Education:
CAP/BEP/BAC PROFESSIONAL CUISINE
Master’s degree in Hotellerie/Restaurant

Certifications:
Certificate of sous vide cooking(CREA, precise sous vide cooking)
Certificate of completion(HACCP, CREA)
Employee training food defense certificate
Sensory test certificate
GMP training
Forklift driving certificate

Past Experience:
Relais et château le Inn at Manitou, Canada
Hotel le Normandy, Deauvilles, France
Restaurant le Marcel, Alain Ducasse group, Paris 8eme, France
Restaurant le Louis xv, 3*, groupe Alain Ducasse, Monte Carlo Monaco

Home Country:
United States

Favorite Cuisine:
French and Peruvian food

Kitchen Advice:
Always keep your knives sharp and never share them! Always take advice from a skinny chef!

What’s Your Favorite City For Eating?
Bangkok, Thailand

What’s Always In Your Refrigerator?
Aji amajillo, dijon mustard, and fresh farm eggs

What’s Your Favorite White Wine?
Chablis, Jadot 2018, Burgundy

Favorite Red?
Chateauneuf-du -pape, vieilles vignes, Burgundy

What Would Be Your Last Meal?
Grilled hanger steak and shallots sauce with fresh French fries

Do You Have A Guilty Food Pleasure?
Paris breast (pastry)

Do You Have a Secret Ingredient In Your Cooking?
Garlic cloves

What’s Your Dream Vacation?
Visit Japan and Australia