For over 40 years, I have dedicated my career to the culinary and hospitality industry, working in almost every environment imaginable. From engineering menus for quick-service concepts to executing multi-course Chaîne des Rôtisseurs dinners, I have learned that the foundational principles of quality, yield, and exceptional service remain the same across the board.
Trained by the Masters
Early in my career, I had the privilege of apprenticing under master French Chefs Jean-Louis Palladin and Michel Richard. They instilled in me a deep respect for classical techniques, precision butchery, and culinary artistry. Recognizing that exceptional food requires equally exceptional service, I also studied the intricacies of the dining room under the mentorship of Henry Barbour, a founding chef instructor and culinary Dean of the Culinary Institute of America.
Capitol Hill & High-Volume Operations
I spent the majority of my career in the fast-paced environment of Washington, D.C., working alongside premier catering companies, historic hotels, and corporate dining facilities inside the Beltway. During my time there, I had the honor of executing dozens of presidential functions for the White House, the Senate, and the House of Representatives, navigating the high-stakes demands of Capitol Hill while managing large-scale, P&L-driven operations as a Corporate Chef.
Community & Mentorship
Beyond high-end catering and fine dining, some of my most rewarding work has been in community-focused culinary education. As Executive Chef for Grand Ave E.C.D.C and Pathlight Kitchens here in Orlando, I helped develop social enterprises that equipped adults and veterans with vital hospitality job skills. Teaching the fundamentals of sanitation, professional cooking, and dining room decorum allowed me to use the kitchen as a classroom for life and career development.
Culinarian Solutions
Today, I channel my four decades of experience into my consulting firm, Culinarian Solutions. I partner with businesses to relaunch and optimize culinary operations, whether that means standardizing scratch-cooking recipes, maximizing meat yield, training front-of-house staff, or implementing rigorous H.A.C.C.P and O.S.H.A compliance programs. My goal is to help operators build efficient, profitable, and fundamentally sound food service programs that elevate the guest experience.
Professional Affiliations & Credentials
- American Culinary Federation (ACF) – Member
- James Beard Foundation – Member
- La Confrérie de la Chaîne des Rôtisseurs – Chef Rôtisseur
- Certifications: Certified ServSafe Instructor and Registered Proctor (Food Safety, Allergen Awareness, and Alcohol Service)
- Education: Culinary Arts coursework at Johnson & Wales University; Liberal Arts & Business Management studies at Penn State University