Education:
Canadian Interprovincial Seal Diploma and Journeyman Certification, Algonquin College of Applied Arts, Ottawa, Canada. Wine and Spirit Education Certified鈥擣oundation, Wine & Spirit Education Trust.
Professional Experience:
Director, Special Culinary Projects, Department of Education; Chairman of Faculty; Instructor, CIA at Greystone. Vice President, Culinary Development, Avenir Culinary Systems, Inc., Santa Rosa, CA. Culinary Program Director, Dubrulle International Culinary and Hotel Institute, Vancouver, Canada. Owner, Executive Chef, Cascabel; Star Anise Restaurant, Vancouver. Executive Chef, Bishop鈥檚, Vancouver. Executive Sous Chef, Sandton Sun Hotel, Johannesburg, South Africa. Sous Chef, Maxim鈥檚 Restaurant, Meyerton, South Africa. Poissoni猫re, Restaurant Jacques Cagna, Paris, France. Tournant, Restaurant des Gourmets, Dijon, France.
Awards:
First Place, 鈥淧reserving Artisan Flavor,鈥 peer-reviewed research paper competition, Research Chefs Association. Top 40-Under-40 Business People, Business in Vancouver. Gold, silver, and bronze medals at culinary salons around the world.