Our experience & history

  • Consulting oversee of non profit based local Incubator kitchen set up/design and teaching kitchen
  • Accumulating local artisans, farmers, producers that have interest in being in the newly revised Springfield Market
  • Consulted turn key local kitchen design, operations, hiring training of 150 seat Brewery- EUDORA BREWING COMPANY
  • Owned operated 2 local bars before 24yr.old -learned many lessons the hard way and paid for them
  • First kitchen was corporate brigade style kitchen high volume advanced from stockroom to kitchen manager in a year
  • Catering Chef for local upscale catering service owned by Cordon Blue trained chef – mostly French based
  • Hotel Banquet Chef parties up to 600.
  • Exec Chef for Hotel banquet /restaurant after Gulf War at W.P.A.F.B. parties up 1200
  • Chef -consulted turn around local Italian restaurant to Italian American fresh cut steak/seafood restaurant
  • Chef Local Steak house /comfort food restaurant -all fresh cut steaks/seafood all scratch- local beef, pork & pantry products
  • Chef Local Farm to table organic restaurant /a Chez Panisse model
  • Chef local fine dining restaurant – a Jimmy Gibson concept – Joesph Anthony’s
  • Chef private dining club – 1136
  • Chef local country clubs using farm to fork menu
  • Corporate Local training Chef for corporate training unit that trained all managers to go company wide. The highest volume unit in U.S. with 23 restaurants. Worked closely with R&D department in testing new menu items Before going chain wide.

Affiliations & partners