Passionate event manager, food stylist, and professional chef with over 15 years of experience in planning, coordinating, and executing events and food product styling. I have leveraged culinary production and management expertise gained through various roles within the food industry, including catering, restaurants, bakeries, and photo shoots.
SKILLS AND HIGHLIGHTS
Innovative and creative recipe development
Motivated and detailed oriented self-starter
Visual aesthetics and brand integrity
Studio and shoot coordination and collaboration with design teams
Styled, catered and served high-profile clientele including Martha Stewart, Marcela Valladolid, Rick Bayless, Brian Boitano
EXPERIENCE
Senior Event Manager and Event Producer
The Fire Society LLC.
San Francisco, CA
September 2022 to Current
Manage events on site for all brands: Foxtail, Radish, and Tonic, and oversee the TFS production team in day-to-day event production.
Director of Culinary Operation
Always Fishing Events and Catering
Oakland, CA
October 2021 to July 2022
Managed and oversaw menu development, equipment inventory, and daily kitchen operations. Developed training materials for all FOH and BOH staff, and executed cross-functional staff trainings. Collaborated communication with the Sales Team for pre-production and production. Stepped into production rolls when needed to execute events, tasks and development projects.
Spearheaded new projects for the organization, created training materials, and hired staff.
Chef
Breakwater Barbeque - El Granada, CA
2020 to 2021
Oversaw weekly inventory including ordering, preparation, and staff for daily production for in-house service and take out orders. Ran the smoker, butchered and seasoned meats. Created weekly specials and seasonal menu items. Managed relationships with a local farms for seasonal produce on the menu. Maintained a clean and organized kitchen and service line.
Worked with the owner since the opening of the restaurant during the pandemic. As well as ran events and prep for his catering "Native Catering" company for a couple years prior to the Breakwater BBQ Restaurant.
Contributed to photo and film production including food styling, and working with freelance photographers and videographers.
La Cocina - San Francisco, CA.
2019 - 2020
Volunteer
2019 - Holiday Gift Boxes Styled 5 types of gift boxes with 10 businesses including NeoCocoa Confections, Kika’s Treats, ClaireSquares, and Don Bugito.
2020 - Fall 2020 Packaged Product catalogue. Collaborated with Larissa Cleveland Photography and Uniqlay Ceramics for individual and group shots with 15 businesses including Don Bugito, Teranga, Sal De Vida Gourmet, and Estrellita’s Snacks.
Food Stylist/Recipe Consultant
2008 – 2019
Royal Prestige – Madison, WI
Lead Food Stylist and Recipe Consultant for Cocina Max, a quarterly magazine distributed internationally, with images also used for social media, website and corporate marketing
Styled shoots for prominent food celebrities including Marcela Valladolid, Andrea Legarreta and Chef Pepin
Work closely with Art Director to create shoots based on client needs while also coordinating with Corporate Chef to refine recipes
Collaborate with various teams including Art Director, Photographer, Set Stylist and multiple assistants within strict deadlines of pre/pro/post-production schedule
Responsible for food sourcing and prop management with close attention to budget guidelines
Leverage culinary tactics to enhance shoots and differentiate food/product while maintaining recipe and brand integrity
Event Manager
2017 – 2022
Executive Sous Chef
2012 – 2015
Culinary Eye Catering and Events – San Francisco, CA
Event Manager/Executive Sous Chef/Food Stylist for partner event spaces and wineries
Managed a team of 30+ including cooks, servers and bartenders for parties that ranged from small, intimate fine dining parties of six to large corporate events of 1,000+ attendees
Conceptualize and elevate event menu to exceed client expectations
Plan, order, execute and manage food and preparation for event production
Head Baker/Training Manager
2017 – 2019
Black Jet Bakery – San Francisco, CA
Head Baker for boutique bakery named best in the Bay Area for Thanksgiving Pies (SF Chronicle) and Best Bakery in the West (Sunset Magazine)
Produced 3,000+ pies and 500+ cakes and treats for the holiday season
Assisted with ordering and maintaining food inventory levels
Managed production output and training of at least six employees
Chef/Kitchen Manager
November 2016 – March 2017
Bar Gyu – Niseko, Japan
Developed and managed food program for a high-end, seasonal whiskey bar in northern island of Hokkaido
Responsible for sourcing, ordering and producing food menu for whiskey and sake pairing
EDUCATION
Restaurant Ownership and Culinary Arts, 2 Year diploma program
2006 – 2008
Art Institute of Vancouver, CA