I am a classically trained Pastry Chef with 25 years of professional cooking and kitchen management experience. My background includes Dutch, Italian, and French pastry techniques, with a strong focus on fine dining, organic cuisine, and high-volume production.
I have led pastry operations for upscale restaurants, casinos, bakeries, event venues, and hospitality groups. I create seasonal menus, develop desserts and baked goods, manage wholesale production, and maintain high standards for quality, presentation, and consistency.
I am experienced in hiring, training, directing, and mentoring culinary teams. I focus on maximizing kitchen productivity, controlling labor and food costs, reducing waste, and maintaining effective inventory practices.
I value relationships with local and national purveyors and have actively promoted regional products and farmers markets. Through my work with the University of Nevada Cooperative Extension, I connected producers, chefs, restaurants, and the local community.
I have supported large-scale events and high-profile service environments, including the Masters Tournament at Augusta National Golf Club. I am seeking a challenging opportunity where I can apply my leadership, creativity, production expertise, and commitment to professional culinary standards.
I create and maintain large chocolate and Twizzlers sculptures at Hershey's Chocolate World in Las Vegas.
My work includes repairing damage caused by guests and natural aging, including maintenance of 16-foot display statues.
I oversaw overnight bakery production for the Masters Golf Tournament during 2017, 2018, 2019, 2021, 2022, and 2023.
I prepared morning, snack, and lunch pastries for media, sponsors, players, and caddies in a high-volume event environment.
I lead pastry operations for the casino as Executive Pastry Chef. I hire, train, and direct staff while overseeing pastry production.
I design menus based on local seasonal trends, holidays, and wholesale production requirements. I also manage waste control, labor control, and food costs.
I served as owner and operator of a Las Vegas farm-to-cone gelato and bakery business.
I led the pastry and gelato operation, combining bakery production with a focus on locally sourced products.
I served as Executive Pastry Chef for three restaurants and banquet rooms in the Seattle and Portland markets, supporting operations with more than $40 million in annual revenue.
I hired, trained, and directed staff; designed seasonal menus; and managed waste, labor, and food costs.
I promoted locally produced products and connected producers with Las Vegas chefs, restaurants, and the community. I started and maintained the weekly Bet on the Farm Farmers Market.
I taught producers what to grow and how to sell products competitively, while building relationships between local growers and culinary professionals.
I served as Executive Pastry Chef for Mario Batali's B&B Hospitality Group, including Carnevino, B&B Ristorante, Otto, and B&B, supporting operations exceeding $24 million in annual revenue.
I hired, trained, and directed staff; developed seasonal menus; managed food, labor, and waste controls; and created and promoted the Bet on the Farm Farmers Market in Las Vegas.
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