Skills

Organized to a fault. Marine Corps trained. Strong leadership abilities. Teach by example. Able to accept input from kitchen staff (everyone has a great idea). Professional butcher, baker, and pastry chef. Open-minded to new ideas. Live to learn.

Work History

MESA DE NOTTE (FINE DINING ITALIAN) Ocala Florida
August 2014 to September 2017

Executive Chef

  • Oversaw restaurant redesign
  • Purchased kitchen equipment and small wares
  • Designed and implemented lunch, dinner, banquet, and catering menus
  • Created inventory control system (excel spreadsheets)
  • Trained kitchen staff, updated operational procedures
  • Implemented cleaning schedule
  • Increased customer counts, doubling restaurant sales in three years
  • Reduced food cost by 5%
  • Continue to develop new recipes and menu items according to customer tastes

BRAISED ONION RESTAURANT (UPSCALE COMFORT FOOD) Ocala Florida
December 2011 to August 2014

Executive Chef/Managing Partner

  • Opened new restaurant
  • Purchased all equipment and small wares, front and back of house
  • Designed and implemented lunch, dinner, catering, and banquet menus
  • Trained staff in food handling procedures
  • Created inventory control system (excel spreadsheets)
  • Consistently produced 31% food cost

FELIX’S RESTAURANT AND CATERING (ECLECTIC CUISINE) Ocala Florida
December  2001 to May 2010
Chef/Owner.

  • Opened new restaurant
  • Designed restaurant kitchen, dining room, bar, and banquet room
  • Purchased equipment, small wares, furniture, lighting fixtures, artwork
  • Designed and implemented lunch, dinner, banquet, and catering menus
  • Created and implemented catering strategy, menus, sales approach
  • Consistently produced 33% food cost
  • Consistently produced 24% liquor cost
  • Wine Spectator “Award of Excellence”, four consecutive years
  • Florida Trend magazine’s “Top 500”, six consecutive years

BELLA LUNA CAFE (UPSCALE ITALIAN) Ocala Florida
November 1994 to January 2001

Executive Chef/Managing partner

  • Changed failing concept
  • Designed and implemented new lunch, dinner, banquet, and catering menus
  • Increased sales from $750,000 to 1.5M in two years.
  • Increased sales from 1.5M to 3.5M in six years
  • Consistently produced 31% food cost
  • Consistently produced 26% liquor cost
  • Consistently Produced 30% labor cost
  • Built a 1.5M catering business

AMELIA’S (UPSCALE ITALIAN) Gainesville Florida
October 1990 to August 1994

Chef de Cuisine

  • Assisted Chef/Owner Rafael Corsa
  • Updated lunch and dinner menus
  • Oversaw expansion construction
  • Reduced food cost by 4%
  • Created bar menu

CAFE ARUGULA (FUSION CUISINE) Lighthouse Point Florida

1987 to 1990

Chef de Cuisine.

  • Created daily, weekly menus based on seasonal product availability
  • Oversaw two other family-owned locations
  • Food cost and labor within industry standards

Previous employment

Tivoli Gardens – Chef – Continental Cuisine – Pompano Fl

Cingolani’s – Sous Chef – Italian – Deerfield Beach Fl

O’Neal Brother’s Restaurant – Sous Chef – Ocala Fl

United States Marine Corps – Baker

Career Summary

Energetic, motivated, highly skilled professional with 40 years of hands-on experience in managing and assisting in commercial kitchens. Consistently increased customer dining experience while exceeding owner and management expectations. Opened, owned, and operated four of the best restaurants in North Central Florida. Chef trained by two of South Florida’s acclaimed chefs.