Maîtres Cuisiniers de France

 
One of the top Executive Chefs and Food and Beverage professional in the United States, I have over 30 years of creating exceptional food and fine dining experiences. I have worked alongside exceptionally talented culinarians throughout my career, amassing extensive experience in 5-star and Michelin star-rated luxury hotels and restaurants across the US and Europe. Born in France, I completed my culinary education and training in France and Switzerland before moving to the US, where I now hold dual French and US citizenship. I head the Arizona Biltmore culinary department and initiated the repositioning and all food concepts throughout the hotel repositioning. I held the position of Vice President, Culinary Global with the Hakkasan Group, where I lead the transition to sustainable, additive free cooking for all three Cantonese concepts globally. My international culinary experiences have allowed me to work in a multitude of atmospheres pleasing an array of palettes, expanding my reaction to food trends and my awareness of customer appeal. In 2003 I was inducted into the prestigious “The Maîtres Cuisiniers de France” association and into the “Académie Culinaire de France” in 2004. As a distinguished Executive Chef, I have been an integral part of development teams responsible for major hotel renovations and restaurant re-conceptualization projects for luxury properties spanning the US. Most notably, and of particular importance to me, was participating in the opening team of the Ritz-Carlton New York, Battery Park immediately after 9/11 as well as the rebirth of the iconic New-York Palace in 2013. Proven to do well in challenging situations, my positive leadership has significant impact on those I mentor. I have developed strong leadership skills through Dale Carnegie training that I now use when assembling my own teams so I can bring out the best of each talented culinarian. Having led entire culinary operations through multi-million dollar renovations, designing kitchens, re-concepting restaurants, and applying the highest culinary standard to the world’s leading food concepts, I meet the executive challenges of Food & Beverage operations while maintaining the highest level of luxury.