Area of Interests:-Innovative Culinary Operations and interacting with those possessing superior Culinary Knowledge and Skills. -Club and Resort Hospitality and building customized Member/Client Experiences.-Food Development with culinary focused organizations integrating progressive Technologies and Products.-Utilization of Sustainability and "Farm to Table"​ applications, introductions to Locally Sourced Ingredients, Artisan Production Techniques and Historically Relevant Foods. -Development as a Culinary Instructor and guiding Culinary Students/Interns in the workplace. Credentials:-Culinary Trained and implementing Technical and Problem Solving skills as a Chef Manager. -Hands-on Project Management through staff leadership and special project execution to support company priorities.-Executing Sustained Growth, Profitability and Wide Range Menu Capabilities. -Experience drawn from Classical, Nutritional and Scientific approaches, supported by Regional and International food and Flavor Profiling. -University and Culinary trained for a professional and well rounded approach. -Private Country Club, Restaurant, Hotel and Culinary Instructor experiences. Certified Executive Chef (CEC)ServSafe Dual Role Instructor/Proctor Valid 2018Chef Association of Westchester and Lower Connecticut Inc.Chairman (2012-Present)Chapter President (2007-2011)Specialties: -Broad range culinary skills and food knowledge. -Multi-channel recipe development (nutritional, ingredient, quality sourcing, cultural, scientific and project specific)-Hospitality team collaborations and premium events management -Culinary writing and teaching -Local food relationships and "true" farm-to-table capabilities -American regional, international flavors, healthy cuisine, recipe development, specialized menu preparation, flavor development, wine and food pairing. -Hot foods, garde manger, basic baking, charcuterie, sauce work, country clubs, a la carte, banquets.