Summary
Share your talents, background and expertise.15 years experience in classical french, Italian, worldly cuisine, latin/mexican, fine dining, steak, seafood, private parties to plate ups for 6k. Hotel institution and corporate as well.
Work history
Share your work history.
- Executive ChefDel FriscosDC, 2014 - Present
- Executive chefTavistock (Timpano's)DC and Orlando, 2010 - 2012
- Executive ChefWolfgang Pucks and Fultons Crab HouseOrlando, 2007 - 2010
- Executive ChefBabboOrlando, 2006 - 2007
- Executive ChefHyatt Hotel & ResortsOrlando, 2004 - 2006
- Executive ChefRosa Mexicana
Training
Share your training history.
- PCICulinaryPittsburgh
Location
Share where you are based.Washington DC, USA
Cuisines
Share at least one cuisine you excel at.
- American
- American BBQ
- American Cajun
- American Creole
- American Soul Food
- Caribbean
- Chinese
- Classical French
- Cuban
- German
- Greek
- International
- Italian
- Japanese
- Korean
- Mexican
- New American
- Peruvian
- Russian
- Scandinavian
- Seasonal
- Spanish
- Thai
- Vietnamese
Methods
Share at least one method you excel at.
- Baked
- BBQ
- Braising
- Deep Fried
- Grilled
- Nose to Tail
- Pan Fried
- Pastry
- Poached
- Roasted
- Seafood
- Smoked
- Stewed
- Stir Fry
- Wine Pairings
Diets
Share at least one diet you excel at.
- Allergy-Friendly
- Diabetic
- Gluten-free
- Health Supportive
- Kids
- Kosher
- Low-carb
- New Mothers
- Paleo
- Primal
- Raw
- Vegan
- Vegetarian
Languages
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Services
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Ask me about...
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