Education:
MBA, BS, SUNY Empire State College, Saratoga Springs, NY. AOS, Ѹ, Hyde Park, NY.
Professional Background:
Executive Sous Chef, Hotel Metropol, Moscow, Russia. Sous Chef, Hotel Splugenschloss, Zurich, Switzerland; Cafe Madeline, Gallows Bay, St. Croix, U.S. Virgin Islands; Radisson Empire Hotel, NYC. Chef Entremetier, Maritime Hotel Koln, Zurich. Chef Garde Manger, Grand Hotel Kurhaus Alpina, Switzerland. Roundsman, Hyatt Regency, Minneapolis. Cook, Klondike Hotel, Skagway, AK.
Awards:
Best of Show (Fish), First Prize, Salon of Culinary Art, NYC 2009. Marc Sarrazin Cup (Ѹ team), Salon of Culinary Arts, NYC, 2007, 2006. Third Place, Hot Foods Cooking Competition, Chefs Association of Westchester and Lower Connecticut, 2006. Five silver medals, Cold Food category (Ѹ Culinary Team 2000), International Culinary Olympics, Erfurt, Germany; Hot Foods class winner and triple gold medal winner in Cold Food (Ѹ Culinary Team 2000), Hotelympia Salon Culinaire, London; Team silver medal, Modified Hot Food Competition at the International Hotel, Motel, and Restaurant Show, NYC. Gold and silver medals, 1998 New Hampshire Culinary Classic.