Executive Chef
Maison Roux Bistro · New Orleans, LA
Mar, 2021 · Present
Lead a 14-person kitchen; redesigned seasonal menus that lifted covers ~18% YoY while holding food cost near 28–30%.
Built banquet and private-dining packages that added ~$420K annual catering revenue.
Cut waste ~22% via inventory par levels, vendor bidding, and daily prep boards.
Mentored sous chefs and line cooks; zero critical health-inspection failures in last 8 visits.
Sous Chef
Crescent City Culinary House · New Orleans, LA
Jun, 2017 · Feb, 2021
Ran dinner service for 180+ covers; owned sauce/garde-manger stations and weekend brunch.
Standardized recipes and station checklists that shortened ticket times ~15%.
Partnered with Executive Chef on Mardi Gras and festival pop-ups.
Chef de Partie / Line Cook
French Quarter Hotel Kitchen · New Orleans, LA
Aug, 2014 · May, 2017
Hot-line and banquet plating for hotel restaurant and events floor.
Trained on seafood, stocks, and high-volume breakfast/dinner turns.