I was born in West Palm Beach, Florida in the early 1970’s to a Lebanese-American family, where gatherings were always centered around the food of our heritage. As a young boy, I had a curiosity and love for food that drove me to pursue cooking as a career. I have spent 33 years navigating the food industry and working for chefs who I admired. Through hard work, a desire to learn, and attention to detail, I ascended the ranks of kitchen management and refined my cooking. In my 33 years in food and beverage industry, 15 of those years are in management, as well as running my own business. I have a great work ethic and attention to details. Being a business owner I learned to have accountability. There was never room to pass the buck, because it was just myself who was solely responsible for my product, and building relationships with my customers. That is how I gained residual services. My managing style is catered to the growth and empowerment of my team. I do not like to micromanage, I hold employees accountable, to manage the positions they are hired for proficiently. I am a people person, I care deeply about food, and how it intimately connects us. Personally, I have always felt comforted by food. Simplicity, fresh and sustainable ingredients, and time-tested techniques are the cornerstones of my cooking process. My favorite dishes are those that recall loved ones or a special time or place. I work hard to create meals that will spark nostalgia, provide a sense of comfort, and offer an eye pleasing presentation.I work closely with each and every client to curate a menu specific to their likes and needs. I am also proficient in creating menus which may cater to many food restrictions and different cuisines. Having your heart into something is half the battle, the other is a commitment to constantly learn and refine your skills. I believe my assertive nature and positive attitude would be an asset to your organization.