Projects
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Checker Hall and Lodge Room
Chef and Partner, serving as Culinary director, creating menu concept, and recipes, working with the team for consistent and delicious execution for this restaurant, bar and music,
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Plant People
Cofounder of Plant People, a regenerative remedies wellness and functional food company. Plant People is a certified B crop, Climate Neutral and is found in over 4000 locations across the US.
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The Little Beet & Little Beet Table
Director of Culinary and Innovation. Scope includes Strategy, Menu Design, Recipes, Training and Scaling of The Little Beet (fast casual) and The Little Beet Table (full service) restaurants in D.C., NYC, Chicago and Miami.
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Bon Appetit
Served as the Executive Chef of Bon Appetit running all branded recipes, content and client events.
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Windham Ski Resort & Club
Menu consultation and recipe development for Windham Mountain Ski Resort Private Member Club as well as the local mountain Bistro.
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North Brooklyn Farms
Supported North Brooklyn Farms through a variety of events and collaborative dinners at this slice of heaven under the Williamsburg Bridge.
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Nolu's Restaurants
Menu and operations development in preparation for scaling Nolu’s restaurants, a California, Afghani concept located in Abu Dhabi.
Other Past Food Experience
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Worked in Bouley, a 2 Michelin star establishment, as well as in Secession and Bouley Upstairs
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Worked with executive team to support new supply chain initatives and product development
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A provincial French bistro, known for its refined food and wine, located in the historic Pearl Street District in Boulder Colorado
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Responsible with elements of for product development for one of the first nationally distributed packaged raw food companies in the states.
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Assisted in culinary development and strategy for the launch of what became an iconic staple of Brooklyn Nightlife.
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Menu development and training across three F&B outlets at Yas Beach Club, a large beach club on the revered Yas Island in Abu Dhabi.