Evora Culinary Solutions

Professional Summary

Accomplished hospitality professional and communications expert with over 25 years of experience in luxury hotel and restaurant operations, guest services management, and corporate communications for a global hospitality consulting firm. Passionate about elevating guest experiences, crafting compelling narratives, and delivering operational excellence. Proven track record managing high-volume food & beverage operations, creating marketing content, and driving profitability in vacation rental and consulting environments.

Professional Experience

Evora Group, LLC (formerly AG Consulting, Corp) – Évora Culinary Solutions

Communications Director • 2005 – Present

• Receive and draft all corporate communications on behalf of owners and stakeholders of this global hospitality consulting company specializing in foodservice operations, culinary program development, and transformative hospitality solutions.
• Author press releases, marketing materials, website content, and newsletters that showcase Évora’s expertise in RFPs, purchasing strategies, vendor negotiations, and guest-centered foodservice design.

Robins’s House, LLC

Owner & Operator • September 2024 – Present

• Own and manage a premium short-term vacation rental property with full responsibility for operations, guest experience, and bottom-line profitability.
• Emphasize personalized service, quality amenities, and seamless hospitality to deliver exceptional guest satisfaction while maintaining operational efficiency.

Hospitality & Operations Experience

Ritz-Carlton Hotel, Sydney, Australia

Guest Services Manager • 1999 – 2001

• Directed all room service operations, monitored reservations for repeat guests, and personally welcomed and acknowledged VIP and repeat clientele.
• Hosted multiple international teams during the Summer Olympics 2000.
• Managed a team of 10 hourly employees covering 24/7 operations; collaborated with Food & Beverage leadership to maximize guest experience while controlling costs and managing budgets.

Four Seasons Hotel, Kailua-Kona, Hawaii

Assistant Restaurant Manager • 1998 – 1999

• Supported full restaurant operations in a luxury resort environment, focusing on service excellence and operational efficiency.

Grand Hotel Bellevue, Gstaad, Switzerland

Restaurant Waiter • 1997 – 1998

• Delivered personalized fine-dining service in an iconic Swiss luxury hotel.

Kroll Associates, New York, NY & Vienna, VA

Global Travel Analyst • 1995 – 1997

• Supported high-level corporate travel and logistics for an international investigations firm.

Education

• Diplôme, Global Hotel Management
  Ecole Hôtelière Les Roches, Switzerland • 1998
• B.A. English, with distinction in the major
  Yale University, New Haven, CT • 1995
• M.S.Ed., Curriculum Development (Blended and Personalized Learning)
  California State University, Fullerton • 2018
• SB2042 California Multiple Subject Teaching Credential
  South Carolina Teaching Credential • Arts and Technology Emphasis; English as a Second Language certification

Languages & Professional Development

• Spanish – proficient (reading, writing, speaking)
• French – proficient (reading, writing, speaking)
• German – basic (reading, writing, speaking)
• Farsi – comprehension of basic greetings and phrases; very familiar with the culture
• PBIS Training, Rick Morris Classroom Management Seminar, Orange County Reading Association Conference, City of San Juan Capistrano Leadership Academy Certificate

Additional Experience

Extensive classroom leadership and mathematics instruction (2013–2020) across multiple schools, including The Parish School (5th/6th grade Math Lead) and student teaching in dual-immersion programs. These roles strengthened data-driven planning, personalized learning, and stakeholder communication skills directly transferable to hospitality operations and client collaboration.

Memberships

• Daughters of the American Revolution
• National Council for Teachers of Mathematics

References

Available upon request.