Gourmet Personal Chef: Global Cuisine & Operational Excellence

My professional journey is a blend of rigorous fine-dining technique and high-volume operational management. I spent several years advancing through roles at prominent South Florida and New York establishments, culminating in a Salaried Sous Chef position at Earls Kitchen & Bar, where I was responsible for supervising all kitchen activities, labor scheduling, inventory control, and ensuring compliance across the entire operation. My foundation in culinary excellence was built as a Tournant and Commis Chef at prestigious, Michelin-caliber kitchens, including The Surf Club Restaurant - Thomas Keller and Le Pavillon. This background provided me with mastery across all stations—from the meticulous work of the Garde-Manger and raw bar to running the grill and sauté lines efficiently during high-pressure service. This combined experience ensures that I not only deliver world-class cuisine but also manage the entire kitchen and dining process with professional, cost-effective precision.