Experience​

The Mill 2013-PRESENT
583 Warburton Ave, Hastings-On-Hudson NY
Executive Chef
Sister location to The Tapp, opened Sept 13th, 2013. The Mill is an American Gastropub in the heart of Hastings with hearty classic proteins like Orange & Peppercorn crusted Petit Filet with shiitake mushrooms, rosemary potato purée and Grand Marnier butter. As Executive Chef I not only created the menu, website (coming soon), and menu's graphic design... but handle all aspects of BOH opperations. Inventory, ordering, equipment maintenance, staff management, hiring, food expediting, prep, food handling, etc. From a profitable tiny restaurant to a 50 person seated Gastropub, The Tapp team has come a long way in a short time.
The Tapp 2012-PRESENT
17 N Broadway, Tarrytown NY
Executive Chef
After Brute on 9 changed ownership, I took over the food program full time and turned a cocktail bar into a small, but mighty, Gastropub. With the implementation of a full food menu to match our extensive craft beer selection, we went from an average of $2,500 in gross profit per week, to an average of $9,615 in gross profit per week. Our food and cocktails have been featured in Westchester Magazine, New York Times, The Journal News, Time Out New York, Lo Hud, and many other local publications. Events created for food and beer pairing, recently in partnership with Captain Lawrence Brewery. Click here for event menu.
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Develop & maintain relationships with local breweries
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Develop food menu, including daily seasonal specials
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Keep food costs below 20% while maintaining quality & taste
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Utilize draught beer for eccentric cooking and pairing
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Oversee maintenance of all systems including equipment and POS systems.
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Extensive knowledge of draught beer systems
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Increase customer awareness by maintaining website and social media outlets.
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Train staff on food, beer, and system knowledge.
Brute on 9 2010-2012
17 N Broadway, Tarrytown NY

Manager
Hired initially as a mixologist. Noticed a need for a food program to meet customer demands, and instilled a menu without decreasing liquidity or raising cost. In fact, decreased monthly food costs within 3 months of food service. Maintained a craft beer program with higher movement of product by decreasing product amount and raising product quality.

• CiceroneTM Certified
• Developed & instilled food menu items & standardized recipes
• Increased gross profit by 35% in one year
• Decreased food cost percentage by 10% in one year
• Developed & maintained relationships with food purveyors
• Developed & maintained relationships with craft beer distributors
 • Increased staff by 25% while maintaining a zero percent turnover rate
• Oversaw maintenance & renovation costs


The Gingerman 2008-2011
11 E 36th St., New York City, NY

Server
Hired without any extensive beer knowledge but was quickly educated on all aspects of beer including styles, brands, brewing processes, history, and culture. Became a Certified Beer Server©, and maintained my education of beer by attending & working various brewing events held by The Gingerman. Volunteered to help with managerial tasks such as scrupulous inventory taking, and menu designing.

• Certified Beer Server©
• Educated on all aspects of beer styles and brewing processes around the world
• Had average nightly sales of $2,500 a night.
• Handled over 150 guests per night on average
• Developed relationships with beer distributors and brewers (domestic & international)
Education
Institute of Culinary Education 2011-2012
Culinary Arts
• 3.98 GPA
• Servsafe© Certified
Culinary Management
• Servsafe© Alcohol Certified
• Prepared & presented full business plan for new concept in front of class and investors
• Extensive knowledge in cost management
• 3.95 GPA

Parsons The New School For Design 2007-2009
AAS Graphic Design