Over my 35 years of experience in the Luxury hotel industry, I developed and trained several sous chef into very successful executive chef. I kept myself with the culinary trend, innovative ideas , menus, to stay within or above the market. Being born and raise in a farm, I always worked closely with farmers and winemakers to bring the best seasonal product on the table and creating wine dinners .
Along with the operation I watched closely all financial aspect, bring food cost to the lowest point without jeopardizing quality, and minimizing the labor cost to have the best profitability possible.
Over those years I gained respect from my colleagues, I was inducted in a very prestigious Maitre Cuisinier de France, and I am very proud of it. I like to pass along to other cooks what I gained in my career in order to leave a legacy of culinary excellence.
