Greater New York City Area
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SummaryAward-winning Chef with more than 25 years of experience leading acclaimed restaurants, resorts, and hospitality operations throughout New York, the Caribbean, and France. Classically trained in French cuisine with experience at the three-Michelin-star Lucas Carton in Paris under Alain Senderens. Recognized for developing innovative seasonal menus,... Read more
Award-winning Chef with more than 25 years of experience leading acclaimed restaurants, resorts, and hospitality operations throughout New York, the Caribbean, and France. Classically trained in French cuisine with experience at the three-Michelin-star Lucas Carton in Paris under Alain Senderens. Recognized for developing innovative seasonal menus, building high-performing culinary teams, managing profitable food and beverage operations, and delivering exceptional guest experiences.
Extensive expertise in contemporary American cuisine with international influences, farm-to-table cooking, menu development, fine dining, wine programs, cost control, restaurant administration, and staff development. Proven ability to lead both luxury hospitality operations and independent restaurants while maintaining the highest culinary standards.
Work Experience- FounderCulinary Arts Program at Gifft Hill School
- Executive ChefFreelance Culinary Consultant2023 to Present (3 years)
- Executive ChefB. Smith's Sag HarborMay. 2013 to Present (13 years)
- Executive ChefHinds RestaurantMay. 2005 to Apr. 2010 (4 years and 11 months)
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- Executive ChefStone Terrace Restaurant
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- Executive ChefCitrus Restaurant
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- Executive ChefBliss Restaurant
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- Executive Chef75 main1997 to 2002 (5 years)
Education- Culinary ArtsPeter Kump New York Cooking School
- Earl L. Vandermeulen1981
SkillsShowcase your qualifications to potential employers. Learn More
Culinary & Kitchen
Advanced Knife Skills
Charcuterie and Cheese Board Arrangement
Dressing Making
Expediting
Family Meal Preparation
Fish Butchery
Fish Cookery
Frying
Gluten Free Cooking
Grilling
Kitchen Equipment Maintenance
Kitchen Management
Kosher Cooking
Meat Butchery
Meat Cookery
Menu Development
Molecular Gastronomy
Pasta Cooking
Pizza Cooking
Plating and Presentation
Portioning
Prepping Ingredients
Recipe Development
Sauce Making
Sauteing
Smoking
Sous Vide
Vegan / Vegetarian Cooking
Woodfire Cooking
Business Operations
Budgeting
Cleaning / Sanitation
Costing
Food Safety Knowledge
Inventory Management
Ordering / Purchasing
Receiving
Safety Procedures Knowledge
Scheduling
Team Development
Vendor Management
Service
100 Covers Per Night
200 Covers Per Night
300 Covers Per Night
300+ Covers Per Night
50 Covers Per Night
Events Management
Certificates & Education
Food Handler Certification
ServSafe Certified
Wine & Beverage
Food and Beverage Pairing
Baking & Pastry
Dough Making
Certifications & Courses- International Culinary TrainingLucas Carton
- International Culinary TrainingAlain Senderens
Organizations & Volunteer Activity- Founder of the Culinary Arts ProgramGifft Hill SchoolMember
LanguagesEnglish
CountryLanguage
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