WildEats Enterprises
About
40 plus years of fine dinning experience, combined with 30 years focusing on the development/education of hunters and fishermen creating haute cuisine from their hard earned harvests.
Hyde Park NY CIA grad
23 year private camp chef - Bohemian Grove
13 restaurant opening - NY, LA, San Francisco, Florida and Hong Kong
Magazine columnist., Bugle Magazine (RMEF), MDF, Petersens Hunting, Sports Afield, Outdoor News Cooking Wild
guest chef - TVs Sporting Chef, founding owner of WildEats Enterprises Inc., producers of artisan Dry Rubs, Seasonings, marinades.
National Convention Seminar Speaker
Eductator/Cooking Instructor - Hillsborough Community Center, CCSF, Ramekin Cooking School, Sonoma, CA
Hospitality Consultant - Its A Clasic Pizza Restaurant, La Corneta Taquerias (4), Cafe Wraps, Above & Beyond Catering
Highlights
Photos and videos
No reviews (yet)
Frequently asked questions
What is your typical process for working with a new student?
Working with small groups is a fun way to share a rewarding experience
What education and/or training do you have that relates to your work?
I have been cooking professionally for over forty years, opened 13 restaurants in NY, Florida, LA, SF, and Hong Kong, with a degree from the CIA in NY
Do you have a standard pricing system for your lessons? If so, please share the details here.
lesson start up is $500, a series can be negotiated, small groups preferred but not mandatory
How did you get started teaching?
In 1992 I was named to the SF Chronicles Macy’s Chef Tour performing cooking demonstrations for Macy’s. I then started cooking classes at the Hillsborough/Burlingame recreation center. I have been doing seminars and cooking classes at National Conventions ever since. Including writing for national magazines and guest chef appearances on The Sporting Chef TV Show
What types of students have you worked with?
from beginners to housewives to corporate executives, including business party classes
Describe a recent event you are fond of.
i just came from the Western Hunting & Conservation Expo in Salt Lake City doing wild game cooking seminars to hundreds of convention goers. I have also recntly had tthe honor of preparing a lunch for President Donald Trump and 400 of his guests while he was out here in California.
What advice would you give a student looking to hire a teacher in your area of expertise?
Be prepared for massive information overload. I focus on WHY you do a certain technique or style of cooking NOT just how
What questions should students think through before talking to teachers about their needs?
Are you one who eats to live? Or are you one who lives to eat?