Education:
BA, Media-Communications, University of South Carolina, Columbia, SC; AOS, CIA, Hyde Park, NY.
Professional Background:
Executive Chef, Passers Landing, Tortola, British Virgin Islands; Yorktown Clipper, Clipper Cruise Lines, St. Louis, MO. Chef-de-Partie, Le Bernardin, NYC. Demi Chef Tournant, Grill Room Restaurant, Hotel Bayerischer Hof, Munich, Germany. Sous Chef, Newport and Nantucket Clipper, St. Louis, MO. Roundsman, Charleston Marriott Hotel, Charleston, WV. Head Chef/Kitchen Supervisor, Presbyterian Center, Holmes, NY.
Awards:
Marc Sarrazin Cup (CIA team), Salon of Culinary Arts, NYC, 1997, 1996. Gold medal, Société Culinaire Philanthropique Salon of Culinary Arts, 1996; Honorable Mention, Nestlé Chocolate Olympics, White Plains, NY; Silver Medal, Sixth International Dietetic Cooking Competition, Bad Wörishofen, Germany.