The ideal cooking style to clientele, sourcing farm raised ingredients from produce fresh herbs butchered meats products in (peak) season availability. Providing custom dishes unique to the client innovative and only from scratch on site.
I have many years in the culinary industry starting out in culinary school at Niagara college in the graduate class of (2006) holding culinary deploma. Since have worked in prestigious restaurants, hotels, conference centers, institutions and personal chef for (10) years. I have gained basic knowledge from culinary school and received real world experience from prestigious talented well driven chefs.