Myparticularskillsetistheproductofthesumtotalofexperiencesandtrainingabsorbedthroughoutmyworkinglife.TherearemoreskillstobelearnedwithintheculinaryprofessionthanthereareholesinabigwheelofSwiss;andmycareerpathhastakenmethroughabiggerwedgethan
most.Highlightsofmynearly30years“inthecheese”follows.
Istartedinthefoodindustryat15inWestportCt,andworkingatapopularlocalTexMexRestaurant‐VivaZapata’s,asbusboyandprepcook.Iworkedthereweekendsandsummersallthroughhighschoolandcollege.IalsoworkedforRestaurateurDavidDeRosaatDeRosa’sTrattoria‐fineItalian,andMasterChefGeorgeLorens‐classicFrench,inSaugatuck,Ct.AndforafewsummersItrainedintoNewYorkCityandworkedinacoupleofcafesonandaroundHoustonStreet.
AftercollegeIreturnedtoDCandbegantoworkasalinecookfortheVieD’FranceCorporation.Afterayearaskitchenmanager,IwasfortunatetoworkcloselywiththecorporatechefRiceRussellandCorporateComptrollerGeneHuntwhiletheywerefocusingonanaggressiveexpansionplantoopensixnewrestaurantsintheDCareainabrieftwoyearwindow.IwasthepreopeningKMforseveralproperties.Pre‐OpeningExperience,CorporateControls
SeveralmanagerslefttheVieD’FranceGroupandIfollowedthem,workingwithanexpandingrestaurantgroupdevelopedbyalargefamilyownedprocessedmeatscompanyintheBaltimore‐DCMetropolitancorridor,Murray’sMeats.Therestaurantdivisionwasnamed‘NewYork,NewYorkRestaurants’.ThefirstpropertyopenedonKStreetbetween19thand20th.Iopenedthishighvolumehigh‐casualrestaurantthefirstyear,thesecondpropertyonRockvillePikeinMarylandthenextyear,andthethirdunitinRosslyn,VAtheyearfollowing.Iloveditall.Multiunitconsistencies,demographicmenutuning
AtfiveyearsorsoworkingfulltimeandenjoyingitIreachedmyfirstcareerpathdecision.Iwasakitchenmanagerbutnotachef‐andIsawnowaytobecomeoneinmyworkingtrajectory.AlthoughIwasstudyingeverythingIcouldgetmyhandson,theonlyculinaryI’dlearnedwasfromco‐workers:linecooks,prepcooks,dishwashers,andmyfirstkitchenmanagers;noneofwhichhadanyformaltraining.
Ipossessedstrongpre‐openingandkitchenoperationstraining,buthadexperiencedonlyverybasicculinarytodate.AsIsawitmyoptionsweretomoveintoseniormanagementwithcorporatemulti‐unitrestaurantchainsorgowhereIcouldlearntocookandpursueahigherculinarypath.Ihadwantedtobeacheffromtheageoffive,sothisisthedecisionImade.
ItookapositionasExecutiveChefatTheStatePlazaHotel,aboutiquepropertyinFoggyBottom,DC.ThereIworkedforandunderthetutelageoftheF&BDirector,CordonBleu
trainedChefDinahNargilIappliedmyselfpassionatelytolearningallIcouldinthissmall,excitingkitchen.Itwasscratchcooking,strictlyFrenchtechniqueandcuisine,witharelianceonthehighestqualityandfreshnessoftheproduct.
Thesekeyprincipleshavebeenmyframeworkasachefsince.Premiumqualityproducts,Frenchtechnique,Frenchclassics,Unionrelations
WithtwoyearsatTheStatePlazaIlefttoworkasRoundsmanSousforChefRobertNeroni.ChefNeronicametoDCtoopenanewconceptrestaurant‐Bradshaw’s‐basedonCaliforniainfluenced‘newamerican’cuisine.ChefNeroniworkedasCorporateChefforMarriott,andamongaweightofimpressiveaccolades,hewasthefirstAmericancheftowinagoldmedalintheInternationalCulinaryOlympics.Style,cuisinetrending,regionalAmerican
IhavealwaysfeltChefNeroni‘discovered’me.Hisinterestandopinionofmycookinginspiredmetotakeamoreseriouslookatmypotential.OurcommongroundwastheregionalAmericancuisinethentakingoffnationally,andChefNeroniadvisedtraveltogetmoreexposureandexperiencewiththebestofthebest.Hepointedoutparticularchefsandcities.Ifollowedhisadvice.
ImovedtoNYCandworkedwithChefSophieBoudreauofPippins’Restaurantin7Corners,Scarsdale.ChefBoudreauwasacertifiedmasterpastrychef,ParisCordonBleutrained;hereI
beganmytraininginpastryanddessertwork.WhileatPippinsImettheGMoftheSiwanoyCountryClubinBronxville,NY.;shortlyafterthatIbecametheExecutiveChefthere.
AtSiwanoyCCIbenefittedfromtrainingwithMasterChefConradRenkin,whowasalifetimefriendoftheClubManagerandwasbroughtintoteachmethecountryclubsideofthebusiness.ThehighlightofChefRenkin’sstaywithmeatSiwanoywasourhostingthePGA’s75AnniversaryGolfTournamentMemberGuestEvent,a5daynationallytelevisedaffair.CountryClub&GolfClubExperience,CuisineofNewEngland
FromSiwanoyCCImovedtoNewOrleanstoworkforAlexPatout‐thennamedatoptenchefinAmericabyBonAppetiteMagazine.ItrainedunderPatout’sExecutiveChefRusty.ChefRustywasatrueLouisianawaterbasintugboatcaptain’ssonandfirst‐mate.TheclassicLouisiannaAcadianCreoleandCajuncuisineswereelevatedtohighstyleinthesediningrooms,servedonrealchinabytuxedowearingwaiters.
FormytrainingIstartedbymakingtheroux,thenpickingcrabmeat‐savingthecrabfatforgumbos;nextImovedtosmokingwholepigsandspicedtassointherooftopsmoker/slowcooker,andfinishedwithstuffingboudinsausage.OnvividmemoryfromthisperiodisaweekendspentonthebayougiggingfreshfrogsfromaJohnboat,thenshootingandroastinglocalducks.LaterImovedtoHoustonandopenedPatout’srestaurantinHouston,workingtheretwoyearsasExecutiveChef.CuisineofNewOrleans‐AcadianCreoleCookery.
ThemostrenownedchefinHoustonduringtheseyearswasRobertMcGrathoftheFourSeasonsHotel.ChefMcGrathwasaCertifiedMasterChefandJamesBeardAwardwinner.Hewasamongthevanguardofthemostexcitingcuisineofthetime‐SouthwestAmericancuisine,alongwithChefsRobertDelGrandeatCaféAnnieandDeanFearinginDallas,andMarkMillerinNewMexico.ItwasbignewswhenChefMcGrathannouncedhewasleavingtheFourSeasonstoopenhisownplace.Isoughtandreceivedtheexecsous/chefdecuisinepostattheSierraGrill.TheSierraGrillwasnamedtoptennewrestaurantsofAmericathatyearbyFoodCriticJohnMarianiofEsquireMagazine.Innovative,modern,SouthwestCuisine,highprofile,high‐volumealacarte
AfterChefMcGrathlefttheSierraGrilltoopenTheRoaringFork‐inScottsdale,Arizona,Itooktheexecchefpositionofanewrestaurant‐LaGriglia‐bynationallyrecognizedrestaurateurTonyVallone.MrValloneisowner/operatorofTony’sandseveralotherhighcuisinerestaurantsintheexclusiveRiverOakssectionofHouston,Texas.Tony’sisItalian/continental‐longrecognizedasoneoftheoutstandingrestaurantsintheUnitedStates.Again,EsquirenamedLaGrigliatoptennewrestaurantsofAmerica.Highprofile,highvolumeModernItalian/Tuscancuisine
IspentayearasExecutiveChefforMr.GeorgeMitchellofGalveston,Texas.Mr.MitchellisoneofthemostprominentandwealthiestofTexasbusinessmen.Ihandledhisfivefood&BeveragepropertiesonTheStrand,whichiscomprisedofaluxuriousfewblocksnearthefishingwharvesandworkingharborinGalveston.TheStrandis
anchoredbytheprestigiousTremontHotel,a4starboutiquepropertyandMr.Mitchell’sgemstone.WhileinGalvestonIopenedajazzcaféandalsoanoldfashionedicecreamparlorcalledSassparillasforMitchellProperties.ThatyearIdevelopedatrademarkedlineofflavorings,spicerubsandsaucesnamed“G‐Spice,FlavorsoftheGulfCoast’.Multioutletmanagement,Intellectualproperty&trademarks,Boutiquehotels,Unionrelations
AtthispointIfeltreadytoopenmyownrestaurantandbegantolookfor‘sweatequity’partners.Thismeantlotsofopeningsandrisktaking,butIwasonthepathtomyownspot.FirstIstudiedhowtowriteandprepareaproperBusinessPlan.Thenhowtoworkwithcontractorsandthecitytogetplansapproved.Ibeganspeakingwithrestaurantbrokersandlookingatproperties.Ilearnedhowtoratealocation,howtodoacompetitiveanalysis,andthemyriadoflittledetailsthatgointotheopeningofarestaurant.AndIlookedforbothowner/operatorsandinvestors.
Imanagedtoopenseveralsmallindependentlyowned“Mom&Pops”;asmallcafe‐Saint’s&Sinners,forthesocialitePapadakisfamily,ownersofJamesConeyIsland‐Texasfranchise.Ievenassistedwiththeexpantionofanindependentlyownedrestaurantgroup‐BerryhillHotTamales‐fromonetothreeunitswhilealsoinstallingaUSDAinspectedcommissarykitchentodevelopandsupportplannedretailsalesnationally.LaterIopenedacasualfamilystyleItalianbistro‐Vincent’sofBellaire.
Mostpersonallyrewarding,IopenedMick’sGulfCoastGrillforrestaurateurMickeyWootenwithaNewOrleansbayou&wildgamethemedmenuandwasgreatlyapplaudedforit.InfactthatyeartheHoustonChroniclenamedmeHouston’sChefoftheYearformyworkatMick’s.
NextIrenovatedandoperatedanupscaleBedandBreakfastinSimontonTexascalledtheSimontonInn,forgourmandsandanabsenteeowner.WhiletheGM/ChefattheSimontonInnIcompetedintheTexasOpenWildGameCookOff,winningallcategories.
SKILLS:Pre‐Openings,Multi‐UnitCorporateChef,USDAinspectedHighVolumeCommissaryKitchen,RetailSales&Distributions,Bed&BreakfastGM/Chef
AndfinallyIopenedmyownrestaurant,Gregory’s.ByanyculinarymeasureGregory’swasacriticalsuccess,servinghautecuisinepreparedwithingredientsnativetotheLouisianna/Texasbasininabeautiful60seatdiningroomandcigarbar.Thepubliclovedtheplaceandthepresswasuniformlypositiveasfarasthefoodwasconcerned.Wewereastrictly‘ScratchKitchen’,preparingourownbreads,pastas,anddesserts.Weevenmadeourownketchup,mayoandmustard.Afterdreamingofmyownplaceforthewholeofmycareertothatpoint,thetightfocus,theinspirationandthethrillofitwasevidentontheplate.
Theservice,however,wasfoundlackingandinconsistent‐andnowonder.Thefrontofthehouseoperationshadbeenwhollyconceivedandplannedwithacolleagueofmine‐himselfabrilliantrestaurantmanagerandlocallyfamousmaitred’.HeandIhadagreedtoopenourownplaceandworkedouttheconceptforGregory’safulltwoyearspriortotheactualopeningdate.
Howeverjustdaysfrompre‐openingserviceshe
droppedout,explainingtheownerofhiscurrentpositionhadofferedhimapercentageoftherestaurantratherthanlosehim.Thiswasnothingshortofanoperationaldisaster,forboththediningroomservicesandthebusinessmanagementside.Andwiththeopeninglessthanaweeklatertheearlyreviewsreflectedtheloss.BusinessPlans,CorporateStructuring,LeaseNegotiations,SweatEquity,PartnershipsandInvestorRelations
Unfortunately,eachofthesestartupoperations‐includingmyown,whilecriticallyacclaimed,provedshort‐livedowingtothetypicalfinancialshortfallofundercapitalization.ConceptStart‐ups,GulfCoastCuisine,Restaurantownership,BusinessAccounting
Heremycareertookadramaticturn.ImovedtoNYCtobeExecutiveSous/ViewComplexChefattheMarriottMarquisinTimesSquare.Mytenureatthisspectacularhotelchangedmycareer.HereaftertwentyyearsinthebusinessIlearnedtobeaprofessionalchef,andfinetunedeveryfacetofmytraining.IreachedthiscareermilestonebyworkingfortheMarquis’ExecutiveChefGeorgeMcNeill.Ilearnedmoreinthosetwoyearsthanduringthepreviousdecade.
TheViewComplexwasaverylargehighrevenuefacility;infactitisstillMarriott’ssinglehighestrevenueoutletintheworld,grossingwellover21milliondollarsannuallyatthetimeofmyhiring.Butthefoodwasn’twhatitshouldhavebeenandChefMcNeillwantedtochangethat.Heplannedatotalrenovationforthefacilityandwantedtoimprovetheproductservedbeforecommittingtotheexpenseoftemporarilyclosingaverypopularvenueforthephysicalrenovation.
FromdayoneChefMcNeillchallengedmetotreattheViewasanindependentrestaurantwithonlylimitedsupportfromthemainkitchenfiftyfloorsbelow.Thiswasadifficulttaskduetotheimplacablestaffofveterancooksandwaiterswhotreatedthecomplexastheirownfiefdom.TheViewhadservedthesamemenunineyearsrunning,featuringfoodscookedprincipallybythebanquet
kitchen.Lot’sofprimerib,roastchicken,andfiletmignon.SimpleitemsontheView’smenucamefromthebanquetstaff‐evenwhippedpotatoes.WithChefMcNeillIworkedtodevelopanatmosphereofchange.Webeganaseriesofmenuandserviceupgradeseverytwotothreemonths.UnderChefMcNeill’sdirectionandcontinuoussupport,andGeneralManagerMikeStengal’saswell,IwasabletocreateamorereceptiveteamspiritandTheViewwasgreatlyimprovedpriortoit’stotalrenovationthefollowingyear.
IconsiderChefMcNeillmymentorandanexampleofhowhighachefcanraisethebar.ChefMcNeillinstilledareemphasizedprofessionalformality,a“WorldClass,NewYorkCityCulinaryEdge”,andmultiplelayersofrefinementintomyculinarystyle.Hedemonstratedhowtoadministrateahighvolume,complexculinarydepartmentabsolutelycommittedtothehigheststandardsintheindustry.Mostimpressively,ChefMcNeilldidthiswhileholdingupaneverforgottenrespectforothersintheworkplace.
SKILLS:CulinaryProfessionalism,HighCuisineatHighVolume,WorldClassStandardsandNewYorkCityStyle.
9/11.TheMarriottMarquisexperienceda90%dropinbusinesswiththerooftopglassenclosedViewComplex.Iwaslayedoff,yetgoodeffortsbringpositiveresults.IappliedforandearnedthepositionofExecutiveChefforthesoontobefinishedWHotelMexicoCity.
AttheWHotelMexicoCityIappliedlessonslearnedattheMarquisanddrewfrommyexperiencewithpreopenings.ThiswasanewworldclassStarwoodhotelwithcuttingedgearchitecture.Iarrivedonpropertyduringpreopeningconstruction.Iinterviewedandeventuallyhiredaculinarybrigadeofsixty,andproceededtopreparealltrainingmaterialsinSpanishandconvertingmyrecipestothemetricsystem.
Thingswentverywell.StylepointsatTheWHotelincludedaglassencasedprivatediningroom,atapas&sushibar,anafterdinnerdrinks/dessertloungeandrollingcartspreparingCevicheandGuacamoletableside.Asingle,modern,wellequippedbutmoderatelysizedkitchenpreparedfoodservicesforthesignaturerestaurantSolea,foodservicesfortheverypopularMidnightOilBar/LobbyBar,banquets,24hourroomservice,meetingrooms,breakouts,off‐sitecatering,andthethreemealadaycafeteria.
TheWHotel,ourrestaurantSolea,andIpersonallyreceivedmuchcriticalacclaim‐amongthemanyarticlesaspreadinMexico’s“PeopleMagazine”asatopchefofMexico;aprofileintheLatinAmericaneditionofPlayboy;andarecurringfeatureonMexico’sFashionNetwork.Actuallytherewereasmanyasthirtypressarticlesduetothecuttingedgestyleoftherestaurant,thecuisineandculinaryservicestylewewereexecuting.WeservedthePresidentofMexico’sfamilynumeroustimes,hosteddignitariesandsocialites,politiciansandcelebrities.Itwasagreatplacetowork,withadisciplined,highlymotivatedkitchenpresentingworldclassculinary.
Unfortunatelythatsameyearmybrotherwasdiagnosedwithterminalcancer.IcouldnotstayinMexicowhileheandmyfamilyfacedthiscrisis.
IleftsurelymyfavoriteandmostsuccessfulexecutivechefpositiontodateandreturnedtotheStatesandenduredaverydifficultpersonaltimeforthenexttwoplusyears.
SKILLS:InteriorMexicancuisine,andcoastalfavoritesfromboththeGulfandthePacific.Highprofileinternationalexperience,Unionrelations
ReturningtotheUSA,IfoundapositionasExecutiveCheffortherenovationoftheMartiniqueHotelinHeraldSquare,workingwithapartneringrestaurateurwhospecializesinGreek/MediterraneanCuisine.TheMartiniquehotelneededtoupgradeallfoodservicestoqualifyforaplannedreflaggingasaRadissonHotel.Iimplementedtheseupgrades.Ialsoassistedonthepreopeningofanindependentoperation,theKellaryTavernaon44thstreet,NYC.Reflaggingexperience,Mediterranean/Greekcuisine,Conceptandpreopening,Unionrelations
DuringtheseyearsIinitiatedChefGregory’sCulinary,offeringbasicallya‘chefforhire’typeofcateringandprofessionalculinaryservice.UnderthismonikerIservedascelebritychef/spokesmanduringtheNYCFancyFoodsShowattheJacobJavitsCenterandalsopersonallycooked/cateredhigh‐enddinnerpartiesforprivateresidences.Catering,PersonalCulinaryServices.
WhileatTheRadissonImetandsubsequentlymarriedmywife,andshortlyafterthatwasrecruitedforandtooktheExecutiveChefpositionforareopening/renovationeffortatanewCasinooperationinYonkers;TheEmpireCityCasino&Raceway.
EmpireCityCasino&Racewayisamassivefacilitywithjustunder300fulltimeunionassociatesthenworkingintheFoodservicesdivisionundermydirectsupervision.Ijoinedasthepropertywasabouttoopenandassistedinthefinaldesignsforandproceededtodirect/superviseasExecutiveChefthefollowingculinaryoutlets;asevenislandfoodcourtserving5000peopledailyinacontinuousflowfrom9amthrough10pm;athreemealaday675seatalacarteandbuffetrestaurantopenfrom11amthrough11pm;themainalacarte550seatdiningroomoverlookingthehorsetrackservingtwodinnerseatings;plusafinedining80seatsteakhouse;multipleconcessionoutlets,andthe3mealservicesadaystaffcafeteriaservingmorethan1500unionandmanagementemployees.WecateredtheColumbiaUniversityFootballHomeGames,andalsoboththeMen’sandWomen’sSoccerteams’homegames.
OnenoteworthyhighlightofmytimeatEmpireCitywasarecruitmenttriptoSeoul,Korea,whereItested,interviewedandhiredthirtyculinaryschoolgraduatesasInternationalJ‐9externsfortheCasino.PremiumConcessions,highvolumesemi‐servicefoodcourtexperience,highconceptsteakhouse,offpropertycateringofstadiumconcessions,unionrelations,Casinofoodservices
HopingtosecureamorefamilyfriendlyscheduleIbecametheExecutiveChefattheWyndhamPrincetonForrestal‐again,areflaggingeffortfromaprivatelyownedpropertytothecurrentWyndhamownership.Thiswasagood,securepositionwithgenerallygoodhoursbutofferingamuchlowertotalcompensationpackagethanIhadearnedtodate.Ireadilyacceptedthistrade‐lowerpaybutmuchbetterhours,becausemywifewasworkingfulltimeandwewerefinanciallysecure.Howeveroncewewereblessedwithababytobe,Heatherwasunfortunatelyunabletocontinuehercareer,andIneededtofindapositiontofullysupportmygrowingfamily.Hotel,ConferenceandBusinessCenterfoodservicesexperience,Unionrelations
AconsultantcolleagueofminerecommendedmeforaCorporateChefposition,andafterafewmeetingsIbecometheCorporateExecutiveCheffortheSouthCityRestaurantGroup.SouthCityoperatesrespectedhighcasual,highqualityseafoodhouses,andhadaninterestinexpanding.Myjobincludedconsolidatingculinarymanagementtoolsandensuremulti
unitconsistencies;costanalysisandrecipedevelopment,andalsoactasculinarymarketingspokesman.ThereIdevelopedFire&OakRestaurantsasasecondbranchoftheSouthCityGroup.Threepropertiesopenedwithina90daywindow;eachdoingextremelywell.Fire&Oakrestaurantsaremodern‘AmericanBrasseries’,featuringscratchculinary,andincludeshightouchessuchasmodernSushiandRawBars.
TheSouthCityGroupwasexpandingatexactlythewrongtime,havingcommittedtoopeningthreepropertiesattheworstpointoftheeconomicdownturninlate2008.Iwasaskedtoacceptbutultimatelydeclinedasignificantcutinsalaryandoverallcompensation,andleftunderthebestofterms.ConceptandProductdevelopment,Pre‐Openingexperience,MultiunitCorporatechefexperience.
TheLakewoodCountryClubneededanexperiencedExecutiveCheftoexecutetheclubhousereopeningafteranextensiverenovation,whichincludedanew140seatGrill,afinediningroom,acompleteupdatingofthecateringandbanquetpackages,andadditionalF&Boperationsnotbeforeoffered.Ihavebyallaccountscompletedtheseobjectivesandnowseekmyfuture.
Iamusingmyfreetime‐whatlittlethereisofit,tocompletealongputoffcookbook,upgrademyculinarycertificationsandteachmysonhowtowashdishes.
Gregory G. Webb
331 Market Street East, No.152, Gaithersburg, MD 20878, (240) 912-9759-home, (203) 216-5992-cell,
[email protected], www.linkedin.com/in/gregorygwebb
I pursue excellence, using scratch cooking for exceptional results within a diversity of structures; independent
restaurants, casinos, multi unit groups, country clubs, muliple outlet hotels and business conference centers,
and food services from premium concessions to fine dining. I manage both union houses and independents. My
goal is to present exciting, high-quality cuisine that exceeds expectations. This way I provide a comfortable life
for my family and continue to improve my professional capabilities.
Core Competencies
Scratch Culinary; Public Relations; Menu Engineering; Recipe Development and Platter Costs, Culinary
Budgeting and Management; HACCP Programs; Purchasing; Pre-Opening; Integration of Culinary Core
Practices and Procedures; Competitive Analysis; Bilingual
Affiliations
ACF Big Apple Chapter, James Beard Foundation, Marriott Associates, Chef’s Network
Work History
Executive Chef Lakewood Country Club, MD 07/2009 to 01/2010
Corporate Chef South City Restaurant Group, NY/NJ 7/2008 to 03/2009
Executive Chef Wyndham Hotel & Conference Center, NJ 3/2007 to 7/2008
Executive Chef Empire City Casino, NY 2/2006 to 2/2007
Executive Chef The Radisson Martinique Hotel, NYNY 1/2005 to 1/ 2006
Chef/Operator Chef Gregory’s Culinary, NY/CT/NJ 1/2005 to present
Executive Chef W Hotel, Solea, Mexico City 3/2002 thru 11/2004
Complex Chef Marriott Marquis Hotel- Times Square, NYNY 1/2000 to 3/2002
Chef/Owner Gregory’s, Houston 1998 to 2000
Press & Notable Reviews
International Publications Mexico City
‘Top Chefs of Mexico City’-DF Magazine
‘Top Chefs Mexico’ -Donde Magazine
‘Best Mexico City hotel restaurant’ -Quatro Magazine
‘Three stars’ -Reforma Newspaper
‘Featured Chef and Restaurant’-Playboy
‘Top 100 Hotel Destinations’ -Conde Nast
Awards and Accolades, New York Tri State Area
Publications
“Best Brunch Bergen County” Bergen Record, ‘08
“Top Seafood Restaurant Jersey City” Zagat’s ‘08
“Best Steakhouse 2008” Bergen Record
“Best Steakhouse Yonkers 07” Yonkers Gazette
‘Best Brunch Manhattan 2002’-Where Magazine
‘Best Food: Manhattan Hotels ‘02’-New York
Magazine
‘View Restaurant – Green Light ‘02, NYC’-Forbes
Awards and Accolades Houston Publications
‘Chef of the Year’ Houston Chronicle ’97
‘Year End Review – Crème of the Crop’ ‘97
‘Outstanding Restaurants 1995’- Mick’s Grill,
Houston, Houston Chronicle
Winner – Texas Open Wild Game Cook-Off ‘96
Cooking Light Magazine, Spirit of Texas Cookbook,
Inside Houston Magazine, and Good Morning
Houston: ’94 thru ’96
Training & Certifications
NYC Food Handler’s
ServSafe
CPR and Basic First Aid
Microsoft Office
ChefTec, Master Chef
PeopleSoft, Jonas, Micros
Education
Southern Connecticut State University, George Washington University, University of Connecticut-Storrs
Personal Details
Born December 31, 1961, Texas, US Citizen, Married with one child, Excellent health, fluency in Spanish
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