As a trusted and valuable employee in several fine estates in Beverly Hills, Bel Air, Westlake and the seaside communities, I have a knack for pleasing a variety of palettes. I've always enjoyed the travel associated with these positions- Manhattan, Palm Beach, Colorado, the Midwest, and even the tiny, challanging galleys on a yacht.

CULINARY EDUCATOR

I'm thankful for the opportunity to have spent 3 years instructing young culinary students, and during that time, learned at least as much as they did.

EXECUTIVE CHEF

Aaah yes, creating menus, purchasing the perfect ingredients, training staff, addressing food and labor costs, designing and equipping kitchens, anticipating the next great restaurant review, and pleasing the most demanding audience.... you gotta love it!

SOUS CHEF AND CHEF DE CUISINE

Working side-by-side with other great chefs:

Jean Maurice Juge- secretly dipping his plump little fingers into an esquisite, butter-enriched bordelaise.

Michele Richard- magically producing glorious multi-colored sheets of silken pasta.

Patrick Gauthron- his lighter-than-air genoise seemingly floating from the baking ring.

Janos Wilder- stacks of Lobster Tamales with smoked corn and Guajillo Chiles

Moncef Meddeb- shredding his Goat Confit and enriching it with Armagnac or glazing his New England Partriges with Champagne and wild mushrooms.

and Alain Giraud- witnessing his swift, yet ever-so-calm demeanor while brilliantly orchestrating a brigade of chefs.

What Do I Do, What Have I Done, and Who Have I Done It With...?

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Skirt Steak Medallions

Bordelaise

Hay Stack Potatoes

Terrine of Baby Artichokes

Antipasto Baguette

Individual Fruit Tarts

Lobster Salad in Potato Basket