Nine years, four kitchens, one standard.

Culinary Director

Niedlov's Breadworks — Chattanooga, TN

James Beard Semifinalist

• Developed distinct menus for the bakery, café, and catering arms
• Wrote and maintained SOPs and HACCP plans to FDA guidelines
• Held labor and food cost targets while scaling catering volume
• Coordinated across departments to keep production and service in step

Artisan Baker

Niedlov's Breadworks — Chattanooga, TN

• Managed fermentation, proofing, and bake schedules for daily production
• Operated commercial mixers, proofers, and deck ovens at volume
• Held sanitation and consistency standards across every batch

Executive Sous Chef

Easy Bistro & Bar — Chattanooga, TN

MICHELIN Selected · James Beard Semifinalist

• Ran daily operations and a brigade of eight cooks
• Led the pastry program and launched an in-house artisan bread program
• Controlled food cost through disciplined utilization and inventory
• Mentored junior cooks and built the schedule against business needs

Line Cook

The Diving Horse — Avalon, NJ

• Whole-fish and beef butchery, fresh pasta, and bread
• R&D for new menu items and systems to streamline execution

Line Cook

Hearth — Manhattan, NY

James Beard Award Winner · Chef Marco Canora

• Held the standards of a James Beard award-winning kitchen
• Executed complex stations under volume with exact portion control
• Absorbed classic technique and whole-ingredient cooking