Education:
BPS, SUNY Empire State College, Saratoga Springs, NY. AOS, CIA, Hyde Park, NY; Baking and Pastry Arts Certificate, CIA, St. Helena, CA.
Professional Background:
Executive Chef, Cripple Creek, Rhinebeck, NY; Bing's Restaurant, Rhinebeck, NY; Ardsley Country Club, Ardsley-On-Hudson, NY. Executive Sous Chef and Head Chef, Mayflower Inn, Washington, CT. Sous Chef, La Crémaillère, Banksville, NY.
Awards:
First Prize, Salon of Culinary Art, NYC, 2010. Best Meat, Société Culianaire Philanthropique Salon of Culinary Art, NYC, 2009. Marc Sarrazin Cup (CIA team), Salon of Culinary Art, NYC, 2007, 2006. Second Place, Hot Foods Cooking Competition, Chefs Association of Westchester and Lower Connecticut, 2006.
Member:
ACF