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Education:
AA, Seattle Central Community College, Seattle. Sous Chef Development Program, Four Seasons Hotel Company.

Apprenticeship:
The Greenbrier Hotel, White Sulphur Springs, WV.

Professional Background:
Banquet Chef, The Ritz-Carlton Amelia Island, Amelia Island, FL. Sous Chef Trainee, Four Seasons Clift Hotel, San Francisco; Four Seasons Hotel, Washington, DC. First Cook, Four Seasons Olympic Hotel, Seattle.

Awards:
First prize, “The Search for America's Signature Pasta Recipes,” National Pasta Association, 1998.

Proudest Accomplishment:
“Completion of the culinary apprenticeship at the Greenbrier Resort in White Sulphur Springs, WV because it was such an intense test of endurance and culinary skills.”

Advice to students:
“Be open minded and flexible to new ideas or different approaches to cooking.”

What attracted you to the ���Ѹ���:
“Outstanding working conditions, great benefiits, and the opportunity to share my experiences with the students of the ���Ѹ���.”

What do you enjoy most about the ���Ѹ���:
“I enjoy the enthusiasm of the ���Ѹ��� students because it keeps me motivated. I try to teach them a more pragmatic approach to cooking and encourage them to develop a style of cooking that works for them based on their experiences.”

Favorite class:
“Breakfast Cookery because it is the first class to start each morning and the first to finish. FIFO.”