Objective
After 20+ years in the Foodservice Industry, I am now pursuing an Offshore Culinary career. I realize with no offshore experience I will have to take an entry level position; my goal is Steward/Camp Boss.
Experience
*Executive Chef, Marsh Landing Restaurant
Fellsmere, FL 2003-2008
*Lead Cook, Lagniappe Foods Shreveport
Shreveport, LA 2011- Present
*Lead Cook, Boomtown Casin0
Bossier City, LA 2008-2012
*Chef de Partie, Lakeland Yacht Club
Lakeland FL 2001-2003
*Kitchen Manager, Dan Marino's Town Tavern
Ft Lauderdale FL 1998-2000
Education
*Graduated Avon Park High School 1982
*Completed all courses for Culinary AA Degree at
The Academy, before unexpected school closure
Certification
ServSafe, SafeGulf, Supervision, and Nutrition
Skils
Accomplished professional bringing many years of experience with strong culinary and management skills coupled with knowledge and passion for producing top-quality menu items from scratch.
A tireless work ethic and a true joy for food, making an asset to any operations team.