Portfolio
House-made Crusty Artisan Bread: Developed for multiple brands to use for sandwiches and table bread. This in-house innovation reduced food costs significantly over sourcing off-the-shelf product.
Sesame Seared Ahi Tuna Entree: With mixed greens, shaved onions, baby heirloom tomatoes, and avocado salad with sweet and spicy citrus soy vinaigrette. This was added as core menu item at the 1910 Public House Restaurant and generated high demand appealing to “health conscious”demographic which expanded clientele.
Bison Grilled Cheese and Pickled Cider Onions: An item I crafted to provide a unique twist on the expected bison plates at Ted’s Montana Grill. It was a popular item that drove lunch sales.
Classic Margherita Pizza: Garlic, Extra Virgin Olive Oil, Fresh Mozzarella & Shredded Mozzarella, Roma Tomato, Basil, Salt & Pepper. Streamlined ingredients lowered cost. Developed for Maddios.
Pulled Bison Brisket Entree: Gravy, garlic mashed potatoes, buttered carrots. In keeping true to my commitment to source the highest quality cost effective bison, I travelled out West to meet personally with prime Bison farmers. What resulted was the introduction of a Bison brisket that updated the core staples menu with an “on trend” product that would increase sales. Personally developed training plan and conducted site visits to ensure consistent execution in all Ted’s Montana Grill Restaurant locations across the US.
Created a new Category with Calzone’s with the goal to make the menu more well rounded for Maddio's.
Crafted breakfast items to enhance that menu category to meet the needs of “Gluten-Free” patrons. This dish and others were engineered to expand the gluten-free category for the Crafthall Kitchen Restaurant.
Core menu items for a taco concept
24 hour Brined Chicken in a lemony thyme butter pan sauce with yellow and green snap beans, and steamed potatoes. Became a high demand core menu item. Crafted for 440 Kitchen
Mediterranean Salad and “Foldwich”: Grilled chicken, goat cheese, artichokes, sun-dried tomatoes, portabella mushrooms, tomatoes, arugula lettuce, olive tapenade and Greek dressing. Crafted a line of sandwiches from scratch using existing homemade dough. This item eliminated 3 SKU’s for Maddio’s.
Created a whole line of Gluten-Free tasty chicken fingers: Traditional, Coconut, and Southern Fried for Crafthall Restaurant.
