BAJA CANTINA | 2021+ . Executive Sous Chef: Trained and recruited kitchen staff during restaurant’s peak season (Memorial Day-July 4th), responsible for raising food inspector score from 76 to 93 after first month. . Head Chef: Took on the responsibilities of head chef after the exit of the previous head chef, launched the new menu for Baja Cantina’s during peak season responsible for eliminating food costings of thousands of dollars.

HOWARD HUGHES | 2017-20 . Social Media & Branded Content Manager: Organized corporate events for brands such as Woodford Reserve and Lincoln Motors, along with launching the property’s first ever in-house print magazine. . Bistro - Lead Line Cook: Handling Weddings, Corporate Events, and Holiday Parties for up to 1,200 guests, for 4 course meals and pop-up events on & offsite. . Robards Steakhouse - Culinary Administrator: Managed both FoH and BoH operations for a staff of 40 Cooks. Created new menus, ordering product, and budgeting of the restaurant.

Certificate for filmmaking with New York Film Academy in both New York and Tokyo