I started my culinary endeavors on a serious note in my college years in Chicago. I was blessed with the opportunity to have worked with a great chef by the name of Charlie Trotter. He took the time to mentor me in his restaurant in Chicago for time of one year. The skills I learned at that time were priceless to me in my career.I have learned many styles of cuisine which have helped me to become very knowledgeable in the culinary world. I then spent most of my time with a great restaurant group in South Florida. My passion for food has allowed me develop my pallet in a positive way.I’ve been involved in all areas of restaurant startup from Gastro Pub locations in Brooklyn to from-scratch seasonal seafood in Palm Beach. I have been responsible for training and hiring of staff. As well as cost control and menu development from the ground up. I have extensive experience in existing establishments as well as new original concepts. Most recent focuses on healthier eating, gluten sensitivity, allergies, environmental working groups “Dirty Dozen”, GMO free cooking, and Sourcing of all natural “never ever” products. Also, maintained organic garden for restaurant use. I have been recently working as a corporate chef for a multi-unit restaurant group in Metro Detroit Michigan. Here I am responsible for all aspects of the back of the house from menu development to staff supervision. My education has allowed me be very critical in the management aspect. From food costing, inventory, labor percentages, forecasting, computer literacy, etc. I seem to have the leadership capabilities to march a team to victory, as well as the ability to work well individually. I am continually reading and researching to broaden my culinary knowledge. I am a firm believer in a person never knowing it all and take constructive criticism very well. Being fortunate enough to have traveled to the likes of Italy, Spain, France, etc. has also enlarged my culinary scope.