I am a five-star executive chef who has cooked at a variety of restaurants and can prepare meals fit for fine-dining and fast-casual. I have been cooking since 1974 at restaurants and hotels throughout Miami and Fort Lauderdale. My experience has led me to a career as the co-owner and executive chef of Sidewalk Chef Kitchen, a healthy foods restaurant in Fort Lauderdale where we help people live their healthiest lives. I have set out to prove that it is possible to create delicious and nutritious meals that are quick and easy to prepare as well as budget-friendly.
In addition, I have cooked for two presidents, managed multi-million dollar catering venues, and served as the executive chef at some of South Florida's finest restaurants. I was also an instructor at Miami-Dade Culinary Arts School and Lincoln Culinary Institute.
Students who work with me will gain skills in all areas of the kitchen, whether they want to sharpen their knife skills or cook a dish to impress. I work with all skill levels and ages and welcome anyone who wants to learn how to cook. It's never too late to become a sous chef!
At Sidewalk Chef Kitchen, we always say "health is wealth." Cooking is my passion and I aim to make that stand out in every dish I serve. I love meeting new customers who have just tried my food for the first time and can't believe how good it is. I enjoy helping someone start their wellness journey through clean and healthy food, too. As a former track runner, I know how important it is to have healthy food that also tastes good!
When it comes to teaching, I enjoy helping students gain confidence in the kitchen and conquer any fears they might have when it comes to cooking. Seeing someone prepare a dish confidently, no matter how complex it is, is the best feeling.
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First, get the new student familiar with the kitchen: appliances, cookware, etc. I want my students to be comfortable and at ease in the kitchen. We'll go over the different materials used for cooking and cover everything from oven safety to kitchen cleanliness.
I received a bachelor's degree in International Hotel & Restaurant Management from Florida International University. I have worked at some of South Florida's finest restaurants including the Omni International Hotel, Cafe September's, and the Riverside Hotel on Las Olas. I was induced into the Chaîne des Rôtisseurs in 1984 and received their Five-Star award. I also cooked for Presidents George H.W. Bush and Bill Clinton while I was at Cafe September's.
I have a variety of cooking styles, from five-star to fast-casual, and have experience managing large and small staff. I am a ServSafe certified manager and stay up to date on food safety regulations and kitchen operations.
My pricing system varies based on the level of expertise a student has in the kitchen. Please contact me for more information about pricing.
I have worked with all types of students from all walks of life. I work with people of all ages and genders who want to build their skills in the kitchen. There is no "one size fits all" approach when it comes to cooking and I welcome everyone who wants to learn how to cook!
We recently held a tasting demo at Crunch Fitness in Tamarac to introduce gym-goers to our meals. We offer fresh and healthy meals that are only 500-calories and have helped everyone from professional MMA fighters to people just starting out in their fitness journey.
Check their credentials, ask for a resume to see what their background looks like. How long have they been cooking? What kinds of places have they cooked in? A good executive chef has worked in larger restaurants and has experience training sous chefs and other members of the kitchen. A good chef can delegate tasks and help chefs under him rise up and become executive chefs themselves.
The student should tell the teacher of their level of expertise and what they're hoping to accomplish. This will help the teacher tailor the lesson to their needs. For example, if a student is vegan and wants to learn how to make plant-based foods but has no expertise in the kitchen, this will help me determine what products to introduce to them and how to help them be comfortable in the kitchen.