Our seasoned chef has over 20 years experience in the restaurant industry, beginning his career with world renowned hotel chain, Marriott Hotels. As Kitchen Supervisor, he lead a team of 15 in managing and producing catering function’s, as well as 2 A La Carte restaurants. He then landed his 1st Executive Chef role at The Porterhouse, in Northern NJ, where he spent the next 2 ½ years carrying out his passion for food management and creative development. Over the next 4 years, his career path lead him to New York City where he began working on the East Side as Executive Chef for Tonic East and Redemption Lounge, respectively. His experience and expertise played a key role in the overall success and promotion of all establishments. He is proficient in numerous cooking techniques with the concentrated study of Modern Mediterranean Cuisine. He has proven leadership skills with a track record of training, developing and fostering strong teams focused on quality, presentation, cost containment, safety and cleanliness.