Executive Pastry Chef
Summit Peak Hotel & Residences · Denver, CO
Jan, 2021 · Present
Lead a 9-person pastry kitchen producing à la carte desserts, afternoon tea, and banquet sweets for 180+ room luxury property and three on-site outlets.
Redesigned dessert menus quarterly; raised dessert attachment 22% and cut food cost 3.1 points through yield tracking and local supplier contracts.
Built allergen labeling and cross-contact protocols that passed corporate audit with zero critical findings.
Mentored 4 cooks into sous pastry roles; standardized laminated dough and entremet recipes across outlets.
Pastry Sous Chef
Copper & Sage Restaurant · Boulder, CO
Jun, 2017 · Dec, 2020
Ran evening pastry production for 90-seat fine dining room and private events up to 120 guests.
Developed 12 signature plated desserts and a rotating frozen dessert program featured in local press.
Cut plate-up time 18% by staging mise and pre-portion systems without sacrificing presentation quality.
Coordinated with savory chefs on tasting-menu pairings and wine-dinner dessert flights.
Pastry Cook
Grand Alpine Resort · Vail, CO
Aug, 2014 · May, 2017
Produced breakfast pastries, plated desserts, and wedding cakes for high-volume mountain resort (peak 1,200 covers/weekend).
Mastered laminated dough, choux, and chocolate tempering under executive pastry chef supervision.
Supported holiday and ski-season banquet production with consistent quality under tight turnarounds.