2.
• Instrumental in planning and oversight of three new properties: Pizza Domenica,
Johnny Sanchez, Baltimore, and Johnny Sanchez, New Orleans. Currently,
planning opening operations at two more pending properties: Shaya and Willa
Jean.
• Liaison between owner and operator of two management contracts: Besh Steak
(Harrah’s Casino) and Johnny Sanchez, Baltimore (Horseshoe Casino)
• Handled all management Human Resource faculties including identification of
new candidates, evaluation, maintenance and retention of over 65 management
personnel.
• Implementation of milestone based, individually tailored training program for
both line level employees and management personnel.
• Revenues in excess of $40 million annually.
Besh Restaurant Group
Luke Restaurant, New Orleans, Louisiana
General Manager
September 2011 to September 2013
● Responsible for overall operations of high volume upscale New Orleans Chef
driven restaurant
● Directly responsible for financial performance
● Revamped staffing, hiring, and training procedures
● Revenue increased by 17%
● Prime costs reduced by 5.5%
● Profitability increased by 21%
Red Fish Grill, New Orleans, Louisiana
Executive Chef
May 2010 to September 2011
• Responsible for overall culinary operations of high volume upscale casual seafood
restaurant
• Restaurant grossed over $8 million annually
• Lowered Kitchen labor cost by 18%
• Lowered food cost by 2.5% to 28%
• Increased guest survey ratings by 6%
Besh Restaurant Group, New Orleans, Louisiana
Director of Operations
February 2009 to April 2010
• Responsible for overall operations of 6 restaurants within Besh Restaurant Group
• Management of the managers: direct supervision of over 40 managers
• Responsible to maintain and exceed established levels of service and performance
• Responsible for all financial performance of all metrics both front and back of the
house
• Maintained prime cost at or below 60%
• Instrumental in planning and oversight of two new properties: Domenica and The
3.
American Sector
• Liaison between owner and operator of two management contracts: Besh Steak
and The American Sector
• Handled all management Human Resource faculties including identification of
new candidates, evaluation, maintenance and retention of over 40 management
personnel.
• Revenues in excess of $20 million annually.
Yacht Haven Grande, St. Thomas United States Virgin Islands
Executive Chef and Director of Restaurants
January 2006 to October 2008
∙ Responsible for opening of three restaurant concepts at multipurpose mega yacht
marina complex
• Assisted in restaurant conceptualization, physical design, menu design and
development of service culture
∙ Responsible for overall operation of both front and backofthehouse operations,
financial evaluation and success and budgetary processes
∙ Revenue in excess of $6 million in first full year of operation
∙ Cost of goods consistently held below 30%
∙ Consulted on parent companies’ (Island Global Yachting) other existing
properties and potential acquisitions.
Old Stone Farm House Restaurant, St. Thomas United States Virgin Islands
Executive Chef
May 1999 to January 2006
∙ Responsible for creation, implementation and supervision of all backofthehouse
procedures and programs
∙ Responsible for coordination and implementation of catering, both in house and
off property
∙ Consistently maintained food cost below 28% and overall restaurant cost of goods
below 30%.
∙ Directly supervised core of managers including frontofthehouse, sommelier,
kitchen (sous chefs) and office manager.
∙ During tenure, restaurant consistently voted Best Restaurant in the Virgin Islands
and voted Best Caribbean Restaurant by Caribbean Travel & Life magazine 2004.
∙ Voted Best Chef in the US Virgin Islands 2004 and 2002
East End Sushi and Tempura, St. Thomas United States Virgin Islands
January 1999 to August 1999
∙ Opening Chef Responsible for creating sushi and Japanese themed menu program
Randy’s Bistro, St. Thomas United States Virgin Islands
Chef
November 1997 to December 1998
∙ High volume Bistro catering to local clientele
