Executive chef with over 7 years at the executive level, 10+ years at sous chef/management level and total of 20+ years working in Food and Beverage in many different capacities. I grew up in Long Island, New York and relocated to Las Vegas, Nevada right before my 21st birthday. I quickly assimilated to the Vegas working life style and was lucky to find myself working in some of the best restaurants and hotels Las Vegas had to offer to a young and hungry cook. I worked for Chef Emeril Lagasse, Chef Alain Ducasse, Chef David Burke and within the Venetian Hotel, Mandalay Bay Hotel, Planet Hollywood Hotel and several others in the 8 years that i lived in Vegas. Within many of these Vegas locations, i also developed a love for the craft of butchery and charcuterie, which i employ heavily in my cooking. I relocated to Southern California (Orange County) to be a part of the opening team for a luxury hotel in Newport Coast. After capping out there, I began working in Los Angeles at a very iconic LA restaurant as exec chef, and lastly to another iconic LA restaurant as executive chef, where i currently run two restaurants that are a Los Angeles institution. Menu writing, development and engineering, as well as concept creation and consulting are passions of mine. Experience with many styles of food and cuisines. Experience with professional food writing as well as food styling for high-budget movies, television shows and commercials. Outgoing, articulate and love talking about food and art and how they work together. Approaching fluency and mastery of the Spanish language. Available for management consulting for food and beverage operations including restaurants (from fast-casual to fine dining), hotels, food service facilities and beyond. Help with resumes, or menu planning comes easy to me for private inquiries. Hit me up to talk about any thing food related!