Professional caterer, Le cordon bleu graduate, versatile fine dining
Personal Chef # 10803
Whether it is cooking for 2 or for 500, quality is never compromised. Flavor development is like building a house, you start with a solid foundation and work your way up perfecting the details. I cook with love and precision.
Culinary graduate, top of my class, worked in Chicago before moving back to Ann Arbor to start a family. I have worked in many atmospheres from 40 seat fine dining restaurants to high volume pasta houses. I currently own a catering company called Apex Cuisine.