Walt Disney World Company, Lake Buena Vista, Florida           1971 – 1995

Executive Chef/Research and Development, Business Strategies, Parks Food

Evaluated Financial, Guest Service and Food Quality of theme park operations, with over $300 million in food sales. Identified numerous labor and cost savings innovations, monitored interaction of pricing and margin models between restaurant segments and identified areas for improvements in efficiency, product or menu changes and reevaluated  business model.

Conducted guest focus groups on food & beverage planning for new theme parks, new planed attractions and area food & beverage rehabs.

Executive Chef, EPCOT Center
Led the research and development on the EPCOT Center World Showcase project, traveling to and researching countries, designing menus, hiring  opening staff,

Organized the opening and day to day food activities for all 65 food outlets including the 11 international pavilions (American, China, Japan, Morocco, France, Italy, Mexico, United Kingdom, Germany, Canada, Norway).

Additional experience includes leadership roles throughout the Walt Disney World Resort.