Share your talents, background and expertise.Graduated from The Art Institute of New York City in 2003, I began my culinary career working for Jean George Vongerichten. For four years, I cooked for the Jean George Corporation in New York City. Cooking in restaurants such as V Steak House, Mercer Kitchen, Restaurant 66, Spice Market and the flag ship restaurant Jean George. After relocating to the Washington DC area, I continued my career cooking for Wolfgang Puck and working with molecular gastronomy for Chef Tony Conte in The Oval Room located behind the White House. Growing up in New York City, I was at the heart of the restaurant capital of the world. But if you ask me, it was the influence of the Dominican culture and heritage that inspired my passion for cooking. I started Delicioso Catering in order to share my innovative Hispanic cuisine in the Maryland, Washington DC area. And now I am the executive chef at American University's Avenues Catering. My goal is not only about providing people with great meals for events, but also for individuals looking for private personal Chefs for daily or weekly home cooked meals, and even private cooking lessons. I thrive in serving yummy appreciable food that is warm and comforting. I offer services for all types off events. From the most extravagant such as weddings and galas, to dinner parties and private cooking lessons, I can do it all.