My foundation in cooking professionally is French cuisine, but I am also versed in Italian, Spanish, and Mediterranean cuisines as well. If I had to discribe my food in one word I would say my style is Rustic cuisine.
Attended the Art Institute of Las Vegas for culinary arts. Batista for the Coffee Bean and Tea Leaf while attending culinary school. I gave worked for Buchon Bistro (Las Vegas), Charlie Palmer's, and Comme Ca, as Lead Prep Cook and Chef de Partie. Before starting Refine Catering, I was the Executive Suis Chef for Divine Events were I over saw the daily production: Weddings, Tastings, Birthdays, Private, and Corporate events.