Mise at Place Catering, Cayman Islands, 2/2017 to 10/2019.

Oversee team of 192 chefs at 12 outlets catering VIP events with up to 5,000 attendees each and an average of 6,000-7,000 customers served weekly.

Recruit, hire, and train staff on cooking techniques and overall standards.

Develop new menus and control food quality and presentation.

Manage budgets and costs of food and equipment.​​

HHG Advisory Services Ltd, Margaritaville Hotel Grand Cayman, Local Hotel, Bonfire QSR, Swirl Ice Cream Boutique, Yara Global Steak House, Cayman Islands, 5/2016-1/2017.

Corporate Food Manager & Culinary Director for seven dining venues in two hotels.

The Westin Hotel Resort & Club (5 Stars), Punta Cana, Dominican Republic, 8/2015-4/2016.

General Food Manager for The Westin Punta Cana Hotel & Club and Playa Blanca Beach Club with six venues and one convention center.

Palladium Hotel Group, Dominican Fiesta Hotel & Casino (5 Stars), Santo Domingo, Dominican Republic, 6/2017-8/2015.

Drove general improvement project for hotel with 283 rooms, convention center with capacity for 2.000 guests, two restaurants, snack bar, healthy coffee shop, lobby bar, and room service.

Palladium Hotel Group, Hard Rock Hotel Ibiza (5 Stars), Ibiza, Spain, 4/2014-6/2014.

Instrumental to opening first Hard Rock Hotel in Europe. Chef Supervisor and gastronomic consultant for 493-room hotel and 10 venues.

Disney Cruise Lines, Florida, USA, 8/2012-1/2014.

Managed kitchen, costs, inventory, personnel, and recipe development on ship with 4.000 passengers, 1800 crew, and 10 venues.

Grupo Cobeca, SH Hotel Boutique Ingles de Valencia, Spain, 1/2012-4/2012.

Provided administrative and operational management of hotel kitchen, charting, and quality; Executive Advisor to Food & Beverage Department at hotel with 63 rooms and two fine dining restaurants.

Batle Group, Hotel Paradise Club & Spa, Menorca, Spain, 4/2011-11/2011.

Managed operations, administration, staff training, performance optimization, and hotel kitchen serving 395 rooms and two restaurants

Barcelo Hotels & Resorts Group, Mallorca, Spain, 9/2010-3/2011.

Covered all kitchen stations, recommended new techniques and improvements, and served as Chef in Charge at hotel with 276 rooms and three venues

Costa Cruceros Iberocruceros Cruises, Grand Voyager and Grand Celebration, 2009 to 2010.

Designated Executive Chef’s high-reliance person; directed kitchen operations, supervised and coordinated production and handling of raw materials, and managed HACCP tracking for ships with up to 2200 passengers and 800 crew

The Westin Valencia Hotels & Resorts, Valencia, Spain, 2006, 2008, 2009.

Executive Chef during three seasons at hotel with 135 rooms and four venues

Cocina Precocinada SL, Valencia Spain, 2007-5/2008.

Directed central kitchen, performed research and development of new cooking techniques, and hired and supervised staff.