Quick Intro

Experience (4000+ catered events)

•  Decades of off-premise catering experience, from 10,000+ events to intimate, high-end dinners.

• Sole Chef for private Hillary Clinton campaign event where Bill Clinton spoke to 30 donors at the $100K+ level.

• Selected as lead Chef for SpaceX company launch parties, supervising teams of up to 20 culinary staff.

• Chosen by Gene’s catering for two consecutive years to run the players’ tent kitchen at what is now the Miami Open tennis tournament, serving players, coaches, family and other VIPs.

Fitness (Physical and Mental)

• In my 60s and still in my prime for catering: strong endurance, high energy, and the ability to “work smart” under pressure.

• Known for out-working most younger staff by treating every shift as an endurance event – arriving rested, eating well, staying hydrated and pacing intelligently to deliver the best possible outcome.

• Credit this work with keeping me both physically and mentally sharp; I love cooking in the field and everything that comes with it.

Philosophy

• No event is perfect, but aiming for perfection is how to achieve the best possible result; the goal is always that shared feeling when a crew knows that it created something special for the client.

• Staff perform best when they have a clear description of their duties, the right tools, and practical guidance on the most effective methods.

• Off-premise catering is always an exercise in problem solving, and that challenge is what appeals to me most.

Flexibility

• Capable of leading a team, but equally comfortable taking direction and integrating into an existing structure.

• When assigned to a supervisor, the goal is simple; make that person’s job as easy as possible.

• Understand what event Chefs, FOH, and planners want from culinary staff, and focus on giving them exactly that to help the event succeed.