Experience

Executive Chef

The Pelican Grand Hotel & Restaurant, New Orleans, LA

May 2021 — Present

Oversee all culinary operations across a 200-seat fine dining restaurant, banquet facilities, and room service for a 350-room luxury hotel, managing a brigade of 28 kitchen staff. Redesigned the seasonal tasting menu incorporating Gulf Coast ingredients, earning a James Beard semifinalist nomination and increasing dinner covers by 35%. Reduced food costs by 12% through strategic vendor negotiations, waste reduction programs, and precise inventory management while maintaining exceptional quality standards. Mentor and develop sous chefs and line cooks through structured training programs, achieving a 90% staff retention rate in an industry averaging 75%.

Head Chef

Brasserie Lumière, New Orleans, LA

Sep 2017 — Apr 2021

Managed daily operations of a 120-seat French-Creole bistro, overseeing menu development, food preparation, and a team of 16 culinary professionals. Launched a prix fixe Sunday brunch concept that became the restaurant's highest-revenue service, generating $18K in weekly sales within 6 months. Established partnerships with 12 local farms and fisheries to create a farm-to-table program, enhancing the restaurant's reputation for sustainability and freshness. Maintained consistent health inspection scores of 98+/100 and ensured full compliance with all FDA food safety regulations.

Sous Chef

Maison Bordeaux, Houston, TX

Mar 2014 — Aug 2017

Assisted the executive chef in managing a Michelin-recommended French restaurant, supervising 10 line cooks across all stations during 150+ cover evening services. Developed and tested 40+ new dishes for seasonal menu rotations, contributing to a 25% increase in repeat customers and positive critical reviews. Coordinated wine pairing dinners with the sommelier, curating 5-course menus that drove $8K average revenue per event. Streamlined kitchen prep workflows and station organization, reducing ticket times by 20% during peak service hours.

Skills

Languages

Certifications

National Restaurant Association

American Culinary Federation

Education

Diploma in Culinary Arts

Le Cordon Bleu College of Culinary Arts, Austin, TX

Jan 2012 — Dec 2013

Intensive program covering classical French techniques, pastry arts, and kitchen management. Graduated with honors. Completed externship at a AAA Four Diamond restaurant.