Professional Background:
Entremetier, The Petroleum Club of Houston. Assistant Garde Manger, The Inn on the Park, London, England. Chef de Partie, The Inn on the Park, Houston. Etager, The Frantel Windsor Hotel, Paris, France; Vettard Restaurant, Lyon, France; The Frantel Lyon, Lyon. Sous Chef, The Woodlands Inn and Country Club, The Woodlands, TX; The Ritz-Carlton Hotel, Chicago. Executive Chef, Zincs Brasserie/Restaurant, Chicago; Ciel Bleu Restaurant, The Mayfair Regent Hotel, Chicago.
Member:
American Institute of Wine and Food.