Education:
AAS, Academy of Culinary Arts, Mays Landing, NJ.
Professional Experience:
Executive Pastry Chef, Ciragan Palace Kempinski, Istanbul, Turkey; Harrods, London, England; Ritz-Carlton Hotel Company, Indonesia and United Arab Emirates; Trump Taj Mahal, Atlantic City, NJ; Shangri-La Hotels & Resorts, Hong Kong, Philippines, and Malaysia; Hyatt Hotels Corporation, Australia and Taiwan. Owner/Chocolatier, Sir Hans Sloane Chocolates, London.
Awards:
Kempinski President of Jury, Dessert of the Year, Berlin, Germany, 2014. Kempinski Dessert of the Year, First Place, St. Moritz, Switzerland, 2013. 3-Star 鈥淕old,鈥 Great Taste Awards (Chocolate Truffle, Praline, Drinking Chocolate), London, England, 2005 and 2007. U.S. and U.K. patents, Multi-layered Flavored Cake Concept, 2004. Gold Medal, Culinary Exhibition, Dubai, United Arab Emirates, 1999; Culinary Exhibition, Bali, Indonesia, 1999; Black Box, Bali, 1997; Culinary Exhibition, Kuala Lumpur, Malaysia, 1994; Toque Blanche, Taipei, Taiwan, 1990; Chefs on Parade, Manila, Philippines, 1988; Culinary Exhibition, Melbourne, Australia, 1988; ACF Salon Culinaire, Philadelphia, PA, 1985.
Member:
Board of Directors, Sir Hans Sloane Chocolates.