THE CHEF
Philosophy & Background
“Food begins long before it reaches the plate”
It exists first in its raw state in texture, in structure, in potential. Through technique, restraint, and intention, it is shaped into something more refined. My approach to cooking is grounded in this process. Formally trained in culinary arts, baking and pastry, and hospitality management, my foundation is built on discipline. Technique is not separate from creativity. It is what allows it to exist with clarity and purpose.
At the same time, food is more than structure. It is experience. It is connection. It is the quiet moment created when everything on a plate comes together with intention.
I am drawn to balance, not only in flavor, but in form, texture, and movement. Each dish is considered in its entirety: how it is built, how it is presented, and how it is felt. My work extends beyond individual plates. I am interested in how food exists within larger systems, menus, concepts, and environments. Cooking becomes part of a broader experience, one that is designed as carefully as the dish itself.
Whether simple or composed, the goal remains the same: to create something thoughtful, grounded, and quietly memorable.
Curriculum Vitae
PROFESSIONAL EXPERIENCE
2025 - PRESENT
2025
2022
2018 - 2021
2024 - 2025
2023 - 2024
2022 - 2023
2021 - 2022
2017 - 2020
Line Cook
BREEZES RESORT
Execute hot line, buffet, and restaurant service in a high-volume all-inclusive resort kitchen.
Prepare and cook a wide variety of international dishes while maintaining consistency and presentation standards.
Support both à la carte and buffet operations during peak service periods.
Assist with daily prep, mise-en-place, inventory management, and stock rotation.
Collaborate with pastry and culinary teams across multiple outlets.
Maintain strict HACCP sanitation and food safety standards.
Private Chef
SHORT-TERM CONTRACT
Designed and executed custom multi-course meals for private clients.
Managed ingredient sourcing, menu planning, and mise-en-place preparation.
Delivered refined plating and balanced flavor profiles for personalized dining experiences.
Maintained professional kitchen organization and efficient workflow.
Baker
TURNING STONE CASINO
Produced pastries, breads, cakes, and plated desserts for multiple food outlets.
Decorated baked goods and confections with precision and consistency.
Assisted with daily pastry production planning and inventory management.
Maintained high sanitation standards in pastry and baking operations.
Line Cook
SEAFIRE STEAKHOUSE - ATLANTIS
Post Graduate Certificate in Art & Design Fundamentals
CENTENNIAL COLLEGE
Post Graduate Certificate in Food Media
CENTENNIAL COLLEGE
Bachelor of Science in Food & Beverage Industry Management
JOHNSON & WALES UNIVERSITY
Associate of Science in Baking & Pastry
JOHNSON & WALES UNIVERSITY
Associate of Science in Culinary Arts
THE UNIVERSITY OF THE BAHAMAS
Executed hot and cold station production in a luxury steakhouse serving 300+ covers nightly.
Maintained strict adherence to recipes, plating standards, and portion control.
Ensured compliance with HACCP food safety and sanitation protocols.
Assisted culinary leadership during large-scale events and charity functions.
Maintained organized workstations and efficiency during high-pressure service.
PROFESSIONAL EXPERIENCE