PRIVATE FAMILY
Boston, MA, USA
November ‘20 - Present
Role: Chef Privé de Cuisine. My role mainly revolves around food sourcing, kitchen management, and cuisine preparation for the family and their guests. Only the highest quality food is sourced from the best Boston has to offer utilizing elite companies that supply Michelin starred restaurants with rare goods. Cuisines range from Mediterranean to Southeast Asian to New American, and varies from casual to formal dining styles, personal parties, and events. As with all Private Cheffing at this level, the details remain Private.
Role: Chef Privé de Cuisine. My role mainly revolves around food sourcing, kitchen management, and cuisine preparation for the family and their guests. Only the highest quality food is sourced from the best Boston has to offer utilizing elite companies that supply Michelin starred restaurants with rare goods. Cuisines range from Mediterranean to Southeast Asian to New American, and varies from casual to formal dining styles, personal parties, and events. As with all Private Cheffing at this level, the details remain Private.
INTERCONTINENTAL REAL ESTATE CORP.
Boston, MA, USA
May '19 - November ‘20
Role: Chef Privé de Cuisine & Catered Small Events
My role encompassed all culinary duties and kitchen management from my employers individual needs to private parties, executive VIP dinners, and catered events of CEO / Owner and his family. Due to their status, this position demanded confidentiality and professionalism.
Role: Chef Privé de Cuisine & Catered Small Events
My role encompassed all culinary duties and kitchen management from my employers individual needs to private parties, executive VIP dinners, and catered events of CEO / Owner and his family. Due to their status, this position demanded confidentiality and professionalism.
THE BYRNE FAMILY
Boston, MA, USA
June '17 - May '19
Role: Chef Privé de Cuisine, Personal Masseur
My role subsumed all aspects of preparation and service of the family’s meals and kitchen organization. This included hosting / entertaining their guests as well as coordinating meal logistics for parties or events at their various homes and private jets. No expense was spared in food sourcing, preparation, and outsourcing the best sommeliers and servers per request. Much time was spent at the famous Yellowstone Club in Montana, where I facilitated private VIP parties with discretion and elegance.
Role: Chef Privé de Cuisine, Personal Masseur
My role subsumed all aspects of preparation and service of the family’s meals and kitchen organization. This included hosting / entertaining their guests as well as coordinating meal logistics for parties or events at their various homes and private jets. No expense was spared in food sourcing, preparation, and outsourcing the best sommeliers and servers per request. Much time was spent at the famous Yellowstone Club in Montana, where I facilitated private VIP parties with discretion and elegance.
ACRO REVOLUTION
Harrisonburg, VA, USA
June, 2017
June 1 - 15, 2014
Role: Chef de Cuisine
Acro Revolution is an organization that provides acrobatic yoga teacher trainings and festivals. As Chef, my responsibilities included setting up a totally operational kitchen, sourcing all protein and produce from local markets and companies, ordering, budgeting, menu planning, whole animal butchery, food preparation, coordination with management, and training of kitchen staff. We provided three meals per day plus snacks to 50+ trainees for 15 - 20 days at a time.
June 1 - 15, 2014
Role: Chef de Cuisine
Acro Revolution is an organization that provides acrobatic yoga teacher trainings and festivals. As Chef, my responsibilities included setting up a totally operational kitchen, sourcing all protein and produce from local markets and companies, ordering, budgeting, menu planning, whole animal butchery, food preparation, coordination with management, and training of kitchen staff. We provided three meals per day plus snacks to 50+ trainees for 15 - 20 days at a time.
MEZZE BISTRO & BAR
Williamstown, MA, USA
July '16 - June '17
Role: Tournant, Junior Sous Chef
One of the original farm-to-table restaurants. Fulfilled whatever position the kitchen needed for that day. Seasonal locally-driven menu changes daily. Duties: meat and fish butchery, food storage, and assisting all stations: general prep, garde-manger, dessert, grill, entremetier, expeditor, and running the kitchen whenever needed.
Role: Tournant, Junior Sous Chef
One of the original farm-to-table restaurants. Fulfilled whatever position the kitchen needed for that day. Seasonal locally-driven menu changes daily. Duties: meat and fish butchery, food storage, and assisting all stations: general prep, garde-manger, dessert, grill, entremetier, expeditor, and running the kitchen whenever needed.
GOLDIE GROUP
Boston, MA, USA
January - March, '16
Role: Chef Privé de Cuisine
Hired by management to prepare lunch and dinner meals six days a week for the corporate executives of the company. My position consisted of menu planning, budgeting, kitchen setup and cleanup, food sourcing, food execution, portioning, and storage.
Role: Chef Privé de Cuisine
Hired by management to prepare lunch and dinner meals six days a week for the corporate executives of the company. My position consisted of menu planning, budgeting, kitchen setup and cleanup, food sourcing, food execution, portioning, and storage.
DEUXAVE
Boston, MA, USA
September '13 - May '14
Role: Tournant, Poisonnier
A renown 5-Star establishment in Boston, Chef / Owner Chris Coombs is a former C.I.A. classmate. I worked under Chef Adrienne Mosier as tournat, with main responsibility as the poissonier station.
Role: Tournant, Poisonnier
A renown 5-Star establishment in Boston, Chef / Owner Chris Coombs is a former C.I.A. classmate. I worked under Chef Adrienne Mosier as tournat, with main responsibility as the poissonier station.
WAT PHRA DHAMMAKAYA
Pathum Thani, Thailand
December '12 - June '13
Role: translator, monk guardian and masseur, caretaker, friend of hermits, website consultant and design advisor, featurette film editor, screenwriter, script supervisor, first assistant director, youth project ethics curriculum advisor, assistant curriculum designer, logbook graphic design assistant, live translator, editor, poster boy, voiceover artist, diplomat, VIP coordinator, tradition 'bridge-builder', monk-minivan chauffeur...etc. Majority of time was spent on compiling, editing and designing the student Logbook/Journal for the V-Star Nepal project, as well as preparing for and assisting in the Nepal Teacher Training Retreat held at Koh Yao Noi, Thailand in April '13. All other things were done in the meantime.
Years '08 - '10 (fully ordained as a bhikkhu during this time)
Role: meditator, translator, retreat assistant, Dharma student, VIP caretaker and coordinator, sharer of Dharma and Meditation when asked
Role: translator, monk guardian and masseur, caretaker, friend of hermits, website consultant and design advisor, featurette film editor, screenwriter, script supervisor, first assistant director, youth project ethics curriculum advisor, assistant curriculum designer, logbook graphic design assistant, live translator, editor, poster boy, voiceover artist, diplomat, VIP coordinator, tradition 'bridge-builder', monk-minivan chauffeur...etc. Majority of time was spent on compiling, editing and designing the student Logbook/Journal for the V-Star Nepal project, as well as preparing for and assisting in the Nepal Teacher Training Retreat held at Koh Yao Noi, Thailand in April '13. All other things were done in the meantime.
Years '08 - '10 (fully ordained as a bhikkhu during this time)
Role: meditator, translator, retreat assistant, Dharma student, VIP caretaker and coordinator, sharer of Dharma and Meditation when asked
FROG LOTUS YOGA
North Adams, MA, USA
May '11 - Present
Role: Chef, Reusi Dat Ton Instruction, Website Designer
An internationally acclaimed studio offering yoga and massage trainings. My role incorporated establishing a fully functioning kitchen, menu planning, produce ordering, kitchen staff hiring and training, and all food preparation and service to 20+ trainees two meals per day for multi-week intensive trainings. We catered to vegetarian, vegan, gluten-free, and allergy requests using highest quality produce highlighting local farms in the Berkshires.
Role: Chef, Reusi Dat Ton Instruction, Website Designer
An internationally acclaimed studio offering yoga and massage trainings. My role incorporated establishing a fully functioning kitchen, menu planning, produce ordering, kitchen staff hiring and training, and all food preparation and service to 20+ trainees two meals per day for multi-week intensive trainings. We catered to vegetarian, vegan, gluten-free, and allergy requests using highest quality produce highlighting local farms in the Berkshires.
TRIPLE GEM SCHOOL OF THAI MASSAGE
North Adams, MA, USA
May '11 - Present
Role: Assistant Director, Lecturer: Thai Massage Philosophy - Meditation - Language, Researcher, Website Designer
As Assistant Director, I support the Director in curriculum development, faculty relations, booking workshops, website design and maintenance, and certification instruction. The lectures I specialize in include: Thai Massage History and Background, Meditation, Ruesi Dat Ton: Thai Self-Care Exercises, and Ethics of Thai Masseurs. In addition to these duties, I also provide treatments when needed.
Role: Assistant Director, Lecturer: Thai Massage Philosophy - Meditation - Language, Researcher, Website Designer
As Assistant Director, I support the Director in curriculum development, faculty relations, booking workshops, website design and maintenance, and certification instruction. The lectures I specialize in include: Thai Massage History and Background, Meditation, Ruesi Dat Ton: Thai Self-Care Exercises, and Ethics of Thai Masseurs. In addition to these duties, I also provide treatments when needed.
PURE FOOD & WINE
NYC, NY, USA
August '11 - October '11
Role: Pastry Cook
Renowned Raw/Vegan fine-dining restaurant under the infamous Chef Sarma Melngailis. Duties: dessert menu and juice bar pastry item preparation, chocolate work, and wholesale production.
Role: Pastry Cook
Renowned Raw/Vegan fine-dining restaurant under the infamous Chef Sarma Melngailis. Duties: dessert menu and juice bar pastry item preparation, chocolate work, and wholesale production.
PANGAEA LOUNGE
North Bennington, VT, USA
September '10 - May '11
Role: Sous Chef de Cuisine
Two restaurants in one building, the Lounge concentrated on contemporary world comfort-cuisine in a cozy home style environment. Duties: overseeing Lounge food prep, daily specials, expediting, and food service while operating the sauté station.
Role: Sous Chef de Cuisine
Two restaurants in one building, the Lounge concentrated on contemporary world comfort-cuisine in a cozy home style environment. Duties: overseeing Lounge food prep, daily specials, expediting, and food service while operating the sauté station.
THE VERVE AT NORTHSHORE
PATTAYA, THAILAND
August '06 - March '07
Role: Executive Chef
Northshore Condominiums is a residential building that overlooks the North Pattaya Beach. Hired to open a fine-dining mediterranean restaurant within the premises and oversaw all facets of the kitchen setup, equipment ordering, menu planning, food sourcing, food budgeting, staff hiring, staff training, coordination with front-of-the-house, style of service and atmosphere, conferences / meetings with management, and clientele relations.
Role: Executive Chef
Northshore Condominiums is a residential building that overlooks the North Pattaya Beach. Hired to open a fine-dining mediterranean restaurant within the premises and oversaw all facets of the kitchen setup, equipment ordering, menu planning, food sourcing, food budgeting, staff hiring, staff training, coordination with front-of-the-house, style of service and atmosphere, conferences / meetings with management, and clientele relations.
THE COUNTRY HOUSE MONTALI
Tavernelle di Panicale, Umbria, Italy
April '06 - June '06
Role: Chef de Partie
A stunning Italian Villa nestled within a picturesque panoramic olive orchard in the hills of Umbria. Chef /Owner Maria Lucia Simoes da Cunha’s cuisine was vegetarian and mediterranean based at the time. Duties: overseeing all food prep, plating the daily set lunch & dinner menus, and managing the inventories and food storage.
Role: Chef de Partie
A stunning Italian Villa nestled within a picturesque panoramic olive orchard in the hills of Umbria. Chef /Owner Maria Lucia Simoes da Cunha’s cuisine was vegetarian and mediterranean based at the time. Duties: overseeing all food prep, plating the daily set lunch & dinner menus, and managing the inventories and food storage.
RESTAURANT TAILLEVENT
Paris, France
July '05 - April '06
Role: Stagiere - Chef De Partie
World famous Michelin starred establishment. Apprenticed in poisson preparation, fabrication, and storage. Promoted to the line and worked to prepare and plate poisson dishes under renowned French chefs Alain Soliveres and MOF Fabrice Brunet, during the reign of Monsieur Jean-Claude Vrinat.
Role: Stagiere - Chef De Partie
World famous Michelin starred establishment. Apprenticed in poisson preparation, fabrication, and storage. Promoted to the line and worked to prepare and plate poisson dishes under renowned French chefs Alain Soliveres and MOF Fabrice Brunet, during the reign of Monsieur Jean-Claude Vrinat.
INDOCHINE 21
Vienna, Austria
April '05 - June '05
Role: Stagiere
French / Southeast Asian fusion restaurant by famed Austrian Chef Wini Brugger. Assisted with mise-en-place on all stations. Promoted to working the dessert, cold, and hot line stations under the guidance of Chef Brugger and Robert Schirmbrand.
Role: Stagiere
French / Southeast Asian fusion restaurant by famed Austrian Chef Wini Brugger. Assisted with mise-en-place on all stations. Promoted to working the dessert, cold, and hot line stations under the guidance of Chef Brugger and Robert Schirmbrand.
KONDITOREI SZEP
Vienna, Austria
March '05 - May '05
Role: Stagiere
Old-School Austrian Konditorei pastry shop. Apprenticed under Chef Szep in all pastry preparation and production. May he rest in peace.
Role: Stagiere
Old-School Austrian Konditorei pastry shop. Apprenticed under Chef Szep in all pastry preparation and production. May he rest in peace.
RESTAURANT L'ESSENTIEL
Chambery, France
December '04 - March '05
Role: Stagiere
Michelin starred establishment of Jean-Michel Bouvier. Apprenticed under Chef Bouvier and Alexandre Ongaro. Duties: mise-en- place for all stations, canapé and aperitif station, and assisting in plating dishes for lunch and dinner services.
Role: Stagiere
Michelin starred establishment of Jean-Michel Bouvier. Apprenticed under Chef Bouvier and Alexandre Ongaro. Duties: mise-en- place for all stations, canapé and aperitif station, and assisting in plating dishes for lunch and dinner services.
ACF CULINARY COMPETITOR
Hyde Park, NY, USA
November '03 - July '04
Role: Competitor
Trained directly under Certified Master Chef (C.M.C.) Thomas Griffiths for the 2004 ACF Student of the Year competition. Finished as Runner-up for the National Competition in Orlando, Florida.
Role: Competitor
Trained directly under Certified Master Chef (C.M.C.) Thomas Griffiths for the 2004 ACF Student of the Year competition. Finished as Runner-up for the National Competition in Orlando, Florida.
J.W. MARRIOTT BANGKOK
Bangkok, Thailand
March '03 - September '03
Role: Externship for C.I.A. Culinary Degree
Trained as tournad in the hotel’s outlets, primarily at the award-winning restaurant The New York Steakhouse, all under chefs Mark Cawley, Andre Buser, and Chachpol Suaisom.
Role: Externship for C.I.A. Culinary Degree
Trained as tournad in the hotel’s outlets, primarily at the award-winning restaurant The New York Steakhouse, all under chefs Mark Cawley, Andre Buser, and Chachpol Suaisom.
CARAMBOLA BEACH RESORT
St. Croix, U.S.V.I.
'96 - '98
Role: Apprentice
Worked the Sunday brunch omlette station and Friday night buffet grill station. My first time training in a kitchen at the young age of 12. Thank you Momma (and sometimes Daddio) for all the times you drove me to the resort in the early morning and supported me emotionally, energetically through my earlier years! I Love you.
Role: Apprentice
Worked the Sunday brunch omlette station and Friday night buffet grill station. My first time training in a kitchen at the young age of 12. Thank you Momma (and sometimes Daddio) for all the times you drove me to the resort in the early morning and supported me emotionally, energetically through my earlier years! I Love you.
