At Your Service

Talented and innovative Chef with extensive experience in fine dining, baking, and event planning. Gifted with a passion to create a wonderful dining adventure for each and every customer by refining the art of cooking; developing impressive menus; and preparing culinary dishes influenced by culturally diverse regions around the globe.

Thirty years of progressive food and beverage and business management experience as a working chef / pastry chef in full service bakeries, hotels and restaurants.

Culinary Institute of America – Graystone – 2003 – 48 Hours - Pro Chef Program – Executive Chef Series – Food & Wine Pairing - Communication
International Pastry Arts Center - White Plains NY - 60 Hours - 1988 - Studied under Master Pastry Chef Albert Kumin - Full spectrum of hotel and restaurant desserts.

American Culinary Federation - Chefs Association of Southern Arizona
Active member - 1993 / 94 – 1999 / 2005 Associate Member - 1995 / 1999
Event Chairperson - Chili & Beer Festival – 2001 / 2002
Board of Trustees - 2000
Maitre du Gout, Master of Taste Award. Chefs in America, 2006
Societe Culinaire Philantropique of New York - 120th Annual Salon of Culinary Arts – 1988
First Place Award in the Petite Fours and French Pastry competition
Team Gold Medal and Grand Buffet Award
Societe Culinaire Philantropique of New York - 119th Annual Salon of Culinary Arts – 1987
Third Place Award in the Cast Sugar and Nugatine competition