Education:
MPS, CIA, Hyde Park, NY. BS, University of Maryland, College Park, MD. AOS, Scottsdale Culinary Institute, Scottsdale, AZ. ServSafe® Certification.
Professional Background:
Senior Chef-Instructor, Western Culinary Institute, Le Cordon Bleu, Portland, OR. Chef-Proprietor, Chef de Cuisine Fine Catering and Cooking Instruction, Portland. Chef-Instructor, Sur La Table, Portland; Great News Cooking School, San Diego, CA. Executive Chef, Scalini, Del Mar, CA; Tupelo in the Gaslamp, San Diego; Atlantic Yacht and Ship, Dania, FL. Corporate Executive Sous Chef/Pastry Chef, Le Chateau de Bordeaux, St. John, U.S. Virgin Islands.
Awards:
Great Chef of San Diego, National Kidney Foundation, 1999–2001. First Place, Hot Licks Hot Sauce Competition, San Diego. Best American Restaurant Cuisine, Gaslamp Quarter Association, San Diego. First Place, Burger Yacht Rendezvous Cook-off, Miami, FL. First Place, Jackson Hole Culinary Arts Show, Wyoming.
Member:
Board of Advisors, Passionfish. Chef Rotisseur, Confrérie de la Chaîne des Rôtisseurs. Vice President, ACF, Pacific Northwest Chapter.