Four cheese herb ravoilo, stuffed with truffle infused egg yolk
I am a very well rounded chef that has been in the industry for 15 plus years. I have spent the last 9 years as a chef managing restaurants around San Diego. I have every strong core of culinary fundamentals and am extremely passionate about creating new and fresh ideas but prefer to stay within the parameters of what is commonly familiar. I have a very diverse background of different ethnic cuisines, as well as levels of execution. After graduating culinary school in San Francisco, I spent my first 6 1/2 years learning under multiple styles from dozens of chefs and mentors at a very prestigious resort in San Diego including 18 months having worked in the signature AAA 4 Diamond Italian Restaurant. I have also successfully managed a health driven fast casual restaurant that served well over 1,000 guests per day. I spent two summers working on the East Coast preparing 3 banquets per day for 450 guests for 10 weeks. I am currently the Executive Chef of a fortune 500 company and oversee the foodservice operations for over 3,000 employees and 3 cafes Monday through Friday. I have been providing my personal services through this platform for over 3 years now. When I have the time, it is an excellent way for me to express my creative freedom on a more intimate level and provide service for clients searching for a fine dining experience while in the comfort of their own home. I have developed a shellfish allergy over the years and unfortunately cannot prepare it anymore. I am especially excited when it comes to making fresh pasta. I also love to prepare foods with Japanese and Spanish influence. I look forward to providing every one of my clients with a personalized and memorable evening full of good company and great memories.