RESUME

Education 

    University of Texas at Austin, Austin, TX        BBA Finance     1990

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    Culinary Institute Of America, Hyde Park, NY AOS Culinary Arts     1994

Experience

    Pappas Seafood House, Houston, TX    Concept Chef            1994-1997

        For 7 locations, responsibilities included recipe and production adherence 

            and review, cook and manager feedback and education. Recipe development   

       and product/ ingredients updates.

Meeting once a month with owners.

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    Pappas Brothers Steakhouse, Houston, Dallas, TX    Executive Chef    1997-1999

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        Responsible for all kitchen operations with a staff of 20: purchasing, 

        inventory, hiring, training, scheduling, health department adherence, 

        repairs and maintenance. Opened Dallas location.    

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    Dave and Busters, Austin, TX      Kitchen Manager             1999-2003, 2004-2005

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        Responsible for all kitchen operations with a staff of 30. Inventory control,

        hiring, training, recipe and production adherence, over seeing banquets up 

        to 150 guests. Opened Austin location.

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    Reed’s Jazz and Supper Club, Austin,TX    Executive Chef       2003-2004

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   Red Robin Gourmet Burgers, TX    Regional Kitchen Manager       2004-2006

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                 Responsible for kitchen set up, hiring  and training all management and cook

                  staff for 3 new restaurants. On-going management of individual restaurant 

        managers.

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Longbranch Cafe & Bakery, Carbondale , IL   Operations Manager  2006-2019

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Supervised and participated in all kitchen operations; consulted, counseled,

and mentored General Manager and ownership in all areas of restaurant management.

Oversaw 10+ years of growth.

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Certifications

CPFM - Certified Professional Food Manager

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Panera Bread Co, Southern Illinois, Baking Training Specialist 2020- present

Supervise bakery operations in 8 Panera Cafes

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