MA, University of Las Vegas, NV. BA, San Francisco State University, CA. AOS, CIA.
Chef-Instructor, Cabrillo Community College, Santa Cruz, CA; The Professional Culinary Institute, Campbell, CA. Writer, Doña Tomás, Authentic Mexican Cooking. Consumer Product Moderator, American Culinary ChefsBest, San Francisco, CA. Executive Chef, Frascati Restaurant, San Francisco; Butterfly Restaurant, San Francisco; Africa Expeditions, Nairobi, Kenya; Kimpton Group, Perry’s Downtown, San Francisco. Executive Sous Chef, KSL Claremont Resort and Spa, Berkeley, CA. Sous Chef-Saucier, Hotel Nikko at Beverly Hills, Los Angeles, CA. Chef Tournant, Park Hyatt, Chicago, IL.