Executive Pastry Chef/ Commissary Chef
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With over 30 years of experience in the pastry industry, I bring a deep passion, unwavering dedication, and a drive for excellence to every kitchen I step into. Throughout my career, I’ve honed my craft across a wide range of settings — from high-end restaurant groups and fine dining establishments to prestigious country clubs, luxury hotels, and boutique markets. My ambition continues to push me forward, always seeking new challenges and opportunities to create exceptional pastry experiences and lead teams to culinary success.
I have experience in mostly pastry from fine dining to coffee shop pastries. Breads, plated desserts, sweet tables, wedding cakes, bulk production and multi restaurants.
I am a Culinary Institute of America grad of ‘96. my education after words have been working in the kitchens learning constantly by my peers, employers and employees. I learn something new every day.
