Education:
AOS, Le Cordon Bleu, San Francisco, CA.
Professional Experience:
Corporate Executive Chef, Lockheed Martin, Bethesda, MD. Culinary Arts Instructor, Woosong University, Dong-gu, Daejeon, South Korea. Chef Patron, Chef de Cuisine, Shangri-La Hotel, Abu Dhabi, United Arab Emirates. Chef de Cuisine, Bayan Tree Hotel and Resort, Bangkok, Thailand; Sheraton Taipei, Taiwan. Chef Consultant, Chilipepper Events, San Francisco. Intern, Ana Mandara, San Francisco. Private Estate Chef, Montgomery Law Foundation, San Francisco. Executive Chef, Private Club Dining, Norwegian Club of San Francisco.