Experience

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  Topolobambo / frontera grill

  Jan 1993 - Apr 1996

  Line chef

  Working my way up after being hired for garde manger gave me the opportunity to learn in many areas including sauce making, butchering, hot food prep as well as a system of quality checks and professionalism. Additional experience included four trips to Mexico guided by Rick Bayless, 1995 recipient of the James Beard Foundation’s Chef of the Year award.

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  Red rock grill

  Apr 1996 - Sept 1998

  Executive chef

  After being hired as sous chef, I was promoted within two months to the Executive Chef position of this Texas-style steakhouse located in the Radisson Hotel. I was responsible for overseeing the production of breakfast, lunch and dinner 365 days a year as well as purchasing, staffing, and training plus menu and recipe development.

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  Chevy's fresh-mex

  Sept 1998 - Mar 2000

  Manager

  Trained in the Schaumburg store, the second highest grossing location in the company, this was my first experience in front of house operations. Coupled with a complete kitchen training program I received a well-rounded education in all areas of operation, as well as thorough training in the use and importance of P&L statements

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  Firehouse restaurant and brewing company

  Apr 2000 - Jul 2001

  General manager

  Participating in the opening of this brew pub allowed me to assemble my own management team, develop the menu and recipes, oversee hiring and training and manage a full service restaurant/brewery.

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  Callaway's pint house

  Jul 2001 - Aug 2002

  General manager

  Hired to open an Irish style pub, I had the unique opportunity to design the layout, purchase all fixtures, plan the menu, hire staff, purchase and program a POS system, fully stock a bar and open a restaurant as if it were my own

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  Chuck's southern comforts cafe

  Aug 2002 - Sept 2005

  General manager

  Hired to help with the expansion of what was once a storefront carryout restaurant, we successfully added a 100-seat dining room. Expanding to a full service restaurant allowed us to double restaurant sales as well as triple catering sales from our redesigned kitchen

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  Famous dave's

  Jan 2006 - Mar 2007

  Manager

  After completion of training in the Naperville store, I was assigned to the Palatine location as kitchen manager where I was responsible for training, purchasing and maintaining food cost.Moved to a front of house position that includes daily shift responsibilities as well as developing leads for and increasing catering sales

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  Heaven on seven

  Apr 2007 - Jan 2018

  General manager

  ➢ Responsible for all aspects of FOH restaurant operations.o Oversee a staff of 50, including three assistant managerso Devolop and maintain an Online and Social Media presence including:• Facebook Pages• Twitter• Instagram• Email newsletter with a subscription base of over 3000• Maintain the Heaven on Seven Websiteo Develop and maintain relationships with other local business owners and managers, and develop ways to partner to further all of our goals• Work in concert with local hotels• Familiarize myself with goods and services offered by surrounding businesses to be able to make recommendations to guestso Member of the Downtown Naperville Alliance Business Councilo Develop and maintain Public Relations with our guests as well as our community.• Sponsor and participate in the annual Naperville Holiday Parade• Participate in annual charity events including:• Soups On!• Cuisine for a Cause• Naperville Mayor’s Annual Golf Outing for Charity• March of Dimes Celebrity Chef Event• DuPage PADS Taste of Hopeo Increase sales by keeping the concept fresh, current and viable➢ Responsible for overseeing all BOH restaurant operationso Maintaining inventory and ordering of producto Develop and maintain excellent working relationships with food and beverage vendorso Develop and train staff on new menu items and their executiono Plan and execute a series of monthly Beer Dinners featuring rotating craft brewerieso Plan and execute our signature Hot as a Mutha seven course spicy food dinnero Quality and inventory control Show less

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  Red arrow tap room

  Apr 2018 - Mar 2020

  Responsible for purchasing beer for two 48 tap self pour establishments. Responsible for developing and maintaining relationships with distributors, breweries and their representatives. Purchasing in a responsible manner to maintain beer plans that focus on independent, local breweries. General Manager at this 48 tap self-pour establishment. Opened the second location in August of 2018.

  • Beer Buyer

    Dec 2018 - Mar 2020

  • General Manager

    Apr 2018 - Dec 2018
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  Standard market grill

  Dec 2018 - Jul 2019

  General manager

  General Manager overseeing front and back of house operations of this farm to table style cafe located in and upscale food market.

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  Arrowhead golf club

  Jul 2019 - Mar 2022

  Director of food and beverage
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  Aurora country club

  Jul 2022 - now

  Director of food and beverage