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