With years of professional culinary experience, I am a passionate and innovative executive chef who specializes in sustainable cuisine. I recently lead the kitchen team at Seabird, an upscale local restaurant that sources fresh and seasonal ingredients from ethical and responsible suppliers. I have a strong background in food cost analysis, management, and culinary skills, as well as a keen interest in wine and beverage. I hold an Introductory Sommelier certification from The Court of Master Sommeliers, and a Bachelor's of Professional Studies in Applied Food Studies from The Culinary Institute of America. My mission is to create delicious and nutritious dishes that respect the environment, support the community, and educate the customers.