Dynamic Executive Chef with over 5 years of culinary expertise, including leadership at Hilton Riverside Hotel. Renowned for creativity in food presentation and strong organizational skills, I excel in managing diverse culinary teams and delivering exceptional dining experiences. Proven ability to cater to dietary needs while maintaining high standards of quality and service.
Personal Chef and Private Caterer of Creole, Spanish, Jamaican and Italian Cuisine with a Southern Taste of New Orleans.
A local artist of celebrated designs on coconuts, glasses, plates and trays for all occasions.
Managed and assisted evening staff of all kitchens in the hotel from 1:00 p.m. to 1:00 a.m.
Facilitation of banquet menus for small and large functions.
My other duties a transitional chef that traveled to different Hilton Hotels to open new banquet kitchens & facilities.
Managed the kitchen and prepare menus for dietary needs of over 450 employees.
Prepared breakfast, lunch and internal catering for the CEO's Executive Staff and Board Members.
A family operated business. I was three (3) months during the summer for over a six (6) year to prepare New Orleans Cusine for the Wisconsin Summer Festival.
I relocated from Hurricane Katrina and worked full - time as one of their chefs.