26 years of experience in the Culinary and Hospitality field | Exceptional ability to plan and create a variety of menus | Broad knowledge in creative food preparation and presentation | Immense knowledge of catering set-up procedures | Multi-outlet and high volume operation | Budgeting and food cost management | Banquet operation and outside catering functions | Practical and training cooking classes | Special event planning and conferences | Excellent knowledge in regional Italian kitchen, Asian, Indian and Middle Eastern cuisine | Proven ability to operate in a high pressure environment | Ability to manage and support chefs development | Proved preopening experience for 3 properties and multiple restaurant.