Education:
Senace Culinary School/Le Cordon Bleu, Rio de Janeiro, Brazil.
Apprenticeship:
Chef Jacques Arpi, Charron, France.
Professional Background:
Executive Chef/Chef Consultant, San Francisco Towers, San Francisco, CA, Chef/Owner, Flavor Source Sauces and Catering Services, Sebastopol, CA. Chef-Instructor, Professional Culinary Institute, Campbell, CA; California Culinary Academy, San Francisco. Chef/Department Manager, CA1 Services, Delaware North Companies, Oakland International Airport, Oakland, CA. Chef/Manager, Eurest Dining Services/Compass Group USA, G.S.A./Café 450, San Francisco. Corporate Executive Chef, Marconi Conference Center, Marshall, CA. Executive Chef/Owner, Jack London's Creekside Restaurant, Glen Ellen, CA. Executive Chef, Sous Chef, Lucas Wharf Restaurant, Bodega Bay, CA. Sous Chef, Elaine Bell Catering Company, Sonoma, CA. Head Chef, Bodega Harbor Country Club, Bodega Bay. Catering Chef/Sauté Chef, Chez Peyo French Restaurant, Sebastopol.
Awards:
Culinary Educator of the Year, California Culinary Academy, 2003. Delaware North/CA1 Services Chef/Department Manager Unit of the Year, 2003. Gold Medal, Compass Group USA, Be a Star Chef Competition, 1999. Inductee, International Food Safety Council, 1999. Gold Medal, Compass Group USA, California Food Show, 1998. Two Silver Medals and one Bronze Medal, ACF Food Competition, California Chapter, 1991. One of the Top 8 on the West Coast, National Seafood Challenge Competition, 1990–1993.
Member:
ACF. Chefs Association of the Pacific Coast. World Cooks Association. World Association of Cooks Society. Founding Member, Sonoma County Culinary Guild.