AOS, CIA, Hyde Park, NY. Certificate in Baking and Pastry Arts, CIA, St. Helena, CA. Diploma, Tokyo Sushi Academy, Tokyo, Japan.
Concept Executive Chef, The Cut Concepts—Vol Group, Shanghai, China. Food and Beverage Consultant, Founder, Owner, Red Phoenix Consulting, Shanghai, Beijing, Hangzhou, Shenzhen, and Guangzhou, China. Food & Beverage Director, Roof 325 Restaurant and Terrace, Shanghai. Food and Beverage Director, Executive Chef, YTL Hotels—Shook!, Shanghai, Kuala Lumpur, Malaysia. Executive Chef, Kathleen’s 5, Shanghai; Napa Wine Bar and Kitchen, Shanghai; Romora Bay Club and Resort, Harbour Island, Commonwealth of The Bahamas. Executive Sous Chef, North Ranch Country Club, Westlake Village, CA. Director of Hospitality, Executive Chef, Peju Province Winery, Rutherford, CA. Pastry Stage, The French Laundry, Yountville, CA. Assistant General Manager, Lunds, Minnetonka, MN. Sous Chef, Fhima’s, Saint Paul, MN; Featherstone’s, Woodstock, GA. Sous Chef, Interim Executive Chef, Nick & Tony’s, Minneapolis, MN. Extern, Rococo Restaurant, Philadelphia, PA. Line Cook, Sauté Cook, Nonna Bartolotta’s, Brookfield, WI. Line Cook, Jolly’s on Harwood, Wauwatosa, WI. Line Cook, Prep Cook, Priscilla’s Tea Room, Brookfield.
Bronze Medal, American Culinary Federation Competition, Milwaukee, WI, 2005.