Education:
MPS, CIA, Hyde Park, NY. BS, University of Maryland, College Park, MD. AOS, Scottsdale Culinary Institute, Scottsdale, AZ. ServSafe® Certification.
Professional Experience:
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.