I draw inspiration from the artwork I create & through anything visually
stimulating. From doodles on cocktail napkins to "classically defined"
art (whatever that means). By treating power dining sessions as the true
contact sport it truly is. I'm motivated by driving at frenetic speeds,
amazingly loud music, social media, and anything random or
completely unusual. I plan my travels based on the foods, cuisines &
restaurants I want to sample & have the curry stains on my passport to
back that up. I like to spend time in the kitchens of other Chefs, and
enjoy being extremely well caffeinated.”
A graduate of the prestigious New England Culinary Institute in Essex
Vermont. My thirty year career has taken me from Roy’s Kahana
Bar and Grill in Maui, Hawaii to working together with Chef Mark Franz at the Lark Creek Inn along with Chef Bradley Ogden in Marin County. From Pat Kuleto’s Buffalo Grill in the Bay Area to reinventing 20th Century Fox Studio’s food service program
and Special Events. At the posh Linq Restaurant|Lounge in Beverly
Hills, I continued to expand my taste for “global cuisine”. For a
decade, I was the Corporate Chef of Festivities Catering & Special
Events, TK&A Custom Catering, Simcha Kosher Catering and The Picnic
People in San Diego California, helping the growth of an already
established leader in the Catering field. This led me to become
involved with both Catersource and the ICA to speak, teach and cook
at their respective conferences Catersource, and The Art of Catering
Food. I am on the ICA’s Culinary Council and the ICA’s Board of Directors.
My role at The Wild Thyme Company has pushed the boundaries of my culinary background and knowledge of event operations. The Wild
Thyme Company offers borderless cuisine, is a food driven Catering
Company and a leader in the San Diego region and has two new divisions including The Bash Boutique and The Wild Thyme Table.