Education:
Diplôme de cuisine, Lycée hotelier, Biarritz, France.
Professional Experience:
Executive Sous Chef, Central Market, San Antonio, TX; Westin La Cantera Hotel & Resort, San Antonio. Complex Sous Chef, Culinary Supervisor, Sheraton Fort Lauderdale Beach Resort/Westin Fort Lauderdale, FL. Chef de Partie, Le Meridien Miami Beach, FL. Professional jai alai player, France, Connecticut, and Florida. Varied culinary positions, Restaurant L’Operne, Café de Paris, Les Rosiers, and Hôtel du Palais, all in Biarritz; as well as Txik-Txak, San Sebastian, Spain.