Professional Resume

Work Experience

Sam’s Grill and Seafood Restaurant              2018 – Current

Culinary Director

Hired to re-imagine the culinary program of this 150-year old San Francisco classic dining institution. Developed a new menu and recipes. Re-staffed the kitchen. Designed a new kitchen and did a remodel. Installed control systems to keep the kitchen running smoothly. Developed a menu for the newly opened Tavern next door. Tailored systems and controls to achieve positive cash flow.

Pacific Catch Restaurants, San Francisco, CA        2014 – 2017

Corporate Chef

Responsible for all culinary and beverage recipe development. Oversaw operations in seven kitchens and mentored 18 BOH management team members. Participated on the executive team for all operations and development activities.  Created an on-line communication tool for all recipes, systems, and management tools including training and new property opening systems. Chief CTUIT person for the company. Initiated use of Recipe, EDI for COGS, Inventory, and Scheduling modules. Trained chefs to use all systems.

Trader Vic’s Worldwide, Concord, CA            2012 – 2013

Corporate Executive Chef

Hired to update an 80-year-old culinary concept. Developed new core menus and recipes, built on-line culinary resource for franchise partners. Traveled extensively to train and install new menus and recipes. Responsible for on-going menu evolution and recipe development.

Fresh-Cut Grass Consulting, Napa, CA                              2008 – 2011

Focused on developing food-service concepts and supporting facility design for an architectural firm.

Hawthorne Lane, San Francisco                    1995 – 2009

Executive Chef – Managing Partner

Responsible for all aspects of developing the restaurant including site selection and lease negotiation, $3.25 MM fund-raising, construction and pre-opening budget development, schematic facility design, fixture and finish specifications, construction supervision, operational systems development and documentation, staffing and training. Opened on schedule and under budget. Oversaw operations in various positions for fifteen years including General Manager and Executive Chef.

Postrio Restaurant, San Francisco, CA           1989 – 1994

Executive Chef

Participated in kitchen design, equipment purchasing and facility organization. Developed all operational systems in the kitchen. Responsible for all BOH staffing and training. Participated in menu and recipe development with Wolfgang Puck and Anne Gingrass. Oversaw operation of the business for five and a half years. Dual reporting relationships with the Kimpton Group and Wolfgang Puck.

Spago Restaurant, West Hollywood, CA       1986 – 1988

Kitchen Manager

Responsible for all purchasing, meat fabrication and back kitchen supervision. Developed in-house bread and charcuterie programs. Left to be a member of the Trio of Chefs on Post Street at Postrio.


The Culinary Institute of America

A.O.S. Culinary Arts 1983