Myparticularskillsetistheproductofthesumtotalofexperiencesandtrainingabsorbedthroughoutmyworkinglife.TherearemoreskillstobelearnedwithintheculinaryprofessionthanthereareholesinabigwheelofSwiss;andmycareerpathhastakenmethroughabiggerwedgethan

most.Highlightsofmynearly30years“inthecheese”follows.

  Istartedinthefoodindustryat15inWestportCt,andworkingatapopularlocalTexMexRestaurant‐VivaZapata’s,asbusboyandprepcook.Iworkedthereweekendsandsummersallthroughhighschoolandcollege.IalsoworkedforRestaurateurDavidDeRosaatDeRosa’sTrattoria‐fineItalian,andMasterChefGeorgeLorens‐classicFrench,inSaugatuck,Ct.AndforafewsummersItrainedintoNewYorkCityandworkedinacoupleofcafesonandaroundHoustonStreet.

  AftercollegeIreturnedtoDCandbegantoworkasalinecookfortheVieD’FranceCorporation.Afterayearaskitchenmanager,IwasfortunatetoworkcloselywiththecorporatechefRiceRussellandCorporateComptrollerGeneHuntwhiletheywerefocusingonanaggressiveexpansionplantoopensixnewrestaurantsintheDCareainabrieftwoyearwindow.IwasthepreopeningKMforseveralproperties.Pre‐OpeningExperience,CorporateControls

  SeveralmanagerslefttheVieD’FranceGroupandIfollowedthem,workingwithanexpandingrestaurantgroupdevelopedbyalargefamilyownedprocessedmeatscompanyintheBaltimore‐DCMetropolitancorridor,Murray’sMeats.Therestaurantdivisionwasnamed‘NewYork,NewYorkRestaurants’.ThefirstpropertyopenedonKStreetbetween19thand20th.Iopenedthishighvolumehigh‐casualrestaurantthefirstyear,thesecondpropertyonRockvillePikeinMarylandthenextyear,andthethirdunitinRosslyn,VAtheyearfollowing.Iloveditall.Multiunitconsistencies,demographicmenutuning

  AtfiveyearsorsoworkingfulltimeandenjoyingitIreachedmyfirstcareerpathdecision.Iwasakitchenmanagerbutnotachef‐andIsawnowaytobecomeoneinmyworkingtrajectory.AlthoughIwasstudyingeverythingIcouldgetmyhandson,theonlyculinaryI’dlearnedwasfromco‐workers:linecooks,prepcooks,dishwashers,andmyfirstkitchenmanagers;noneofwhichhadanyformaltraining.

  Ipossessedstrongpre‐openingandkitchenoperationstraining,buthadexperiencedonlyverybasicculinarytodate.AsIsawitmyoptionsweretomoveintoseniormanagementwithcorporatemulti‐unitrestaurantchainsorgowhereIcouldlearntocookandpursueahigherculinarypath.Ihadwantedtobeacheffromtheageoffive,sothisisthedecisionImade.

  ItookapositionasExecutiveChefatTheStatePlazaHotel,aboutiquepropertyinFoggyBottom,DC.ThereIworkedforandunderthetutelageoftheF&BDirector,CordonBleu

trainedChefDinahNargilIappliedmyselfpassionatelytolearningallIcouldinthissmall,excitingkitchen.Itwasscratchcooking,strictlyFrenchtechniqueandcuisine,witharelianceonthehighestqualityandfreshnessoftheproduct.

  Thesekeyprincipleshavebeenmyframeworkasachefsince.Premiumqualityproducts,Frenchtechnique,Frenchclassics,Unionrelations

  WithtwoyearsatTheStatePlazaIlefttoworkasRoundsmanSousforChefRobertNeroni.ChefNeronicametoDCtoopenanewconceptrestaurant‐Bradshaw’s‐basedonCaliforniainfluenced‘newamerican’cuisine.ChefNeroniworkedasCorporateChefforMarriott,andamongaweightofimpressiveaccolades,hewasthefirstAmericancheftowinagoldmedalintheInternationalCulinaryOlympics.Style,cuisinetrending,regionalAmerican

  IhavealwaysfeltChefNeroni‘discovered’me.Hisinterestandopinionofmycookinginspiredmetotakeamoreseriouslookatmypotential.OurcommongroundwastheregionalAmericancuisinethentakingoffnationally,andChefNeroniadvisedtraveltogetmoreexposureandexperiencewiththebestofthebest.Hepointedoutparticularchefsandcities.Ifollowedhisadvice.

  ImovedtoNYCandworkedwithChefSophieBoudreauofPippins’Restaurantin7Corners,Scarsdale.ChefBoudreauwasacertifiedmasterpastrychef,ParisCordonBleutrained;hereI

beganmytraininginpastryanddessertwork.WhileatPippinsImettheGMoftheSiwanoyCountryClubinBronxville,NY.;shortlyafterthatIbecametheExecutiveChefthere.

  AtSiwanoyCCIbenefittedfromtrainingwithMasterChefConradRenkin,whowasalifetimefriendoftheClubManagerandwasbroughtintoteachmethecountryclubsideofthebusiness.ThehighlightofChefRenkin’sstaywithmeatSiwanoywasourhostingthePGA’s75AnniversaryGolfTournamentMemberGuestEvent,a5daynationallytelevisedaffair.CountryClub&GolfClubExperience,CuisineofNewEngland

  FromSiwanoyCCImovedtoNewOrleanstoworkforAlexPatout‐thennamedatoptenchefinAmericabyBonAppetiteMagazine.ItrainedunderPatout’sExecutiveChefRusty.ChefRustywasatrueLouisianawaterbasintugboatcaptain’ssonandfirst‐mate.TheclassicLouisiannaAcadianCreoleandCajuncuisineswereelevatedtohighstyleinthesediningrooms,servedonrealchinabytuxedowearingwaiters.

  FormytrainingIstartedbymakingtheroux,thenpickingcrabmeat‐savingthecrabfatforgumbos;nextImovedtosmokingwholepigsandspicedtassointherooftopsmoker/slowcooker,andfinishedwithstuffingboudinsausage.OnvividmemoryfromthisperiodisaweekendspentonthebayougiggingfreshfrogsfromaJohnboat,thenshootingandroastinglocalducks.LaterImovedtoHoustonandopenedPatout’srestaurantinHouston,workingtheretwoyearsasExecutiveChef.CuisineofNewOrleans‐AcadianCreoleCookery.

  ThemostrenownedchefinHoustonduringtheseyearswasRobertMcGrathoftheFourSeasonsHotel.ChefMcGrathwasaCertifiedMasterChefandJamesBeardAwardwinner.Hewasamongthevanguardofthemostexcitingcuisineofthetime‐SouthwestAmericancuisine,alongwithChefsRobertDelGrandeatCaféAnnieandDeanFearinginDallas,andMarkMillerinNewMexico.ItwasbignewswhenChefMcGrathannouncedhewasleavingtheFourSeasonstoopenhisownplace.Isoughtandreceivedtheexecsous/chefdecuisinepostattheSierraGrill.TheSierraGrillwasnamedtoptennewrestaurantsofAmericathatyearbyFoodCriticJohnMarianiofEsquireMagazine.Innovative,modern,SouthwestCuisine,highprofile,high‐volumealacarte

  AfterChefMcGrathlefttheSierraGrilltoopenTheRoaringFork‐inScottsdale,Arizona,Itooktheexecchefpositionofanewrestaurant‐LaGriglia‐bynationallyrecognizedrestaurateurTonyVallone.MrValloneisowner/operatorofTony’sandseveralotherhighcuisinerestaurantsintheexclusiveRiverOakssectionofHouston,Texas.Tony’sisItalian/continental‐longrecognizedasoneoftheoutstandingrestaurantsintheUnitedStates.Again,EsquirenamedLaGrigliatoptennewrestaurantsofAmerica.Highprofile,highvolumeModernItalian/Tuscancuisine

  IspentayearasExecutiveChefforMr.GeorgeMitchellofGalveston,Texas.Mr.MitchellisoneofthemostprominentandwealthiestofTexasbusinessmen.Ihandledhisfivefood&BeveragepropertiesonTheStrand,whichiscomprisedofaluxuriousfewblocksnearthefishingwharvesandworkingharborinGalveston.TheStrandis

anchoredbytheprestigiousTremontHotel,a4starboutiquepropertyandMr.Mitchell’sgemstone.WhileinGalvestonIopenedajazzcaféandalsoanoldfashionedicecreamparlorcalledSassparillasforMitchellProperties.ThatyearIdevelopedatrademarkedlineofflavorings,spicerubsandsaucesnamed“G‐Spice,FlavorsoftheGulfCoast’.Multioutletmanagement,Intellectualproperty&trademarks,Boutiquehotels,Unionrelations

  AtthispointIfeltreadytoopenmyownrestaurantandbegantolookfor‘sweatequity’partners.Thismeantlotsofopeningsandrisktaking,butIwasonthepathtomyownspot.FirstIstudiedhowtowriteandprepareaproperBusinessPlan.Thenhowtoworkwithcontractorsandthecitytogetplansapproved.Ibeganspeakingwithrestaurantbrokersandlookingatproperties.Ilearnedhowtoratealocation,howtodoacompetitiveanalysis,andthemyriadoflittledetailsthatgointotheopeningofarestaurant.AndIlookedforbothowner/operatorsandinvestors.

  Imanagedtoopenseveralsmallindependentlyowned“Mom&Pops”;asmallcafe‐Saint’s&Sinners,forthesocialitePapadakisfamily,ownersofJamesConeyIsland‐Texasfranchise.Ievenassistedwiththeexpantionofanindependentlyownedrestaurantgroup‐BerryhillHotTamales‐fromonetothreeunitswhilealsoinstallingaUSDAinspectedcommissarykitchentodevelopandsupportplannedretailsalesnationally.LaterIopenedacasualfamilystyleItalianbistro‐Vincent’sofBellaire.

  Mostpersonallyrewarding,IopenedMick’sGulfCoastGrillforrestaurateurMickeyWootenwithaNewOrleansbayou&wildgamethemedmenuandwasgreatlyapplaudedforit.InfactthatyeartheHoustonChroniclenamedmeHouston’sChefoftheYearformyworkatMick’s.

  NextIrenovatedandoperatedanupscaleBedandBreakfastinSimontonTexascalledtheSimontonInn,forgourmandsandanabsenteeowner.WhiletheGM/ChefattheSimontonInnIcompetedintheTexasOpenWildGameCookOff,winningallcategories.

SKILLS:Pre‐Openings,Multi‐UnitCorporateChef,USDAinspectedHighVolumeCommissaryKitchen,RetailSales&Distributions,Bed&BreakfastGM/Chef

  AndfinallyIopenedmyownrestaurant,Gregory’s.ByanyculinarymeasureGregory’swasacriticalsuccess,servinghautecuisinepreparedwithingredientsnativetotheLouisianna/Texasbasininabeautiful60seatdiningroomandcigarbar.Thepubliclovedtheplaceandthepresswasuniformlypositiveasfarasthefoodwasconcerned.Wewereastrictly‘ScratchKitchen’,preparingourownbreads,pastas,anddesserts.Weevenmadeourownketchup,mayoandmustard.Afterdreamingofmyownplaceforthewholeofmycareertothatpoint,thetightfocus,theinspirationandthethrillofitwasevidentontheplate.

  Theservice,however,wasfoundlackingandinconsistent‐andnowonder.Thefrontofthehouseoperationshadbeenwhollyconceivedandplannedwithacolleagueofmine‐himselfabrilliantrestaurantmanagerandlocallyfamousmaitred’.HeandIhadagreedtoopenourownplaceandworkedouttheconceptforGregory’safulltwoyearspriortotheactualopeningdate.

  Howeverjustdaysfrompre‐openingserviceshe

droppedout,explainingtheownerofhiscurrentpositionhadofferedhimapercentageoftherestaurantratherthanlosehim.Thiswasnothingshortofanoperationaldisaster,forboththediningroomservicesandthebusinessmanagementside.Andwiththeopeninglessthanaweeklatertheearlyreviewsreflectedtheloss.BusinessPlans,CorporateStructuring,LeaseNegotiations,SweatEquity,PartnershipsandInvestorRelations

  Unfortunately,eachofthesestartupoperations‐includingmyown,whilecriticallyacclaimed,provedshort‐livedowingtothetypicalfinancialshortfallofundercapitalization.ConceptStart‐ups,GulfCoastCuisine,Restaurantownership,BusinessAccounting

  Heremycareertookadramaticturn.ImovedtoNYCtobeExecutiveSous/ViewComplexChefattheMarriottMarquisinTimesSquare.Mytenureatthisspectacularhotelchangedmycareer.HereaftertwentyyearsinthebusinessIlearnedtobeaprofessionalchef,andfinetunedeveryfacetofmytraining.IreachedthiscareermilestonebyworkingfortheMarquis’ExecutiveChefGeorgeMcNeill.Ilearnedmoreinthosetwoyearsthanduringthepreviousdecade.

  TheViewComplexwasaverylargehighrevenuefacility;infactitisstillMarriott’ssinglehighestrevenueoutletintheworld,grossingwellover21milliondollarsannuallyatthetimeofmyhiring.Butthefoodwasn’twhatitshouldhavebeenandChefMcNeillwantedtochangethat.Heplannedatotalrenovationforthefacilityandwantedtoimprovetheproductservedbeforecommittingtotheexpenseoftemporarilyclosingaverypopularvenueforthephysicalrenovation.

  FromdayoneChefMcNeillchallengedmetotreattheViewasanindependentrestaurantwithonlylimitedsupportfromthemainkitchenfiftyfloorsbelow.Thiswasadifficulttaskduetotheimplacablestaffofveterancooksandwaiterswhotreatedthecomplexastheirownfiefdom.TheViewhadservedthesamemenunineyearsrunning,featuringfoodscookedprincipallybythebanquet

kitchen.Lot’sofprimerib,roastchicken,andfiletmignon.SimpleitemsontheView’smenucamefromthebanquetstaff‐evenwhippedpotatoes.WithChefMcNeillIworkedtodevelopanatmosphereofchange.Webeganaseriesofmenuandserviceupgradeseverytwotothreemonths.UnderChefMcNeill’sdirectionandcontinuoussupport,andGeneralManagerMikeStengal’saswell,IwasabletocreateamorereceptiveteamspiritandTheViewwasgreatlyimprovedpriortoit’stotalrenovationthefollowingyear.

  IconsiderChefMcNeillmymentorandanexampleofhowhighachefcanraisethebar.ChefMcNeillinstilledareemphasizedprofessionalformality,a“WorldClass,NewYorkCityCulinaryEdge”,andmultiplelayersofrefinementintomyculinarystyle.Hedemonstratedhowtoadministrateahighvolume,complexculinarydepartmentabsolutelycommittedtothehigheststandardsintheindustry.Mostimpressively,ChefMcNeilldidthiswhileholdingupaneverforgottenrespectforothersintheworkplace.

SKILLS:CulinaryProfessionalism,HighCuisineatHighVolume,WorldClassStandardsandNewYorkCityStyle.

  9/11.TheMarriottMarquisexperienceda90%dropinbusinesswiththerooftopglassenclosedViewComplex.Iwaslayedoff,yetgoodeffortsbringpositiveresults.IappliedforandearnedthepositionofExecutiveChefforthesoontobefinishedWHotelMexicoCity.

  AttheWHotelMexicoCityIappliedlessonslearnedattheMarquisanddrewfrommyexperiencewithpreopenings.ThiswasanewworldclassStarwoodhotelwithcuttingedgearchitecture.Iarrivedonpropertyduringpreopeningconstruction.Iinterviewedandeventuallyhiredaculinarybrigadeofsixty,andproceededtopreparealltrainingmaterialsinSpanishandconvertingmyrecipestothemetricsystem.

  Thingswentverywell.StylepointsatTheWHotelincludedaglassencasedprivatediningroom,atapas&sushibar,anafterdinnerdrinks/dessertloungeandrollingcartspreparingCevicheandGuacamoletableside.Asingle,modern,wellequippedbutmoderatelysizedkitchenpreparedfoodservicesforthesignaturerestaurantSolea,foodservicesfortheverypopularMidnightOilBar/LobbyBar,banquets,24hourroomservice,meetingrooms,breakouts,off‐sitecatering,andthethreemealadaycafeteria.

  TheWHotel,ourrestaurantSolea,andIpersonallyreceivedmuchcriticalacclaim‐amongthemanyarticlesaspreadinMexico’s“PeopleMagazine”asatopchefofMexico;aprofileintheLatinAmericaneditionofPlayboy;andarecurringfeatureonMexico’sFashionNetwork.Actuallytherewereasmanyasthirtypressarticlesduetothecuttingedgestyleoftherestaurant,thecuisineandculinaryservicestylewewereexecuting.WeservedthePresidentofMexico’sfamilynumeroustimes,hosteddignitariesandsocialites,politiciansandcelebrities.Itwasagreatplacetowork,withadisciplined,highlymotivatedkitchenpresentingworldclassculinary.

  Unfortunatelythatsameyearmybrotherwasdiagnosedwithterminalcancer.IcouldnotstayinMexicowhileheandmyfamilyfacedthiscrisis.

  IleftsurelymyfavoriteandmostsuccessfulexecutivechefpositiontodateandreturnedtotheStatesandenduredaverydifficultpersonaltimeforthenexttwoplusyears.

SKILLS:InteriorMexicancuisine,andcoastalfavoritesfromboththeGulfandthePacific.Highprofileinternationalexperience,Unionrelations

  ReturningtotheUSA,IfoundapositionasExecutiveCheffortherenovationoftheMartiniqueHotelinHeraldSquare,workingwithapartneringrestaurateurwhospecializesinGreek/MediterraneanCuisine.TheMartiniquehotelneededtoupgradeallfoodservicestoqualifyforaplannedreflaggingasaRadissonHotel.Iimplementedtheseupgrades.Ialsoassistedonthepreopeningofanindependentoperation,theKellaryTavernaon44thstreet,NYC.Reflaggingexperience,Mediterranean/Greekcuisine,Conceptandpreopening,Unionrelations

  DuringtheseyearsIinitiatedChefGregory’sCulinary,offeringbasicallya‘chefforhire’typeofcateringandprofessionalculinaryservice.UnderthismonikerIservedascelebritychef/spokesmanduringtheNYCFancyFoodsShowattheJacobJavitsCenterandalsopersonallycooked/cateredhigh‐enddinnerpartiesforprivateresidences.Catering,PersonalCulinaryServices.

  WhileatTheRadissonImetandsubsequentlymarriedmywife,andshortlyafterthatwasrecruitedforandtooktheExecutiveChefpositionforareopening/renovationeffortatanewCasinooperationinYonkers;TheEmpireCityCasino&Raceway.

  EmpireCityCasino&Racewayisamassivefacilitywithjustunder300fulltimeunionassociatesthenworkingintheFoodservicesdivisionundermydirectsupervision.Ijoinedasthepropertywasabouttoopenandassistedinthefinaldesignsforandproceededtodirect/superviseasExecutiveChefthefollowingculinaryoutlets;asevenislandfoodcourtserving5000peopledailyinacontinuousflowfrom9amthrough10pm;athreemealaday675seatalacarteandbuffetrestaurantopenfrom11amthrough11pm;themainalacarte550seatdiningroomoverlookingthehorsetrackservingtwodinnerseatings;plusafinedining80seatsteakhouse;multipleconcessionoutlets,andthe3mealservicesadaystaffcafeteriaservingmorethan1500unionandmanagementemployees.WecateredtheColumbiaUniversityFootballHomeGames,andalsoboththeMen’sandWomen’sSoccerteams’homegames.

  OnenoteworthyhighlightofmytimeatEmpireCitywasarecruitmenttriptoSeoul,Korea,whereItested,interviewedandhiredthirtyculinaryschoolgraduatesasInternationalJ‐9externsfortheCasino.PremiumConcessions,highvolumesemi‐servicefoodcourtexperience,highconceptsteakhouse,offpropertycateringofstadiumconcessions,unionrelations,Casinofoodservices

  HopingtosecureamorefamilyfriendlyscheduleIbecametheExecutiveChefattheWyndhamPrincetonForrestal‐again,areflaggingeffortfromaprivatelyownedpropertytothecurrentWyndhamownership.Thiswasagood,securepositionwithgenerallygoodhoursbutofferingamuchlowertotalcompensationpackagethanIhadearnedtodate.Ireadilyacceptedthistrade‐lowerpaybutmuchbetterhours,becausemywifewasworkingfulltimeandwewerefinanciallysecure.Howeveroncewewereblessedwithababytobe,Heatherwasunfortunatelyunabletocontinuehercareer,andIneededtofindapositiontofullysupportmygrowingfamily.Hotel,ConferenceandBusinessCenterfoodservicesexperience,Unionrelations

  AconsultantcolleagueofminerecommendedmeforaCorporateChefposition,andafterafewmeetingsIbecometheCorporateExecutiveCheffortheSouthCityRestaurantGroup.SouthCityoperatesrespectedhighcasual,highqualityseafoodhouses,andhadaninterestinexpanding.Myjobincludedconsolidatingculinarymanagementtoolsandensuremulti

unitconsistencies;costanalysisandrecipedevelopment,andalsoactasculinarymarketingspokesman.ThereIdevelopedFire&OakRestaurantsasasecondbranchoftheSouthCityGroup.Threepropertiesopenedwithina90daywindow;eachdoingextremelywell.Fire&Oakrestaurantsaremodern‘AmericanBrasseries’,featuringscratchculinary,andincludeshightouchessuchasmodernSushiandRawBars.

  TheSouthCityGroupwasexpandingatexactlythewrongtime,havingcommittedtoopeningthreepropertiesattheworstpointoftheeconomicdownturninlate2008.Iwasaskedtoacceptbutultimatelydeclinedasignificantcutinsalaryandoverallcompensation,andleftunderthebestofterms.ConceptandProductdevelopment,Pre‐Openingexperience,MultiunitCorporatechefexperience.

  TheLakewoodCountryClubneededanexperiencedExecutiveCheftoexecutetheclubhousereopeningafteranextensiverenovation,whichincludedanew140seatGrill,afinediningroom,acompleteupdatingofthecateringandbanquetpackages,andadditionalF&Boperationsnotbeforeoffered.Ihavebyallaccountscompletedtheseobjectivesandnowseekmyfuture.

  Iamusingmyfreetime‐whatlittlethereisofit,tocompletealongputoffcookbook,upgrademyculinarycertificationsandteachmysonhowtowashdishes.

Gregory G. Webb

331 Market Street East, No.152, Gaithersburg, MD 20878, (240) 912-9759-home, (203) 216-5992-cell,

gregorywebb@hotmail.com, www.linkedin.com/in/gregorygwebb

I pursue excellence, using scratch cooking for exceptional results within a diversity of structures; independent

restaurants, casinos, multi unit groups, country clubs, muliple outlet hotels and business conference centers,

and food services from premium concessions to fine dining. I manage both union houses and independents. My

goal is to present exciting, high-quality cuisine that exceeds expectations. This way I provide a comfortable life

for my family and continue to improve my professional capabilities.

Core Competencies

Scratch Culinary; Public Relations; Menu Engineering; Recipe Development and Platter Costs, Culinary

Budgeting and Management; HACCP Programs; Purchasing; Pre-Opening; Integration of Culinary Core

Practices and Procedures; Competitive Analysis; Bilingual

Affiliations

ACF Big Apple Chapter, James Beard Foundation, Marriott Associates, Chef’s Network

Work History

Executive Chef Lakewood Country Club, MD 07/2009 to 01/2010

Corporate Chef South City Restaurant Group, NY/NJ 7/2008 to 03/2009

Executive Chef Wyndham Hotel & Conference Center, NJ 3/2007 to 7/2008

Executive Chef Empire City Casino, NY 2/2006 to 2/2007

Executive Chef The Radisson Martinique Hotel, NYNY 1/2005 to 1/ 2006

Chef/Operator Chef Gregory’s Culinary, NY/CT/NJ 1/2005 to present

Executive Chef W Hotel, Solea, Mexico City 3/2002 thru 11/2004

Complex Chef Marriott Marquis Hotel- Times Square, NYNY 1/2000 to 3/2002

Chef/Owner Gregory’s, Houston 1998 to 2000

Press & Notable Reviews

International Publications Mexico City

‘Top Chefs of Mexico City’-DF Magazine

‘Top Chefs Mexico’ -Donde Magazine

‘Best Mexico City hotel restaurant’ -Quatro Magazine

‘Three stars’ -Reforma Newspaper

‘Featured Chef and Restaurant’-Playboy

‘Top 100 Hotel Destinations’ -Conde Nast

Awards and Accolades, New York Tri State Area

Publications

“Best Brunch Bergen County” Bergen Record, ‘08

“Top Seafood Restaurant Jersey City” Zagat’s ‘08

“Best Steakhouse 2008” Bergen Record

“Best Steakhouse Yonkers 07” Yonkers Gazette

‘Best Brunch Manhattan 2002’-Where Magazine

‘Best Food: Manhattan Hotels ‘02’-New York

Magazine

‘View Restaurant – Green Light ‘02, NYC’-Forbes

Awards and Accolades Houston Publications

‘Chef of the Year’ Houston Chronicle ’97

‘Year End Review – Crème of the Crop’ ‘97

‘Outstanding Restaurants 1995’- Mick’s Grill,

Houston, Houston Chronicle

Winner – Texas Open Wild Game Cook-Off ‘96

Cooking Light Magazine, Spirit of Texas Cookbook,

Inside Houston Magazine, and Good Morning

Houston: ’94 thru ’96

Training & Certifications

NYC Food Handler’s

ServSafe

CPR and Basic First Aid

Microsoft Office

ChefTec, Master Chef

PeopleSoft, Jonas, Micros

Education

Southern Connecticut State University, George Washington University, University of Connecticut-Storrs

Personal Details

Born December 31, 1961, Texas, US Citizen, Married with one child, Excellent health, fluency in Spanish

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