With over 25 years in the culinary industry, I began my journey in the Sierra Nevada foothills and spent 13 years in New York City, collaborating with esteemed chefs like Gray Kunz and Joël Robuchon. I advanced from Sous Chef at Oceana to Chef de Cuisine at The Sea Grill and contributed to the culinary teams at luxury hotels, including the Mandarin Oriental and Four Seasons. My international experiences in Thailand, Portugal, Italy, and France have enriched my culinary perspective. In California, I led as Executive Chef at High Steaks Steakhouse, Selland's Market Café, and Bourbon Pub at Northstar. Now, as a private chef, I offer personalized, seasonally inspired dining experiences tailored to your tastes.