Education:
Associate Degree, Johnson & Wales University, Providence, RI.
Professional Experience:
Pastry Chef Instructor, Cesar Ritz Colleges Culinary Arts Academy, Lucerne, Switzerland. Head Pastry Chef, The Landmark London Hotel, London, England. Pastry Chef Instructor, Senior Master Chef Trainer, Cordon Bleu International, London; Seoul, South Korea. Senior Pastry Chef Instructor, Westminster Kingsway College, London. Corporate Assistant Pastry Chef, Albert Uster Imports Inc., Gaithersburg, MD. Assistant Pastry Chef, Ritz Carlton Hotel, McLean, VA; Broadmoor Hotel, Colorado Springs, CO. Executive Pastry Chef, Westin Carambola Beach Hotel, Resort, and Spa, St. Croix, United States Virgin Islands. Pastry Cook/Night Baker, Ventana Canyon Resort Hotel, Tucson, AZ. Pastry Cook, Canyon Ranch Spa and Resort, Tucson.
Awards:
Competition Chef of the Year, Award for Mentoring Competition Chefs, Craft Guild of Chefs, London, 2015. Silver Medal, Team Buffet, Team Great Britain, Culinary Olympics, Luxemburg, 2014. Best Sugar Prize, European Champion, Gold Medal, European Pastry Cup, Coupe du Monde de la P芒tisserie, 2013. Most Creative Chocolate, World Chocolate Masters, 2005. Gold Medal and First in Class for Sugar Centerpiece, Chocolate Showpiece, and Pastillage, International Salon Culinaire de Londres, Hotelympia, London, 2006, 2004. Finalist, National Pastry Team Championship Competition, Las Vegas, NV, 2003.