Your project is worth every penny and my full attention. I have been a chef for over 15 years with a focus on menu development and design. I have been trained at Le Cordon Bleu in California where I studied French Cuisine. These establishments listed below have allowed my to expand my knowledge of many different types of cuisine.
You will receive my expertise in developing your menu based on my experience at the following locations -
•Banquet Chef at the Bel-Air Hotel, a five star, five diamond establishment, CA
•Chef de Partie - Providence, a two Michelin Star Restaurant, CA
•Executive Chef of Champions Steak House at the US Open, NY
•Interim Executive Chef of Wolfgang Pucks at Walt Disney, FL
•Executive Chef at Bistro Toujours at the Chateaux at Silverlake in Deer Valley, UT
•Regional Executive Chef for Whole Foods, UT
•Regional Chef for Eden Corp overseeing 14 branded and non branded Restaurants, VA & MD