Precise. Modern. French - Italian - Japanese. High End Cuisine. Local.
I have 14 years of professional experience in the culinary industry. I previously worked as a Private Yacht Chef. I've also worked for Holland America Cruise Line, and as a Chef in various restaurants including, Araxi Restaurant and Bar, in Whistler, British Colombia. My experience lies mainly in high end kitchens, precise, advanced skill-set. I have worked in all kitchen environments, and I am very skilled in most culinary areas. Knowledgeable with Sous Vide cooking, Molecular Gastronomy, Modern. Innovative. Cuisine. Overall.... Personality. Chef. Passionate. Always thriving for excellence. Creativity. Balance. Versatile. Dietary Requirements, and Food Preferences.