At North Italia, I worked all stations in a scratch Italian kitchen, from sauté and grill to pasta, pizza, pantry, and prep. I supported service of up to 600 covers nightly, maintained inventory and par logs, and assisted with opening a new location.
I was a certified trainer at North Italia, training staff across multiple stations. I also worked as a Line Cook at Coopers Hawks Winery, covering broil and sauté and assisting with monthly Wine Club dinners.
At Bartolotta’s Restaurant Group, I worked in fine-dining and high-volume settings across Italian restaurant, French bistro, and catering work. I prepared seasonal menus and assisted with handmade pasta, stocks, sauces, and protein prep, as well as events and off-site catering.
At American Cruise Line, I prepared three daily meals for 300–400 people and served as Lead Line Chef for crew meals and show plates. I hold an Associate degree in Culinary Arts and certifications in kitchen management and food handling.
