Share your talents, background and expertise.I have several years of Hospitality Industry experience, with most of it in the Back of the House, but more than 15 years of it dealing with customer relations while managing a staff of up to 75. I have worked in Full Service & High End Fine Dining, Private Country Clubs and Four Star Hotels; with members/guests of up to 1000, some with special dietary needs. I am versed in American Classic, Vegetarian& Vegan, Comfort Foods, Thai, French, Japanese, Pan Asian, Italian, Cal-Mex, Special Diets and Spa Cuisine. I have been cooking for almost 24 years now and I started when I was 14. I am also an avid Wine collector with just over 3000 bottles to my collection, which helps me in the pairings of food and wines.