Recent Experience: * Line Cook for the American Bistro, a casual, family owned restaurant serving an eclectic menu of re-imagined European classics with a distinctive American influence. I served as one of three cooks responsible for all prep and dinner service cooking. A unique aspect of this restaurant was a menu that changed every week. Richmond, VA., (March 07-Nov. 08).
* Executive Chef for the Antiquarian Restaurant, a small, family owned fine dining establishment serving classic French cuisine. Here I was responsible for all the ordering, purchasing, and receiving of inventory, as well as, designing new menus, creating daily specials, teaching cooking classes, handling private parties, and hosting food and wine dinners. Lakeland, FL., (Jan. 04-Feb. 07).
* Chef de Cuisine for Shine, a Natural foods restaurant specializing in vegetarian and vegan cuisine. I served as one of three partners, sharing the responsibilities of plate and menu design, networking with local farmers, and running the line during dinner service. Morro Bay, CA., (Nov. 03- Dec. 04).
* Chef at the Heartwood Institute, a residential message school. I served as one of five lead chefs responsible for planning the 3 daily meals which were served in a cafeteria/buffet style. Other duties included the coordination and supervising of the various prep and service crews, as well as, the designing of menus for holiday and other special events. This experience was also unique in that the school ran a small farm, networked with other local farmers, and made every effort to obtain organic and sustainably produced ingredients. Garberville CA., (Aug. 02-Nov. 03).
Virginia Commonwealth University, Richmond, VA., B.A. Religious Studies; 2002.
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