I'm comfortable with all ethnic cuisine, interplay of cusines and everything from american comfort food to gluten free, vegetarian. My speciality is diversty and competency, my interest to align with the client palate and adventurous culinary spirit. Quality ingredients, locally sourced when necesasry, well seasoned thoughtful cuisine, preferably as fun and as unpretentious as possible but prepared with finesse
I am a well spoken, well traveled individual, lived in Munich , Beligum, traveled and been inspired by trips to Spain, Italy and France. I have called Raleigh, Savanah, Minneapolis and Monterey my home as well. I have 32 years of experience working in the culinary industry in various positions including Executive Chef, Owner of a restaurant and Private Chef.