Work:
Wolfgang Puck Casual. WP Japan.
- Los Angeles. Toronto. Tokyo. Osaka. 1996 - 2006
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Executive Chef. Operations. International Franchise Development.
Consultation. Concept Development. Operations.
- Los Angeles 1993 - 1995
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Executive Chef
Colette Restaurant @ The Beverly Pavilion Hotel
- Beverly Hills 1991 - 1993
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Sous Chef. Pastry Chef
Restaurant Symphonie
- Los Angeles South bay 1989 - 1991
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Sous Chef de Cuisine
The SS Monterey
- Honolulu 1988 - 1989
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Executive Sous Chef
The Hotel Bel-Air
- Los Angeles 1987 - 1989
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Tournant/ Sous/ Pâtissier/ Garde Manger
The French Culinary Institute
- SOHO, New York City 1986 - 1987
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Sous Chef. Instructor.
Mayflower Inn. Inn at Lk Waramaug. The Birches. Sister Kate. etc
- Connecticut 1978 - 1985
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Apprentice
Education:
The French Culinary Institute 1985 - 1986
Culinary Arts, Professional French Cuisine, Restaurant Management
Skills:
Food & Beverage, Restaurants, Cuisine, Catering, Menu Development, Culinary Skills, Fine Dining, Banquets, Recipes, Hospitality, Food Service, Cooking, Sauces, Food, Seafood, Restaurant Management, Food Quality, Gourmet, Sanitation, Pastry, Food Safety, Pre-opening, Hotels, Food Industry, Ingredients, Italian cuisine, Cost Control, Wine, Food Preparation, Resorts, Mediterranean, Hospitality Industry, Menu Costing, Culinary Education, Banquet Operations, Culinary Management, Hotel Management, Revenue Analysis, Hospitality Management, Income Statement, Menu Engineering, Beer, Hiring, Hygiene, Recipe Testing, Food Cost Management, Butchery, Gastronomy, Food Styling, Franchising
Languages:
Japanese, Spanish, English