Education:
Formal training from three-star Michelin chefs Alain Chapel and Louis Outhier, and two-star Michelin chef Jacques Chibois

Past Experience:
Executive chef in top restaurants in the United States and France. Helped re-open the Venice-Simplon Orient Express, Executive chef of La Panetière, Rye, N.Y.

Home Country:
France

What’s always in your refrigerator?
Lots of fresh vegetables

Do you have a pet peeve in the kitchen?
Dishes that stay in the sink and dirty kitchens

If you could cook for anyone (dead or alive) who would it be?
Paul Bocuse

What was your favorite thing to eat as a child?
Crepes

What do you eat for breakfast?
Oatmeal every morning with different toppings; usually fruits and nuts