As an internationally recognized Executive Chef, I have used four decades of experience to bring fledgling and established hospitals, USDA-certified facilities, universities, sports and golf clubs, hotels, and resorts to new levels of success. I opened two Four Star/Four Diamond hotels in the United States managing budgets ranging from $3-12 million dollars and set records for revenue, cost, and labor control in three top clubs in New Jersey. As a member of the American Culinary Federation, I designed eclectic menus drawing from and fusing Asian, Canadian, French, Italian, Middle Eastern, Tex-Mex, and Classical American cuisines. I am a high-energy motivator with outstanding interpersonal skills; I thrive on challenging opportunities, novel food preparation, and the development of winning teams in order to meet the ever-changing tastes of clientele including actors, athletes, and foreign dignitaries. I am skilled in customer relations, purchase negotiations, and the management of food and beverage budgets.
Teaching is a nobel thing to do. My 50 years as a chef wants to train new student.