I spent my teenage years in my family bakery learning the fundamentals of home style baking. By 18 years old, I was hired as an apprentice by an exclusive, classical French restaurant where my skills were carefully refined by the chef and pastry chef. I have continued throughout the span of 33 years to create impressive pastries and dishes using modest ingredients, as well as working with the finest ingredients available. My work experience includes many of the finest restaurants, hotels and resorts in Colorado, Florida and the Caribbean. I have owned and operated my own gourmet catering and personal chef business.
My approach is one of finding the freshest ingredients and creating a flavorful health conscious menu that is pleasing to the palate and somewhat guilt free.