Experience

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  Blue hill

  Sept 2011 - May 2012

  Chef de partie

  Completed 3 months of internship before being hired, and worked extensively in Pastry and Garde Manger. Additional duties included doing inventory and ordering of all dry goods and dairy products, and overseeing the overall cleanliness and neatness of the walk-in after dinner service.

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  Ippudo, east village location

  Sept 2012 - Nov 2013

  Line cook

  Cooked a variety of Japanese inspired appetizers and entrees in a fast-paced, high volume restaurant with an open kitchen. Was also equally responsible for serving customers who sat at the kitchen counter, and training of new hires. Eventually selected to be part of the opening team for the second Ippudo located in Midtown.

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  Pearl & ash

  Nov 2013 - Jul 2014

  Tournant

  Rotated between pastry, hot apps, garde manger & meat cook, and occasionally worked the pass and ran food. Also experienced in butchering whole fish and a variety of meats and game meats, preparing various pasrty mise en place, receiving food and beverage deliveries, and more notably, training interns and new hires.

• 

  Dinner lab, inc.

  Sept 2014 - Mar 2016

  Chef de partie

  Worked with a wide range of guest Chefs, and assisted them in prepping and executing 5 course dinners for upwards of 120 people. Additionally responsible for the preparation and plating of all desserts, and the setup of makeshift kitchens dependent on event location.

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  Freelance

  Mar 2016 - Aug 2016

  Freelance chef

  Worked a variety of freelance jobs from managing a vendor stall at Smorgasburg, to recipe development for a colleague's catering business, as well as cooking for several private dinners and parties.

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  Compagnie des vins surnaturels

  Aug 2016 - Aug 2017

  Chef de partie

  Prepped and worked dinner service, and contributed original seasonal dishes to the menu, as well as cataloged new and existing recipes.

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  Pheasant

  Aug 2017 - Aug 2019

  Catering sous chef

  Responsible for creating seasonal menus for on-site catering and private events. In charge of placing all produce and bread orders for all catering needs, and oversaw the preparation and execution of all catering and event jobs to ensure quality and timely departure.

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  Oak and honey catering

  Aug 2019 - Nov 2022

  Freelance event chef

  Prepared a variety of sweet and savory mise en place items for seasonal menus, as well as worked a variety of off-site events, including office functions, weddings, tastings, private dinners and parties.

• 

  Nom wah nolita

  Aug 2019 - Feb 2020

  Freelance event chef

  Responsible for preparing, packing and delivering catering orders to off-site locations. Occasionally stayed on-site for larger catering jobs to setup chafing dishes, plate and present the food, replenish the food and assist in clean-up.

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  Bonbite nyc

  Jul 2021 - Jun 2024

  Freelance event chef

  Currently working events, weddings, private dinners. Assisting in plating, and ensuring all course items are executed in a timely manner.

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  Pinch food design

  Aug 2022 - Apr 2023

  Freelance event chef

  Responsibilities include plating hors d’oeuvres, canapes, main dishes and cooking in proofing cabinets. Assist with load-in and pack out of event spaces, as well as setting up kitchen spaces at event sites.

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  Olivier cheng catering and events

  Oct 2022 - Jun 2024

  Freelance event chef

  Tasked with plating and garnishing of passed bites and main courses to a high standard. Responsibilities range from working ovens and proofers ensuring that all food items are up to proper serving temp, to delegating tasks to other chefs. Occasionally assist with kitchen prep work for events.

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  Nine orchard

  Apr 2024 - now

  Banquet sous chef