Education:
Institute of Culinary Education, New York City. ServSafe Certification, National Restaurant Association.
Professional Experience:
Freelance Private Executive Chef, New York City. Executive Chef, Captain Lawrence Brewing Co., Elmsford, NY; The Tavern at American Bounty, the Culinary Institute of America, Hyde Park, NY. Executive Sous Chef, Restaurant Associates, The Egg, the Culinary Institute of America, Hyde Park, NY. Lead Line Cook, Restaurant Associates, The New York Times, New York City; Five Leaves Brooklyn, NY. Line Cook, Delmonico’s Steakhouse, New York City.