I've been through a myriad of situations in which I was given no tools to successfully get the job done. Thanks to my ability to solve problems with little to no recognized tools, I have developed the ability to improvise using creativity and resourcefulness to resolve conflicts and in turn create new avenues of completion. My skills are highly desirable and I embrace challenges as a personal growth tool for creative innovation. My unique and original process for developing a customer satisfying product is second to none and has proven as a standard for future creation. I have an obsurd amount of menu items that have become staples for profitable businesses and set the standard in local trends. Give me a challenge and I'll give you success.
25+ years of professional chef experience. Trained under TK at Bouchon as a beginner. Gained a variety of experience from private club at The Everglades Club' in Florida to a chef for Olympic development students. My skills are fine tuned from my dedication to detail and desire for personal growth. I thrive on pressure and embrace challenges.
My education is a very extensive season of real world experience combined with corporate training and culinary school. San Francisco housed me as a moldable and clean pallet. I graduated top of my class as a 3 time TA in butchery, basic skills, and industry training courses. I interned under Thomas Keller at Bouchon in Yountville, Ca. After the internship I was told I was going to be the first intern offered a full time position. My learning process is a fearless and innovative one that grows through experimental failures and success. I've created multiple menus and taken online studies for envisioning future trends based on social media studies and environmental awareness. My undying love to create and please others guarantees my education will continue as long as I have breath in my lungs.
