Education:
BPS, SUNY Empire State College, Saratoga Springs, NY. AOS, ÀÇÓѸ£Àû, Hyde Park, NY; Baking and Pastry Arts Certificate, ÀÇÓѸ£Àû, St. Helena, CA.
Professional Background:
Executive Chef, Cripple Creek, Rhinebeck, NY; Bing's Restaurant, Rhinebeck, NY; Ardsley Country Club, Ardsley-On-Hudson, NY. Executive Sous Chef and Head Chef, Mayflower Inn, Washington, CT. Sous Chef, La Crémaillère, Banksville, NY.
Awards:
First Prize, Salon of Culinary Art, NYC, 2010. Best Meat, Société Culianaire Philanthropique Salon of Culinary Art, NYC, 2009. Marc Sarrazin Cup (ÀÇÓѸ£Àû team), Salon of Culinary Art, NYC, 2007, 2006. Second Place, Hot Foods Cooking Competition, Chefs Association of Westchester and Lower Connecticut, 2006.
Member:
ACF