Executive Chef
Maison Roux Culinary Group · New Orleans, LA
2021 · Present
• Direct culinary vision, menu development, and daily operations for a 42-person brigade serving 500+ covers weekly across two neighborhood concepts.
• Reengineered purchasing and prep systems, reducing food cost by 8% while protecting ingredient quality and seasonal Gulf Coast identity.
• Coach sous chefs and line leads through structured tastings, station standards, and quarterly development plans; promoted 11 team members internally.
• Partner with ownership on hiring, vendor negotiations, kitchen safety, and special-event execution for festivals, weddings, and private dinners.
Sous Chef / Kitchen Manager
Crescent Harbor Hotels · New Orleans, LA
2017 · 2021
• Managed dinner-service execution, banquet production, and labor planning for a 220-room property with three outlets and $4.2M annual F&B revenue.
• Built cross-training plans that improved schedule flexibility and cut overtime 14% during peak convention seasons.
• Led HACCP audits, receiving controls, and allergen protocols, maintaining a clean record across four annual health inspections.
• Collaborated with the Executive Chef on menu rollouts, vendor tastings, and seasonal hiring for a 35-person kitchen team.
Line Cook → Chef de Partie
Bayou & Brass Bistro · New Orleans, LA
2013 · 2017
• Progressed from garde manger to Chef de Partie while mastering butchery, sauces, wood-fire cookery, and classic Louisiana foundations.
• Executed 250+ covers per service with precise mise en place, clean station handoffs, and consistent plating during peak weekends.
• Trained six new cooks on prep lists, knife safety, sanitation, and the bistro’s rotating seasonal menu.
• Earned quarterly recognition for composure under pressure, low waste practices, and dependable teamwork.