at le Bernardin, I have learned about various regions and their highly-regarded dishes. I am eager to explore the flavors and complexities of new cuisines. My hope is that while working with you, I will strengthen my knowledge and improve the foundations of my culinary techniques. You can reach me at the number or email listed below. Thank you for your time and consideration. [email protected] (929)410-2866

To work for a highly regarded Company where I can grow professionally and can best apply the knowledge and skills I have attained while obtaining my course in Culinary Arts.

Sous Chef

Chef de Partie

Hospitality Professional / Leadership

The best part is the experimentation and balance between: customer service, technique, recipe, and development.

Chef de Partie

Server/Bartender