From Weekend Server to Culinary Command

At 16, I took on weekend shifts as a server at Lido Beach Club. In the kitchen, the air was thick with the scent of garlic and grilling meats, and the rhythm of clattering pots alongside the crackling of the fryer formed a soundtrack that resonated deeply within me.

I soon transitioned into the kitchen. The organized chaos, the pressure, and the excitement of cooking for large groups intrigued me. While many chefs gravitate toward the fast pace of restaurants, I found my passion in mass production—creating meals for 500, 1,000, or more people at a time. That’s where I knew I wanted to focus my career.

After graduating from culinary school, I started my career at Sodexo, managing corporate lunches for hundreds of people daily at the Pfizer building. Later, I moved to the hotel industry and gained experience at places like the Gramercy Park Hotel, where I cooked for celebrities in a rooftop kitchen. I began working with higher-quality ingredients and refining my culinary skills. My significant career advancement came when I became the Banquet Chef at the Marriott Marquis, where I cooked for 1,000-2,000 people daily. This experience made me feel like I had truly entered the “big leagues.” Only a few chefs can say they’ve handled those numbers with precision every day. It was a test of skill and leadership, and I was honored with awards such as Manager of the Year and Big Apple Nominee. I also competed and won in the Masters of the Craft competition, representing the Marriott brand.

I have worked in luxury hotels, Kosher catering, and high-end venues like Public Hotels under Chef Diego Muñoz. Currently, I serve as the Executive Chef at Resorts World Casino, overseeing multiple outlets, banquets, and my restaurant, @Rwprime_nyc, which has been an enormous success. Through my experiences and hard work, I have gained the confidence to handle events of any scale, shaping me into the chef I am today. I am dedicated to striving for a better quality of life for chefs and cooks. Building a solid team with comprehensive knowledge of the kitchen can provide support during days off, and reducing work hours to a more reasonable level would allow us to spend more time with our family and friends.