top of page
Artboard 43_4.png


*Currently Based in NYC

August 2022-August 2023


Sous Chef

New York, NY

  • Began in the Major Food Group R&D Kitchen helping to develop and streamline recipes for the anticipated opening

  • Work closely with the culinary director and owners to apply a service mindset to the ongoing developments

  • Create prep lists, EODs, and checklists to help Chef de Parties better execute their service

  • Answer questions from kitchen staff on recipes and execution of their day

  • Responsible for ordering produce and meat based off a created forecast of the week

  • Helped coordinate the much anticipated opening of the restaurant within a very tight deadline

February 2021- June 2022

The French Laundry

Poissonnier Chef de Partie

Yountville, CA

  • Started as a commis chef, promoted to Canapé Chef

  • Promoted to Entrementier, Poissonnier Chef de Partie

  • Ordered all meat, seafood and produce from providers

  • Collaborated with the on-premises farm to ensure produce is used at peak season and freshness

  • Worked parties and restaurant buy-outs and was able to switch style of service accordingly

  • Managed larger scale projects involving the commis team

  • Worked closely with Sous Chef and Chef de Cuisine on menu writing and development

  • Maintained a professional and positive working style and environment with all team members

September 2019-June 2020

Per Se
Chef de Partie

New York, NY

  • Started as an Intern between the months of May 2018 - July 2018, came back to work as a Commis after graduation,
    after five months promoted to Chef de Partie of the Private Dining Room

  • Worked beside chef in all private dining events and buy-outs

  • Worked with chef to develop menus to accommodate guests needs and requests

  • Helped oversee parties with guest counts ranging from
    8-60 people

  • Ordered all produce from providers and mine from prep cooks

  • Collaborated with other Chef de Parties on increasing food prep process efficiency

  • Maintained a safe and sanitary workstation in compliance with NYC Department of Health requirements


September 2017- May 2019

Culinary Institute of America

Hyde Park, NY

  • Associates Degree in Culinary Arts


  • Preparation and cooking of various seafood, meat, and vegetable dishes

  • Handmade pasta production

  • Passion for wine and knowledge of wine pairings

  • Food ordering and inventory management

  • Passion for creating memorable experiences in private
    dining events

  • Able to accommodate various allergies and dietary restrictions

  • Able to create prep lists to increase efficiency and organization

  • Knowledge of seasons and sourcing produce at its peak

  • Strong ability to work efficiently as an individual or with others

bottom of page