So Good, it'll make your tongue slap your brains out
Personal Chef # 38425
My primary style is an Art on a Plate approach as I tend to use dramatic plate presentations and unique flavor profiles pairing with ordinary and recognizable menu items.
I have been cooking professionally for over 34 years and have had responsibilities ranging from lead Line Cook, Sous Chef, and Executive Chef in small bistros up to haute cuisine resorts. I am a graduate of Le Cordon Bleu College of Culinary Arts-Scottsdale and a member of the American Culinary Federation and the United State Personal Chefs Association. Lastly, I am furthering my knowledge by pursuing a Bachelor of Science in Food and Nutrition Entrepreneurship from Arizona State University.