Education:
Canadian Interprovincial Seal Diploma and Journeyman Certification, Algonquin College of Applied Arts, Ottawa, Canada. Wine and Spirit Education Certified—Foundation, Wine & Spirit Education Trust.
Professional Experience:
Director, Special Culinary Projects, Department of Education; Chairman of Faculty; Instructor, Ѹ at Greystone. Vice President, Culinary Development, Avenir Culinary Systems, Inc., Santa Rosa, CA. Culinary Program Director, Dubrulle International Culinary and Hotel Institute, Vancouver, Canada. Owner, Executive Chef, Cascabel; Star Anise Restaurant, Vancouver. Executive Chef, Bishop’s, Vancouver. Executive Sous Chef, Sandton Sun Hotel, Johannesburg, South Africa. Sous Chef, Maxim’s Restaurant, Meyerton, South Africa. Poissonière, Restaurant Jacques Cagna, Paris, France. Tournant, Restaurant des Gourmets, Dijon, France.
Awards:
First Place, “Preserving Artisan Flavor,” peer-reviewed research paper competition, Research Chefs Association. Top 40-Under-40 Business People, Business in Vancouver. Gold, silver, and bronze medals at culinary salons around the world.