My own concepts — from established operations to ideas still taking shape. Plus the organization where I currently serve as Corporate Executive Chef.
Corporate Executive Chef
Custom Culinary is a leading foodservice sauce and base manufacturer, serving professional kitchens across North America. As Corporate Executive Chef, I lead culinary innovation, product development, and trend ideation — presenting our products to major foodservice brands and helping shape the future of commercial culinary.
This role bridges chef-driven creativity with commercial scale, translating innovative ideas into products that professional chefs trust in real kitchens every day.
American comfort, elevated.
A celebration of the American classics done right. Smash burgers with proprietary blends, hand-stretched pies, and the kind of sides that make you forget about your diet. Comfort food that respects the craft.
Born from the simple idea that casual food doesn't have to be careless food.
Asian fusion, Palm Beach style.
A concept exploring the intersection of Asian culinary traditions and South Florida ingredients. Bold sauces, perfect rice, and the kind of flavors that wake you up.
Currently in development — refining the menu, sourcing partners, and building the foundation for launch.
Modern Cuban, rooted in tradition.
A modern Cuban eatery that honors the classics while pushing forward. Picadillo reimagined, ropa vieja refined, and Cuban coffee that respects the ritual. Currently operating as an active pop-up while scouting permanent locations.
The food of my heritage, served with the technique of my training.
Charcoal yakitori. Palm Beach nights.
An intimate yakitori concept built around charcoal, craft, and conversation. Each skewer a meditation. Each course a reveal. Japanese technique meets Florida ingredients in a space designed for lingering.
Currently in concept development — testing techniques, refining the vision, building the brand.
@smoke_and_pearls