Curriculum Vitae

April 2009 to Present
JCP Restaurant Development & Consulting LLC.

1995 - March 2009
Vice President, Restaurant Operations and Development

AQUA Restaurant, AQUA Development Corp.

San Francisco, CA

Created concepts for, opened and managed the following world class Restaurants: Aqua Restaurant in San Francisco, Charles Restaurant at Nob Hill, Aqua Bellagio in Las Vegas, Nob Hill at the MGM Grand in Las Vegas, Aqua in Laguna Nigel, CA, Redwood Park in the Transamerica building in San Francisco, Pisces in Burlingame, CA, Café de la Presse, a French bistro in San Francisco, and Rouge et Blanc, an upscale Wine Bar in San Francisco.

Developed, managed and delivered state of the art, hands-on, comprehensive training to management, Food and Beverage staff, Banquet and Catering staff.

Prepared budgets, created forecasts and did complex P&L analyses for this combined 20 million-dollar business, resulting in 25% to 30% increase of revenue due to exceptional service, and extra sales in wines and food.

Applied my extensive, wide-ranging, and practical Restaurant management experience in developing proposals and creating formal business plans for the establishment of productive Premier Restaurant facilities in Boston, New York, Denver, and Los Angeles.

Director of Food and Beverage
Argyle Hotel (formerly the St James Club Hotel)
Los Angeles, CA

Served on the hotel’s management team that organized and set policy for the grand reopening of this elegant first class Hotel.

Opened the Hotel’s specialty, deluxe 5 stars, Fenix Restaurant. Developed and delivered state of the art, hands-on training to management, Food and Beverage, Banquet, and Catering staff, Room Service and special VIP parties.

Prepared budgets and created forecasts for this multi-million-dollar enterprise.

Developed new and significant marketing initiatives for the Restaurant, enhanced Banquet facilities, improved Room Service functions. With increased service, numbers went up 25%.

Director of Bar and Restaurants
Four Seasons Hotel at Beverly Hills
Los Angeles, CA

Managed the daily operations of the Gardens Restaurant, as well as the operations of the Hotel’s lounge/bar, Room Service, Terrace, and Private Dining Room activities.

Trained food, beverage, Room Service, Banquet, Catering and Restaurant staff. Introduced team-building techniques that enhanced the service orientation of all staff in this Five-Star/Five Diamonds Hotel.

Developed effective techniques for trouble shooting wine, food and unique service issues.

General Manager, the Café Pierre, Rotunda, Restaurants and Lounge
Four Seasons Pierre Hotel
New York, NY

Managed and directed operations and services at this Hotel’s exclusive, Premier Restaurant, Café Pierre, and Rotunda.

Prepared budgets and P&L.

Developed and delivered staff training emphasizing a sophisticated and polished service orientation to meet the special requirements and expectations of this Restaurant’s discriminating clients.

Developed in-service troubleshooting for Room Service, the Wine Department, and the Restaurant/Lounge functions.

General Manager
Edwardian Room, Plaza Hotel
New York, NY

Managed and directed operations and services for the Plaza Hotel’s Premier, Deluxe Restaurant, the Edwardian Room, part of the Trump Organization.

Successfully met extensive and sophisticated service demands and productively met tight schedules and deadlines. Managed business development, payroll, training, hiring and ongoing human resources issues. Prepared budgets and forecasts. Trained staff. Booked special parties. Helped service troubleshooting in Room Service and Catering/ Banquets.


Served in various management capacities in hospitality and food-service environments in Southern California, most notably, the Five-Stars/ Five-Diamonds, Café Russe at L’Ermitage Hotel in Beverly Hills (1978-1984), Bistro Garden, Le Chardonnay, in Beverly Hills, and the acclaimed Skyroom (1984-1989), the Premiere Restaurant in the Renaissance of Long Beach CA.


Featured in various articles and pieces on restaurant style and management:
France, Los Angeles, and San Francisco (prints and television)

Host-of-the-Year presented by Long Beach Hotel and Visitors’ Council, 1986

Honored by California Restaurant Writers’ Association, Top-Five Maitre D’s, 1985, 1986

4 Stars by Michael Bauer, San Francisco Chronicle

Nominated for best service, by the James Beard Foundation 2001

2 Stars by Guide Michelin since 2005

Rated among the top three restaurants in SF area by Zagat for more than 17 years

Panelist in different symposiums organized by Zagat, UCSF, Gastronomy by the Bay, Four Seasons Hotel, and Les Concierges

References upon request