Certified Club Culinary Director (CCCD)      ​       
                   WSET Level II Wine Certification
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            June 2024 – Present                  Forsyth Country Club – Winston-Salem, North Carolina
"Director of Culinary Operations”       * Established in 1913; currently has four kitchens and grab & go concept
                                                                    * Distinguished Emerald Elite Club of the World by BoardRoom Magazine

         April 2017 – May 2024                Hammock Dunes Club – Palm Coast, Florida
              “Executive Chef”                       * Premier Oceanfront Private Residential Golf Club
                                                                    * Distinguished Emerald Elite Club of the World by BoardRoom Magazine

     November 2012 – April 2017         Eau Gallie Yacht Club – Melbourne, Florida
              “Executive Chef”                        * Full Amenities: Gym, Tennis, Summer Youth Program, Pool, etc.
                                               * Private Yacht Club with 950+ members / Fine Dining and Casual
* $2.6M+ in Food and Beverage Revenue
                                                                    * Reduced food cost by 15% in the first two months by implementing control                                                                        procedures and monthly purchase tracking
                                                                    * In 2012 introduced Tapas Dining to the membership; in 2016 underwent 
                                                                       $300K renovation to accommodate an Entremetier station for tapas

  December 2005 – October 2012       Stonebridge Golf & Country Club – Albany, Georgia 
          “Executive Chef” and                    *Voted in the Top 10 New Golf Courses in 1996 Golf Digest Magazine
    “Food and Beverage Director”          * Private Country Club with two full service kitchens
                                                                     * Underwent a $250K kitchen conversion; snack bar to full service

  September 2000 – October 2005     Wilson Country Club – Wilson, North Carolina                       
             “Executive Chef”                           * Private Country Club with three full service kitchens
     June 1998 – February 2000              * Accountable for controlling labor, purchasing, food cost, etc.
              "Executive Chef"                          * Imperative to all aspects of the Country Club – banquets, 
                                                                          fine dining a la carte, short order, and buffets/brunches  
                                                                       * Responsible for quality control, scheduling of 18+ employees,
                                                                          staffing needs, menu development, training, and sanitation
                                                                       * After taking over the position – reduced food cost,
                                                                          introduced stable “par levels”, developed job descriptions, set
                                                                          standards for higher food quality, and acquired staff stability
                                                                       * $3.4M+ in Food and Beverage Revenue
                                                                       * Was an integral part in the planning and execution of a multi-million                                                                                      dollar pool complex construction project; included a full service kitchen
                                                                       * Site of BMW Tennis Classic Invitational; 1,000 attendees and diners
                                                                       * Clubhouse kitchen expansion to accommodate increase in cover counts

February 2000 – September 2000      Sole Proprietor Restaurant Seafood and Spirits – Worcester, Massachusetts
                “Executive Chef"                         * $13M+ in Annual Food and Beverage Sales
                                                                        * Kitchen Staff of 45 + employees; included 11 line cooks for service
                                                                        * High Volume = Lunch: 300 + people / Dinner: 550 + people
                                                                        * Responsible for all aspects of the kitchen

       November 1996 – June 1998           Four Seasons Luxury Hotel – Boston, MA (“Four star, Five Diamond”)
              “Roundsman Chef”                       * Was a versatile component to the hotel, by knowing every station in 
                                                                           all outlets (from Fine Dining to Banquets to Garde Manger) 
                                                                        * Considered to be fast paced, while giving concern to the task
                                                                        * Skilled at each particular method of cooking, (Sauté, Grille, etc…)  

        June 1996 – October 1996              Radisson Bridge Resort of Boca Raton – Boca Raton, Florida
              “Roundsman Chef”                       * Experienced every station in the kitchen 
                     (Seasonal)                                * Heeded as a reliable. punctual, meticulous, and efficient employee

          May 1995 – October 1995             The Dockside Bar and Grille – Gloucester, Massachusetts
                     (Externship)                             * During my apprenticeship I worked all areas of the kitchen 
                                                                             (from prep. to line stations to expeditor)
                                                                         * Conducted the ordering for necessary kitchen par levels
                                                                         * Work weeks were approximately 60 to 85 hours
                              * Implemented sanitation procedures to be followed
                                                          * Supervised kitchen staff during the last two months of the season;
                   since head chef ventured back to Germany


      October 1994 – May 1996             The Culinary Institute of America – Hyde Park, New York
                                                                  * Graduate of the Associates Degree Program for Culinary Arts (A.O.S. Degree)

   September 1990 – June 1994         Killingly High School – Danielson, Connecticut
                                                                  * High School Diploma (graduated with high honors)​

Citations and Achievements

* Featured in the  Chef to Chef Magazine (on the cover and the highlight article in January 2018) *
* Received "CCA" (Certified Culinary Administrator) from the ACF (December 2017) *
* Inducted into La Chaine Des Rotisseur as Maitre Rotisseur (February 2017) *
* 1st Place People's Choice Award in the March of Dimes Signature Chefs Auction against 10 area Chefs  (10/2016) *
* Voted as “2015 Employee of the Year” (EGYC) amongst 90+ employees *
* Designated as “Certified Executive Chef” (CEC) through the American Culinary Federation *
* Acquired “Certified Food and Beverage Executive” (CFBE) from the AH&LA Educational Institute *
* Certified “Mixologist / Bartender” from School of Bartending *
* Certified “Food Safety Manager” through the National Registry of Food Safety Professionals *
* Appearances on Television, Radio, and numerous Newspaper Spotlights *
* Constituent of the Boy Scouts of America; established the rank of Eagle Scout *
* Received numerous scholarships for my academic and athletic achievements *
* Attend annual Continuing Education Conferences through ACF, CIA, CCI (Greenbrier) *