I am a highly
qualified, artistic and passionate, creative and innovative Chef with 17+
years’ experience in various culinary settings. I am the creator of many
signature plates and menus in some of Southern California most popular dining destinations.
I’m highly skilled in supervising all facets of the culinary industry with a
vast knowledge of Large and boutique hotels, High end traditional and modernist
style restaurants and multi setting outlets.
establishments, as my role of Executive Chef, Executive Pastry Chef and F&B
I was in charge of many ongoing and temporary kitchens and restaurant needs to
include: creating (anything from 10 to 10,000) and implementing daily menus,
r&d, ordering, plating, expo, recipe writing, dining room design, staffing,
vendor relations, PR, marketing, managing kitchen staff for excellence,
ensuring the best in food quality and prep, as well as maintaining an exemplary
clean atmosphere. I am great with delegating tasks, creating culinary masterpieces,
and working with staff in a mentor and coach role.
All in all I am
just very passionate about my craft and the culinary industry as a whole . From
the most modernist of plates, classic creme brulees, sous vide chops, breaking
down fish, to the darkest of dark chocolate truffles. A piece of my soul goes
into every plate, every gram of salt and every cook that I've had the joy
I thank you so much
for your time.
For the opportunity to
view my portfolio, I would love to have you contact me.