Italian al fresco dining for 1 yearSeven Steakhouse, as well as In Room Dining, Barjack Restaurant and Breakfast service. A multi Million Dollar operation, averaging on 1000 covers daily

Seven Restaurant, Seven Prime, working with luxury cuts, as well as supervising a team of 8 cooks, dealing with severe allergies and special requests

This was a Culinary Internship at the Ritz Carlton Golf Resort Naples FL and I had the pleasure of working under Chef Frank Kassner, as well as Chef Nickholas Anagnastou, Aaron Pryer and Michael Bandus. It was a year program where I had the opportunity to work at each of the three outlets, as well as Overnights, Banquets, Garde Manger and production for special events such as Passover 2013. I deeply enjoyed working at Lemonia Restaurant for six months, where my passion for fine dining developed and grew.

After completing my practical assesment there, I was offered the Executive Chef position. It was a very busy time and I realized that I did not have the experience to run a full kitchen, as I did not have the suffiecient fine dining experience, Logistically I was up to scratch, and was able to successfully manage all my staff but after a year I decided that I had much more to learn about cooking itself and wanted to hone my skills more , and took the Internship at the Ritz Carlton in the United States.