Share your talents, background and expertise.I've had a passion for food and cooking since I watched my family grill meats over the open fire and prepare traditional meals at my childhood home near Bordeaux, France. I moved from France to the US with my family at a young age, and had my first professional culinary experience in the renowned kitchen of Jean-Louis Palladin at the Watergate Center in the early 90s, where I was a mere intern in a vibrant, dynamic kitchen – the first culinary home to many world class chefs today. Eventually, I left the culinary world to pursue a career in renewable energies in Europe. Along the way I studied in San Sebastian, Spain, studying at one of the city’s traditional Basque gastronomic fraternities (Cofradia Vasca de Gastronomia), where the members gathered regularly to cook for each other and show off their culinary skills. In 2006, while living in Miami, Florida, I decided to pursue my life passion and obtained a Culinary Arts degree, graduating Summa Cum Laude from Johnson & Wales University, where I was also a Silver Key Honor Society member. I trained as Sous Chef to Chef Sandra Stefani at Casa Toscana in Miami, and also started my first Private Chef business, where the dinners I prepared fo clients included events for the Florida State Attorney General, the Mayor of Miami, and a fundraising dinner for the Presidential campaign of Rudy Giuliani, ex-mayor of New York City. In 2008, I moved to Paris and did a “stage” at the Michelin starred restaurant, L’Arome, under Chef Thomas Boullault. While living in Madrid in 2010, I brought to my dishes a delicious blend of my native southwestern French cuisine, along with the strong flavors and cutting edge developments of Spain, as well as other Mediterranean & Caribbean influences. Now, living on Long Island, NY, I'm still passionate about using only local, fresh and organic fruits, vegetables, seafood, meat and artisanal cheeses, which I obtain directly from the best local markets and providers. My cooking is honest, creative and inspired by my childhood as well as my love of the food of the many places I have been fortunate to travel to and live in and is all about the farm to table concept.