In 1996, he joined New Castle Hotels as a Food & Beverage Specialist assisting in the opening of the Westin Nova Scotian in Halifax, Nova Scotia, The Sheraton Four Points in Waterbury CT. Then in March of 1997 I was promoted to Vice President of Food & Beverage / Managing Director of Provender & Special Projects Manager for New Castle Hotels & Resort overseeing the development of the food & beverage operations as it pertains to the Training of associates in Culinary concepts, service, menu development, food & beverage marketing and new concept designs and implementation. During this time, I have been involved in the construction development and building of 21 hotels as well the development of restaurant concepts such as Basil’s, The Limestone Grille, Godfrey’s Grille, Rioja’s and Vidalia’s! 

I have also developed a partnership with Johnson & Wales University in Providence Rhode Island, where I have developed a personalized curriculum for NCHR for all of the company’s Chefs, the Director’s of Catering and the Director’s of Food & Beverage to attend an intense week long program focusing in on the culinary and beverage aspects of the hospitality industry.

Prior to joining New Castle Hotels, I was the President and owner of Network Hospitality Consultants. I also worked with several of the industry leaders such as Interstate Hotels, Beacon Hotels (Doubletree), Marriott Corp., Innoughana Management were I held such Positions as Corporate Director of Food & Beverage, Director of Operations, and Director of Food & Beverage, Corporate Executive Chef and Executive Chef. I am also a Certified Food & Beverage Executive by the American Hotel & Motel Association. I am a Board member of the F&B Advisor Board of the AH&LA and a Board member of Starwood Hotels Franchise F&B advisory board.

Specialties: Culinary, beverage development (Wine, Spirits and non acholic), Training, Purchasing, Construction management, Project managment.

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