private and personal chef

With over 35 years of experience in the food, hospitality, and concept building industry. I offer consulting services in concept design, menu development, private labeling and rollout, plant-forward thinking, management, staff training, and retainment. I have been a professional food consultant for restaurant groups, hotels, food trucks, and pop-up food events.

Expertise

• Classic French base with highlights on California, worldly, and fusion cuisines

• Pop-Up event planning and implementation

• Managing multi-million-dollar revenue operations from design to inception

• Development and implementation of new concepts and trends

• New food product evolution and rollout

• Implementation of sustainable food streams

• Creation of farm-to-table and plant forward projects

• Staff training, management, budgeting, and cost analysis

Education

Culinary Institute of America, Hyde Park, NY | 1997
Associate Degree in Culinary Arts

Kemper Military School, Boonville, MO | 1992

Press

• American Airlines Magazine

• Bon Appetite Magazine

• Best Fusion Food, Condé Nast, Caribbean

• HBO

• Iron Chef Caribbean

• Into my Kitchen Radio Show

• Omaha World Herald

• Wall Street Journal

• Radio and TV appearances around the globe

• Judge for cooking competitions