I've been in the business since 1972. I started in management in the mid 70's and got my 1st head chef position at the Ramada Downtown in Phoenix in 1977. It's been quite a ride. I've owned my own bar and nightclub during the 80's, I was an executive chef for Ralph's Grocery Co for about 5 years during the 90's. Was Executive Banquet Chef at the San Diego Convention Center for a couple of years before the economy tanked. Now I'm at SGYC as their head chef. It's fun for me there as I am able to play with menu items using old and new ideas for the members to try out.Specialties: Large scale food operations and banquets.