Maître Cuisinier de France

Management company of American National Parks, Kennedy Space Center Florida, 20 hotels throughout the United States.

• Master Chef désignation in Sous Vide Cuisine (low temp cooking) • Fine Dining as well as large production events • 4 star, 4 diamond experience • Michelin star experience • Previous restaurant Owner: Pascal’s Downtown Bistro • Qualified in world cuisines such as French, Mediterranean, Caribbean, Asian, Latin and Middle Eastern • Maximizing kitchen productivity and staff performance • Computer proficient in C-board, Microsoft office, Micros, Etech, Birch Street • Research of products, kitchen equipment, and kitchen design • Practical conductor for new chef’s following ACF guidelines • Casino, Airport, Ballpark, Large events, and Country Club experience  

Certifications

HACCP Kennedy Space Center ServSafe Manager National Restaurant Association Educational Foundation (NRAEF)