Austin, TX  Gigs
Front of House Staff
Ramen Tatsu-Ya
​??- present
Server,  runner, ordering
Sous Chef
Kemuri Tatsu-Ya
​??- present
Managed line cooks , ordering, cooked on the line
Line Cook
Backbeat
​November 2016- ??
Cook small plates and delightful  snacks at this cocktail mecca.
Server and Line Cook
​L'Oca d'Oro 
June 2016-November 2016
Front of the house staff member as well as line cook at this new, high profile Italian restaurant. 
Server
Peche and Isla
​June, 2015 to present
Server in these  high-volume  downtown sister restaurants both with progressive craft cocktail programs.
Line Cook
Dai Due
April 2015-October 2015
Worked  prep, on the line and grill. Worked at the table for major events. 
Line Cook
Gardner
October, 2014-April,  2015
On the opening team for this vegetable-forward restaurant
Pizza Cook
​King Bee Lounge
Concurrent to Gardner
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Line Cook
​La Condesa
June 2014-October 2014
Line Cook in this high volume, award-winning, and nationally lauded restaurant. 

Portsmouth, NH Gigs

 Line Cook and Server

Moxy Restaurant Portsmouth, NH

June, 2013-June 2014   (staged from September, 2012-June 2013)

Line Cook in this award-winning, nationally recognized restaurant. Responsible for daily prep, and cooking as well as organization.  Began at Garde  Manger  station then progressed  to grill, sauté and more.  

Other duties included heading the kitchen when the Executive Chef Matt Louis and Sous Chef were absent and expediting, creating innovative dishes, delivering high quality, great tasting food to  guests, and keeping an impeccable kitchen and prep area.  

In addition, I worked with James Beard Award Semi-Finalist Chefs including Chef Evan Hennessey  on projects like their In the Moment improv dinners at Moxy and the restaurant's popular "No Menu Monday" dinners. 

I was also a server here. 
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Find out more about Moxy here. 
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Line Cook

When Pigs Fly, Kittery, Maine

November, 2012-June 2013

Line Cook in this high volume artisan pizza and creative small plates restaurant.  Responsible for prep, cooking on the line, menu development, and more.  Learned charcuterie and sous vide techniques from then Executive Chef  Ben Hasty (now at Thistle Pig). 

Find out more about When Pig's Fly here.  

Other Restaurant Experience

Waitress and front of house

Moxy Restaurant, Portsmouth, NH
January,  2013-May-2013

Prior to becoming a line cook at Moxy I was a server  in this high volume restaurant. Duties included prep work, knowledge of food allergies, customer service.

In addition, I worked front of the house at two more Portsmouth, NH restaurants, Cafe Mediterraneo and The Portsmouth Brewery.  

I am a graduate of Portsmouth High School, Portsmouth, NH. Class of 2011.