Share your talents, background and expertise.I have been in the hospitality industry since I was 15 in the 1980s. Started as a busboy and dishwasher and I haven't looked back since. I am currently the executive chef for a private dining club in NJ which changes the menu 6 times a year. The menu is based on seasonal with a focus on farm to table. With 1000 members, I have to be extremely flexible with the needs of membership. Some members have specific dietary restrictions such as nut-allergy, gluten free and low calorie diets. My team is extremely creative and love to help give advice to our members.