Orvis

Interaction Designer

September 2018 – Present

As a member of the User Experience Team, I work with the Marketing Department and Merchandising Team to implement, maintain, optimize, and personalize our email marketing campaigns and brand content on-site.

• Design, implement, and deploy customer journeys
• Personalize the customer experience from the email channel
• Provide technology focused design guidance to the creative team
• Develop and implement landing page experiences on Orvis.com
• Work with external & internal partners to implement new technologies in email and on-site
• Concept and implement internal process to streamline creative operations and content implementation

Email Operations Specialist

May 2015 – September 2018

• Develop, implement, and maintain campaigns, email templates, and modules in the Salesforce Marketing Cloud
• Build, QA, deploy, and monitor marketing and transactional emails
• Support email acquisition campaigns on-site
• Manage and implement on-site promotional messaging for marketing channels
• ESP migration to Salesforce

Digital Content Specialist

December 2013 – May 2015

• Build and deploy marketing emails
• Wireframe, code, and deploy landing pages
• Support Retail channel with store page content updates

O Bread Bakery

Baker

August 2012 – November 2013

Worked with dynamic team to produce O Bread’s renowned line of organic breads and pastries.

Skowhegan School of Painting and Sculpture

Sous-Chef

Summers 2012, 2006, 2005, 2004

Skowhegan is an intensive summer residency program for the visual arts. During my time at Skowhegan, I managed a team of cooks in preparing three meals daily for 90 participants and staff.

Obelisk

Sous-Chef/Cook

December 2006 – June 2012

October 1998 – June 2001

Obelisk is an acclaimed Washington, D.C. restaurant serving authentic seasonal Italian cuisine. The restaurant is known for its attention to detail and a handwritten menu that changes daily. Obelisk was named one of the 50 best Restaurants in America and nominated 7 times for the James Beard Best Chef: Mid-Atlantic.

Cannon’s

Chef dé Cuisine

April 2002 – May 2004

As the opening Chef in June 2002, I managed all aspects of kitchen operations including training of staff, purchasing, food cost, and menu development.

Christophe’s on the Green

Sous–Chef

June 2001 – January 2002

May 1997 – October 1998

During my time as Sous–Chef my responsibilities included menu planning, purchasing, supervision of prep work, and cooking on the line in the evenings with Chef Christophe Lissurrague.