My focus is on modern French and Italian cuisine. I offer molecular cooking classes.
I have 12 years of professional experience in the culinary industry. I previously worked as a Private Yatch Chef. I've also worked for Holland America Cruise Line and as a Chef in various restaurants including the Araxi Restaurant and Bar in Whistler. My experience lies mainly in fine dining kitchens, precise, advanced skillset. I have worked in almost every kind of kitchen environment, and I am very skilled in most culinary areas. Knowledgeable with Sous Vide cooking and Molecular Gastronomy. Overall well balanced chef, passionate and always thriving for excellence as well as creativity. Approachable and versatile in dietary requirements and food preferences.