From my start in diners, and small mom & pop business to catering, eventually to fine dining, I have worked all settings. I have currently been in fine dining at a high end country club for 6 years and have worked my way up to sous chef in charge the of the ala carte restaraunt. Under this title, I lead a team of cooks day to day and manage kitchen operations. I write both static menus, as well as 3-5 featured dishes per week.
I have worked under various respected chefs and have gained the skill and technique to produce any food that may be requested. I have no problem planning around allergens or dietary restrictions, and would be happy to help you plan the perfect dinner party or event.
We also do menu planning, recipe development, general kitchen consulting, and demonstration classes.
Let me turn your special event into something to remember!
Willing to Travel: Yes
*Travel Fees May Apply