Intellex Acquires Expert by Big Village

We're thrilled to announce that Intellex has acquired Expert by Big Village, effective March 22, 2024. This strategic move enhances our capabilities and strengthens our commitment to delivering exceptional solutions to our customers.

Stay tuned for more updates on how this acquisition will benefit our clients and experts.

For inquiries or more information, please contact us at


Expert Details

Executive Producer, Media Aggregator, Writer, TV & Radio Personality, Chef

ID: 738562 Arizona, USA

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Over his illustrious career, Expert has advised the likes of two White House Administrations, The United Nations, The USDA Food & Nutrition Services, The National School Lunch Program, and the list continues.

Expert wrote and then donated an entire, fully illustrated Kids Cookbook to Johns Hopkins All Children’s Hospital; he has also worked with General Mills Industries, Network Television, Case Western University, the Discovery Channel, Disney/ABC, The Food Network, Kraft, Mars, etc.

Expert is an Executive Producer, Media Aggregator, Writer/Chef Talent / TV/Radio/Digital Branded Content, Author, and Experienced Consultant - F&B, Product Development, Sustainable Agriculture Solutions, Food Recovery Plans, operational systems, etc.

Being an Executive Producer / Chef Talent for Daily Food/Recipe/Kitchen Video Hacks VLOG, Expert's "food hacks" on Facebook & YouTube has over 9M views since its launch in late 2020. Expert has been vetted by both The United Nations and The White House.

Expert founded a cooking network for kids, using fun, entertaining content; helping children and families through his numerous cookbook writings, food Safety plans, GHP/GAP Training, child obesity prevention, etc.

Expert has been featured on CNN, CBS, CNBC, KITCHEN CHAT, etc. Expert has Chef’d for Celebrities like Julia Child, Malcolm Forbes, Walter Cronkite, Kathie Lee Gifford, Elizabeth Taylor, Jacqueline Kennedy Onassis, etc. He designed menus for President Clinton in 1993 at the request of The White House. Veteran USMC.

Expert has testified before the USDA on improving school food and was invited to the "Chef's Move To Schools"​ launch in 2010 at The White House.


Year Degree Subject Institution
Year: 2 Degree: Associates Degree Subject: Occupational Studies Institution: The Culinary Institute of America

Work History

Years Employer Title Department
Years: 2007 to Present Employer: Undisclosed Title: Executive Producer, Media Aggregator, Writer, TV & Radio Personality, Chef, Consultant Department:
Executive Producer, Media Aggregator, TV & Radio Personality, Author, Experienced Consultant F&B, Sustainable Agriculture Solutions, Food Recovery Plans, operational systems.

Spokesperson, foodstylist, author, recipe developer, cook book writer, concept, creative for various multimedia projects, product development and services for clients such as; Next Level Media, MACY’S, Radio Disney, Snyder's-Lance, General Mills Industries, Lincoln Square Studios, Emson Inc., O2 Media, CH Robinson, Walmart, Omaha Steaks, ShopNBC, HSN, Delonghi USA, Manttra, Metro, Salad and Dressing Association of America, Express Chop Wizard, Nestle USA, Byerly's/Lunds, SuperValue, etc.,... as seen on CNBC, Bravo, Lifetime, CNN, CBS News, YouTube, etc. Develops multi-platform media for Networks / Digital Media, merchandise products/services & line extensions for retail, fine dining, Casual, QSR, Grocery and C Store venues.

Has been featured on CNN, CBS news, CNBC, Syndicated Radio, ShopNBC, Lifetime, USA, Bravo, The Home Shopping Network, HBO. Consultant for operations assessments/training systems, new product research & development, cutting costs while raising revenue with my proprietary Foodservice Improvement Systems (F.I.S.) for fine dining, Casual, Fast Casual, Schools, QSR and C Stores establishments.
Years Employer Title Department
Years: 2008 to 2009 Employer: Undisclosed Title: Spokesperson/On Air Talent Department:
• Created, performed and hosted, and launched segment(s) on this network
• Consulted on concept/creative for all aspects of this programming, i.e.; On-air presentation, price point, scripting, food styling, recipe development, production, etc.
Years Employer Title Department
Years: 2006 to 2007 Employer: Master ConcessionAir / World Wide Concessions Title: Culinary Director Department:
• Streamlining and improving overall culinary operations for south Florida’s largest privately held restaurant company with over 25 million in revenues
• Conducted regular operations improvement assessments within company locations providing continuous training for on site management teams and served as an operations expert on brand/organization standards to maximize productivity and financial performance. Assisted in revamping/developing regional supply network. Improved overall food quality, operational systems, training, food cost, sanitation, check average, COS, vendor relations for all casual dining/QSR branded outlets with a myriad of foot prints
• Engaged in new store openings, LTO's, FSI preparedness, franchise compliance, QA, management/hourly training, equipment purchasing/maintenance, MID/KM assessment and Training, P & L goal adherence, budgets, financials, SAFE assessments, vendor partnerships, ECOSURE compliance, equipment maintenance tracking, equipment and work station configuration, Certified ServSafe Instructor for company, leader for featured item roll outs and new item roll outs for both food and beverage programs.
Years Employer Title Department
Years: 2005 to 2006 Employer: Celebrity Cruises, Inc. Title: Manager of Culinary Development and Services Department:
• Responsible for strategic and tactical leadership, development and deployment of itinerary specific foodservice products, services and operations to be the best in the Cruise Industry. Followed trends in the hospitality and restaurant industry and translated them into viable, creative new food and beverage concepts, menus and recipes for the fleet of 8 luxury cruise ships; 8,000 team members and an $81,000,000 budget. Assisted in revamping/developing regional/international supply network. Conducted regular operations improvement assessments within company locations providing continuous training for on site management teams and served as an operations expert on brand/organization standards to maximize productivity, improve guest satisfaction and financial performance. Cross-functionally with departments such as Hotel, Operations, Marketing, Public Relations, new ship builds, Training from concept ideation through testing and ultimately rollout.
Years Employer Title Department
Years: 2004 to 2005 Employer: Daddios Usa Title: Director of Research and Development Department:
• Created new, turnkey, market driven food/beverage products and services for this QSR, fast casual; Pizza, Pasta and Mexican Take & Bake Restaurant Company. Developed line extensions to include private label gelatos’ and a line of frozen ready to eat entrees for retail sale. Created/maintained synergies with operations, marketing, purchasing, franchisees and corporate locations with four distinct footprints; freestanding, c-stores, grocery stores and merchandisers. Created/developed regional supply networks. Oversaw national contracts and established vendor alliances
• Created multiple, new lines of business for all food and beverage products/services and the creation of the necessary support and implementation. Created commissary operations to include build-out, training, production and logistics for regional corporate stores and corporate merchandisers. P&L, Budget and Financial accountability for department
Years Employer Title Department
Years: 2002 to 2003 Employer: General Mills Title: Executive Chef Department:
• Responsible for day-to-day operations of the General Mills food service facility to include two satellite operations, and premiere catering operations, projecting combined revenue of approximately $5,000,000
• HACCP officer
• Assisted in revamping/developing regional supply network for ARAMARK corporation
• Developed operations regional model, product development food and beverage, new menu items, new recipes, training/operational systems as well as special projects. P&L, Budgets and Financial accountability for Department.
Years Employer Title Department
Years: 2000 to 2002 Employer: Le Cordon Bleu College of Culinary Arts Title: Executive Chef Instructor Department:
• Responsible for fine dining (white table cloth) MINNESOTA ROOM restaurant, assisted with integrating restaurant program into LCB curriculum
• Assisted in revamping/developing regional supply network
• Menu planning, regular service and banquets, ordering, public relations, television appearances, food styling, training of students, beverage programs, etc. Credited with facilitating the MINNESOTA Room's top ten rating

Additional Experience

Other Relevant Experience
Guest Chef and Guest Instructor: Sycamore Elementary School:
Created and tested healthy recipe for First Lady's Campaign,
Created and conducted after school program to teach 5th grade students how to develop, produce and film their own Healthy Food Segments for Sycamore Elementary

Guest Instructor for Sycamore Elementary School:
Had the pleasure of working with the Principal, Administration, Teachers and 5th Grade students to create the program which students learned to create and produce their own "healthy food" video segments for broadcast on the Sycamore Elementary Intranet. Students learned writing, story boarding, pre production, production, post production, food styling, on camera talent, etc.

Fields of Expertise

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