Maître Cuisinier de France Since 2019

Director of Culinary, Traveling Regional Executive Chef

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)

Delaware North