Executive Chef

A new chapter in my life- I am interested in cooking on oil rigs in the United States. I have over 30 years' experience as a chef- form 4 star hotels, to yacht clubs and fine dining.

Highly experienced and diversified culinary executive with 30 years’ experience leading culinary teams in hotels, resorts, private sports clubs, gourmet markets, catering and high volume fine dining establishments. Graduate 1990 Culinary Institute of America- AOS, Safestaff Food Manager

10/2014-Present Executive Chef- The Bradenton Yacht Club, Palmetto FL.
1.25 M annual food sales, including member functions, banquets, weddings and hosted
Fishing tournaments 550 year round members-
2013-10/2014 Executive Sous-chef- The Meadows Country Club-
Encompassing 3 food outlets, managing a staff of 20 with 2.5M annual sales
2011-2013 Executive Chef/ Design Consultant- Ramada Venice Resort and Convention Center, Venice FL
Designed all F&B areas of this 146 room hotel rebuild from the ground up
Executive Chef for 2 dining outlets as well as 12K sf convention center

2008-2011 Executive Chef- OPL Hotels
Hilton Longboat Key- Executive Chef
112 rooms 3M annual food sales- Fine and casual dining rooms and a full service banquet center-managed a culinary team of 19
Lido Beach Resort-Executive Chef
223 rooms, 5.8M annual food sales consisting of a high volume of weddings, banquets, corporate functions, 3 dining establishments-2 casual and one fine dining- managed a culinary team of 28

2005-2008 Executive Chef- Epicurean life Inc. Morton’s Gourmet Market
Morton’s Gourmet Market-Lakewood Ranch, FL
Contributed to the design and layout of all culinary areas
Onsite for final phase of construction, inspection and opening of 18k s.f. market
Morton’s Gourmet Market-Southside Village, FL
Executive Chef at the highly acclaimed neighborhood gourmet market that has been in business since 1946, responsible for 7M in annual food sales and directing a multi lingual culinary team of 32
1998-2005 Banquet Chef- Isla Del Sol Yacht and Country Club, St Petersburg, FL
Large Full Service Country club with 1200 members
1995-1998 Sous Chef- The Old Barge- Southold, NY- High volume seafood house
1992-1995 Executive chef-Bobby Van’s

Culinary Institute of America graduated 1990

American Culinary Federation

After having been a cook/chef for 30 years in traditional roles- I am interested in taking my career to a different locale. The offshore sector seems intreresting. I am single with no children and can go just about anywhere.