Le Cordon Bleu College of Culinary Arts in Chicago

Corporate Chef

Pastry Chef

Pastry Cook

Line cook I with 16 years of experience in the best hotels and kitchens of Chicago, Banquets and Line, sauté, GM and roast.

Banquet Cook II

Managing Partner

Caterer

Sous Chef

General Manager

Private Chef

Sous Chef

I believe the most important thing in any operation is building an inclusive environment with a culture committed to learning, growth & excellence. I bring a positive, calm, & focused mindset to my duties on a daily basis in the knowledge that it spreads throughout the team and the space, this in turn I believe translates to the guest experience.

Chef De Cuisine

Catering Chef

Suite Dessert Supervisor

CREW LEADER

Barback

Executive Chef

Corporate Pastry Chef

Bakery Manager

Pastry Cook