My knowledge, and experience result from over 25 years in the culinary industry. I have been the executive chef of several restaurants, owned and operated an exclusive catering company, and served as a culinary consultant to prominent companies worldwide.I started my culinary journey under the mentorship of legendary Michelin chefs such as Jean Georges Vongerichten in New York and Michel Roux in London. Throughout the years, I have worked in some of the world's most celebrated kitchens, including luxury catering, large-scale diplomatic events, and culinary instruction. Now based in NYC, I am a highly sought-after international culinary expertI had the extraordinary opportunity of overseeing Ambassador Caroline Kennedy’s kitchen at the Official Residence in Tokyo and continuing to have a long association as her private chef in New York and Japan.Through my extensive travels, and my experience I have master the art of culinary diplomacy. _________Experience / Capabilities:• Highly accomplished, award-winning Chef with superior skills in teaching, event planning, recipe development, budget allocation, and presentation. • Exhibits a tireless commitment to guest satisfaction. Utilizes an innate sense of preferences, quality ingredients, and attention to minute details to create exceptional dining experiences, from intimate family meals to international events of up to 1600 guests. • Recruits, hires, and motivates support staff to perform efficiently.• Meets cultural, budgetary, and culinary needs of high-profile clients. Upholds confidentiality. • Cultivates relationships with local vendors to feature cultural favorites and optimize budget.