Experience

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  California culinary academy’s careme room

  Jul 2000 - Jul 2004

  Various restaurants

  Company's Coming, Merchant & Main Restaurant, Fire Falls, Boulevard Restaurant, and the Mountain Winery.

• 

  Jeeves & company

  Aug 2004 - Sept 2007

  Head chef

  Managed all daily meal functions and developed all menu items and training. Restaurant seated 115 people and had banquet space for 200 in upstairs ballroom. Food sales exceeded 1.25 million annually. Restaurant achieved recognition by numerous newspapers and travel guides.

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  Omni hotels

  Dec 2007 - Jun 2009

  Restaurant sous chef

  Managed all restaurant outlet functions.

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  The capital grille

  Jun 2009 - Jun 2011

  Sous chef

  Worked in tandem with Executive Chef to oversee all aspects if food service. Controlled all invoice recording, inventory, and product ordering. Oversaw protein and seafood butchery with high emphasis on yield control.

• 

  Vision hospitality group, inc.

  Jul 2011 - Jan 2012

  Food and beverage manager

  Managed all food and beverage functions at the Hilton Garden Inn NW. Controlled all expenses related to meal functions and beverage outlets. Consulted with GM on other hotel operations with corporate. Developed training guides and cost control spreadsheets for company.

• 

  Omni hotels

  Jan 2012 - May 2013

  Hotel sous chef

  Oversee all hot and cold food production in banquets. Manage operation set up with stewarding and front house banquet teams. Supervise and assist chef de cuisine in hotel outlets. Research and develop new menu products. Manage and control food cost, menu development, labor cost, and oversee the training of new staff.

• 

  Patachou, inc

  May 2013 - Nov 2013

  Director of kitchen operations

  Managed multiple teams within the company regarding catering, corporate production kitchen, Café Patachou restaurants, Petite Chou Bistro restaurants, and The Patachou Foundation. Implemented food cost controls, labor controls, developed budgets for my team leaders to follow, inventory analysis, and streamlined ordering procedures.

• 

  Buca di beppo

  Feb 2014 - Jan 2015

  Chef partner
• 

  Ivy tech community college indianapolis

  Jan 2015 - now

  International Business and Strategic Management Coached and guided multiple departments at Ivy Tech Community College Indianapolis in implementing the 4 Disciplines of Execution methodology.• Developed and executed strategies to improve operational efficiency and drive performance in Facilities, Finance, IT, Bursar, and the School of Advance Manufacturing and Applied Sciences.• Collaborated with cross-functional teams to set and achieve ambitious goals, resulting in increased productivity and student satisfaction. Facilities Management, Project Management, Logistics, Custodial Operations, Maintenance Operations, Grounds Operations, Procurement, and Sustainability Meat and Seafood Instructor, Classical French Cuisine, Garde Manger, Basic Food Skills etc... Procurement and Logistics responsibilities for the Indianapolis Campus region

  • Adjunct Instructor - School of Business Logistics and Supply Chain Management

    Nov 2024 - now

  • 4DX Coach

    Jan 2024 - Nov 2024

  • Sr. Director of Facilities Operations

    Jan 2023 - Nov 2024

  • Director of Procurement and Project Management

    Jul 2021 - Jan 2023

  • Adjunct Instructor Culinary Arts

    Aug 2008 - Dec 2021

  • Assistant Director of Procurement and Logistics - Indianapolis Campus

    Jul 2019 - Jul 2021

  • Director of Hospitality Operations - Culinary Program

    Jan 2015 - Jul 2019
• 

  Spicer properties llc

  Jan 2022 - now

  Co-owner

  Property Owner - multi-family and single-family homes

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  The children's museum of indianapolis

  Nov 2024 - now

  Director of master campus planning and construction

  Facilities Strategic Capital Planning, Project Management, Logistics, and Sustainability