Trained by a Master Chef from France, worked alongside a Culinary
Olympic Chef in my early years while educated at the American Culinary
Federation Program in Nutrition, Food Protection and Chef Management, as
well as completing the Culinary Institute of America course in Creating
I diligently worked my way up to Executive Chef after working
for the Ritz Carlton, Capital City Country Club, Shands Healthcare, Sharp
Healthcare, Sheraton Hotels and other numerous quality Food and Beverage
outlets gaining awards and acclaim.
I developed and implemented the Food Safety program for
Hotel Chain Kessler Collections and was a part of the Culinary and Dietary
Team that created the “Mindful Menu” for patients for Sharp Healthcare
System in Southern California.
As a Chef I have maintained a commitment to wellness through fresh,
healthy, delicious and quality prepared food while providing Five-Star Service. My thoughts are “Eat To Live Not Live To Eat…Eat Well!”
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