BESITO Mexican Restaurant
Executive Chef • December 2017 to present
Responsibilities include managing all activity in the fast-paced, high-volume kitchen of this popular Ardmore, PA restaurant. In addition to daily duties of planning menus and managing staff while overseeing preparation of the lunch/dinner orders — train kitchen personnel, purchase freshest ingredients while controlling food costs, and maintaining highest sanitation standards. 

Culinary Consultant and Executive Chef • Nov 2014 to Dec 2017
At this extremely busy Main Line, PA restaurant, responsibilities included expanding the menu to increase the restaurant’s popularity. Within several months, the restaurant was featured in publications and began winning awards. Daily duties included teaching new employees culinary techniques, managing food and labor costs, creating daily specials, and working all stations on the line to expedite lunch/dinner service. 

AVENIDA Restaurant
Owner and Executive Chef • March 2009 to November 2014
As owner and executive chef of this award-winning Latin restaurant located in Mt. Airy, PA, created and prepared signature dishes lauded by Philadelphia magazine, The Philadelphia Inquirer, and ABC News, among others. Responsibilities included hiring and managing kitchen staff, keeping ingredients fresh and within budget, and managing the catering contracts for dozens of monthly parties and meetings. Was lead on acquiring our PA liquor license, then purchased and managed a full bar that specialized in tequila.

Owner and Chef • September 2004 to March 2009
As the owner and kitchen/catering chef at this prepared food gourmet market in Gladwyne, PA, created a case of prepared food items — ranging from deli to signature Guatemalan dishes. Prepared hundreds of catered meals for breakfast, luncheons, dinners, parties, and holiday parties. Won national media attention from outlets ranging from The Philadelphia Inquirer to Money magazine and CNN. Won nearly a dozen local awards, including “Best Gourmet Grocery,” and “Best of Gladwyne” for five years in a row.

BLACK SHEEP Restaurant and Pub
Chef • May 2000 to September 2004
Hired by this Rittenhouse Square restaurant to create an inviting, customer-friendly menu that included delicious "Pub Grub" that would entice late-night diners. Responsibilities included hiring/firing staff, scheduling, ordering, and creating seasonal menus, banquet and bar menus.

Chef de Cuisine • May 1998 to May 2000
Assisted critically acclaimed Chef Philippe Chin in opening new French/Asian restaurant. Responsibilities included scheduling and supervising employees, banquet production/turn out, lunch and dinner prep, development of daily specials and menus. In charge of production, ordering, and staffing.

STRIPED BASS Restaurant and Bar
First Cook • May 1994 to May 1998
Worked all stations in this premier seafood-dining restaurant. Assisted sous chef with daily specials in this award-winning Philadelphia restaurant known for its high-end flair — and being the spot for the anniversary scene in “The Sixth Sense.”

DOCK STREET Brewery and Restaurant
Sous Chef • May 1991 to May 1994
Created daily specials, expedited orders to line staff, supervised line cooks, prepared staff for lunch and dinner. Worked all stations in this creative brewpub. ​​​​​​​
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