2026 · Book
The Food Cost Formula
An Executive Chef's System for Food Cost Control, Menu Engineering & Restaurant Profitability
Eight chapters, eighteen working forms — purchase order to plate price. The systems behind the kitchens on this page.
Work
“Success is the sum of a lot of small things correctly done.”
Fernand Point
Projects
Executive Chef, Private Club
À la carte, banquets, and member events under one food and beverage program — with the menu engineering and food-cost systems that became the book.
The Plaza Hotel
Teamed up with Chef Geoffrey Zakarian to revamp and run The Palm Court, The Champagne Bar, The Rose Club, and In-Room Dining for this iconic NYC landmark hotel.
The US Open
Food service for nearly one million guests across indoor and outdoor venues.
By the numbers
1.9M
meals · 19 days
50K+
daily covers
~700K
attendees
1,400
staff
5 · 60 · 95
rest. · conc. · suites
30K+
lbs local produce
Grand Hyatt New York
New York Central Chef at the Grand Hyatt Hotel NYC.
Metrazur
Chef Partner at Charlie Palmer’s restaurant on the east balcony of Grand Central Terminal — one kitchen, one room, seven days a week.
Stonyfield · Eatrageous
Two consulting builds: a Stonyfield fast-casual concept opened in six weeks to supply the US Open; and Eatrageous — concept and flavor development translating fine-dining flavor into a healthier snack.
Troisgros · Roanne
A stage across Europe — from the north of Germany to the south of France, most notably at Maison Troisgros in Roanne.
Aureole · Le Cirque · Peacock Alley
The cook-to-sous years: Charlie Palmer’s Aureole; Chef de Partie at Sirio Maccioni’s Le Cirque in The Palace Hotel; Laurent Gras at Peacock Alley in The Waldorf Astoria.
“Cuisine that is simple, sincere, and true — never hiding the product under sauce or decoration.”
Jean-Baptiste Troisgros · Maison Troisgros
“The greatest dishes are very simple.”
Auguste Escoffier
“Success is the sum of a lot of small things correctly done.”
Fernand Point · Ma Gastronomie
Plates
