Share your talents, background and expertise.My Culinary experience has been for 10 years. I devoleped a passion for the culinary arts by attending the prestigious California Culinary Academy. I studied classical French Cuisine training and obtained a degree in "Le Cordon Bleu." Following my training, I interned at the Fifth Floor and Ana Mandara in San Francisco, California. I had the opportunity, to develop and grow as a professional chef, staging at Aqua restaurant, Bouchon Bistro, and Jardinière restaurant in San Francisco. My work experience includes working for Draeger's Cooking School assisting the instructors and working at the Fairmont Hotel as an assistant pastry chef And Mark Hopkins Intercontinental Hotel. As a chef I enjoys interacting with people and sharing what I had learned in this rewarding culinary career. The joy and passion that I posses has for fine food, pastries and wine are qualities that gladly share this passion. Using the freshest ingredients available is very important and I believe in sustainable practices including "farm to fork" means. I will create a fine dining experience, with seasonal menu selections and excellent wine pairings.