Education:
AOS, Baking Certificate, CIA. Restaurant School of Philadelphia, PA.
Professional Experience:
Culinary Arts Instructor, Pinellas Technical College, St. Petersburg, FL. Executive Chef, Bon Appetit Management Company, Eckerd College, St. Petersburg; Oakes Farms/Seed to Table, Naples, FL; Carolinas Catering, Philadelphia, PA; Gordon Keith Wagner Catering, Philadelphia. Restaurant Consultant, Gigliotti Culinary Concepts. Associate Professor, The Culinary Institute of America, Hyde Park, NY. Chef Owner, Grappa Restaurant LLC, Atlanta, GA; Gigliotti Culinary Concepts LTD/Grapevine Café, Atlanta. Tournant, Jean Louis at Watergate, Washington, DC. Poissonier, The Dining Room at The Ritz Carlton, Buckhead, Atlanta. Lunch Chef, Restaurant La Terrasse, Philadelphia. Sous Chef, 20th Street Café, Philadelphia.
Awards:
Ford Tea Company Award for Scholastic Achievement; Schieffelin Award for Outstanding Participation in Wine and Spirits.
Author:
Mediterranean Cooking at Home with The Culinary Institute of America.