Resume Highlights


Leading culinary manager and consultant, with over two decades of experience as an award-winning Executive Chef at top-tier hotels and restaurants and over eight years of national consulting experience.  A proven and practical problem-solver who brings initiative, innovation, and creativity to solutions, all while enhancing the bottom-line.  Diverse culinary background, including event management and planning, sales, and marketing.  Passionate and uncompromising about customer service and satisfaction, food quality, and revenue growth.

Chef/Owner of MT Cuisine, LLC
Las Vegas, Nevada
1999 – Present

Event management, chef consulting, sales and marketing of foodservice products for Chefs Hat, Inc.  In 1999, organized and implemented Chefs’ national convention, growing it to an additional four regional conferences in 2007.   Event management responsibilities included development of a business plan, timelines, volunteer coordination, menu, audio-visual requirements and coordination of the educational segment of the conference.  On consulting side of business, assisted foodservice companies in developing menus and recipes, staff training and kitchen design.

Owner/Operator of Hospitality Culinaire, Inc.
Las Vegas, Nevada
1994 – Present

Family-owned business at McCarran International Airport.  Quick service restaurant operation featuring two branded concepts.  Day-to-day operations managed by management team, including 11 full-time and 2 part-time employees.  Responsible for administrative duties, including scheduling, payroll, accounts payable and capital improvements.

Executive Chef of Lawry’s The Prime Rib      
Las Vegas, Nevada
1997 – 2000

Member of original opening management team.  Hired and trained all back of the house co-workers.  Developed menu and menu specification.  Purchased kitchen equipment, products and food-related items, maintaining budgeted cost and payroll.  Managed 21 full-time and 4 part-time co-workers.

Executive Chef of Sheraton Desert Inn Hotel and Casino    
Las Vegas, Nevada
1989 – 1997

Responsible for all foodservice operations, which included a 24 hour restaurant, room service and employee dining; 3 specialty restaurants, banquet, deli and snack bar on the golf course.  Annual food sales were $25 million.  Directed 189 full and part-time back of the house employees, including stewarding.  Daily responsibilities included training, menu development, recipes and the direct supervision of 12 Chefs, Sous Chefs and Stewards at the hotel.

Executive Chef/Food Director of Caesars Palace Hotel and Casino
Las Vegas, Nevada
1975 – 1989

Appointed Executive Chef in 1982, becoming the youngest and the first non-European Executive Chef for a major hotel and casino resort in Las Vegas.  Promoted to Executive Chef and Food Director in 1986, overseeing an annual $60 million in food volume.  Served an average of 10,000 meals a day for 24-hour restaurant, room service and 2 employee dining facilities, 6 specialty restaurants, buffet, food court, banquets and snack bar.  Managed and supervised team of 35 Chefs, Sous Chefs, Stewards and Managers with a work force of over 500 full-time and part-time employees.

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