Education:
City & Guilds Certification, North Somerset Catering College, United Kingdom. Food Manager’s Certificate, Suffolk County, New York State.
Professional Experience:
Executive Chef, The American Hotel, Sag Harbor, NY; The Manhattan Ocean Club, NYC. Instructor, Central Market Cooking Classes, San Antonio, TX. Consultant and Executive Chef, Merchants Grand Café, San Antonio. Consultant, Las Leyendas Penthouse Restaurant, San Antonio; Blue Coral Seafood & Wine, Newport Beach, CA; Boudro’s, San Antonio. Guest Chef-Instructor, Macy’s Herald Square and De Gustibus Cooking School, NYC. Sous Chef and Pastry Chef, Le Bernardin, NYC. Sous Chef, Raphael’s Restaurant, NYC. Chef Tournant, La Reserve Restaurant, NYC. Chef Saucier/Poissonier, L’ Hotel Majestic, Cannes, France. Commis Tournant/Saucier, The Carlton Tower Hotel/The Chelsea Room, London, England. 1st Commis, The Dukes Hotel, London.
Awards:
Grand Award, Wine Spectator, for The American Hotel, 2021. Best New Chef, San Antonio Current, 2004. Featured Chef of Honor, James Beard Foundation, 1991, 1998.
Author:
The Manhattan Ocean Club Cookbook.