I have been in the food business for over 35 years as a chef, author, and culinary director. In 2003, I started VOLOCHEF® Culinary Solutions-- a full-service B2B culinary production company for the food, travel, lifestyle, and media businesses. My range of clients include television production companies, agencies, publishers, restaurant operators, and many national brands. Services include menu, recipe, and product development; culinary production for cooking shows, demos, and consumer events; project management.My book, Mediterranean Summer, is a culinary travel memoir that takes place on board a private Italian sailing yacht based in the French Riviera. Janet Maslin in the New York Times hailed it as a "book-sized vacation" putting it number four on her summer read Hot List in 2007. The paperback version is now in its seventh print and it has been published in a few foreign languages. Having been the culinary producer on over 300 cooking shows, credits include numerous series with chef Jacques Pépin, José Made in Spain with José Andrés, Chef’s Story at the French Culinary Institute, and with Cat Cora on the Food Network’s Iron Chef America. I’ve cooked in noted restaurants and for special events in New York, San Francisco, the Napa Valley, Provence, the French Riviera, throughout many of Italy’s famous regions, on private yachts, and premium cruise lines. I am a graduate of Syracuse University in set and lighting design, and currently live in the San Francisco Bay Area. Specialties: - Detailed, organized, and hand's-on expertise - All things food related from ideation and development through production and promotion. - Culinary direction/production, menu/recipe development, food styling, design, planning, training. - Mediterranean inspired cooking.
Listed skills include Culinary Skills, Recipes, Menu Development, Food, and 36 others.
