Share your talents, background and expertise.My career began in Italy working as an apprentice training under several well-known chefs. Thereafter, I moved to California where I had the opportunity to work with several established companies at the beginning of the “California Cuisine” concept. I then moved overseas again ( Asia, North Africa and Middle East) to work in the five star International Hotel market, gaining extensive knowledge and experience in managing big budget kitchens, multiple staff rosters, ordering and food cost control of large scale operations. Thereafter, I returned once again, to the US (Boston, Maui and Los Angeles) to apply what I had learned overseas and to gain further experience in US based hotels and restaurants. After several years I decided to open my own restaurant. I have owned and operated three award winning upscale restaurants. I oversaw and coordinated all aspects of our new construction and specifically the design aspect of the kitchens. Finally, as a culinary professional I have training and knowledge in a number of cuisines including Classic and Contemporary Italian, Mediterranean, Californian/Pacific Rim, American/Gastro pub and working knowledge of Indian and Middle Eastern.