Collaborating Artist/Chef
Found Sound Nation, 2015-present
Plan, shop, and execute 3 meals per day for 30-40 international musicians during 2- 3-week residency periods. Work on a tight budget. Accommodate many different diets and cultural traditions. Manage commercial kitchen. Collaborate with musicians in culinary skill-trades.
Culinary Artist in Residence
Atlantic Center for the Arts, 2014-present
Plan, shop, execute and clean after 2-3 meals per day for up to 35 artists, administrators and Board members during 3-week residency periods. Work with a very tight budget. Accommodate dietary restrictions. Manage commercial kitchen and volunteers.
Guest Chef
Won Dharma Center, 2024
Plan, execute and clean after 2 vegetarian meals per day for up to 50 meditation students and ministers during retreats. Accommodate dietary restrictions & focus on reducing food waste.
Space on Ryder Farm, 2023
Plan, shop, execute and clean after 2 meals per day for up to 10 artists and administrators during 6 day residency periods. Accommodate dietary restrictions & focus on farm grown produce while reducing food waste.
Catering Lead & Personal Chef
The Heirloom Chef, 2018-2023
Menu planning, shopping, executing and leading team for multi-course dinner parties of up to 100 guests. Additionally, plan, shop, cook custom meals for families and individuals. Work efficiently to create a week’s worth of nutritious and refrigerator-friendly meals for clients with dietary restrictions.
On Site Catering Chef
Paula LeDuc Fine Catering, 2017-2022
Potliquor Kitchen 2018-2020
Prepare and plate fine dining meals within a large team for up to 2000 guests. Knife skills, build appetizers, finish hot food, salads, work on the plating line, deal with high stress environment.
On Site Chef and Kitchen Manager
Left Coast Catering, 2015-2020
Grace Street Catering, 2012-2020
Prep, cook and plate fine dining meals within a large team for up to 1200 guests. Manage onsite kitchen staff. Manage packing and loading of equipment and prepped food. Knife skills, build appetizers, finish hot food, salads, work in prep kitchen, work on the plating line, deal with high stress environment.
Chef and Project Manager
Oakland Stock, Oakland CA 2012-2020
STOCK, Portland Oregon, 2010-2012
Plan, shop, create and execute budget friendly soup and salad meals for 50-100 guests at this artist granting dinner series
Recipe Developer & Web Content Producer
Ratto’s International Market and Deli, 2012-2018
Develop, execute, and photograph sandwich specials and recipes featuring store products. Develop content for website. Create web and in-store marketing. Generate content and maintain store newsletter.
Community Cookbook Editor & Meal Host
2010-Present
Plan, host, and cook monthly meals for working groups. Coordinate recipe exchanges. Design and execute Community Cookbooks, to aid in silo busting and community building at organizations such as Portland Art Museum
Independent Caterer & Private Chef
San Francisco Bay Area, Portland, OR, & Provence, France 1996-2012
Plan, shop, cook custom meals for families and individuals. Work efficiently to create a week’s worth of nutritious, budget and refrigerator-friendly meals for those with dietary restrictions. Plan, shop, cook, prepare and serve parties of up to 200 guests.
Visiting Artist Coordinator & Chef
Portland State University, 2009-2011
Coordinate weekly meals for visiting artist lecturers in PSU’s art department. Plan, shop and execute vegetarian meals for 25, incorporating donations from local farmers.
Assistant Director and Kitchen Co-Manager
CESTA (Cultural Exchange Station in Tabor), 1997- 2004 (summer months)
Plan, shop, cook, prepare, and serve vegetarian meals for up to 125 guests on a very limited budget. Coordinate volunteer helpers to prep and serve. CESTA was a non-profit arts and resource center in Tabor, CZ.
Languages
English: Fluent. Czech: Conversational. French: Conversational, intermediate writing and reading. Spanish, German: Beginner.
References upon request.