Share your talents, background and expertise.My 30 years of experiences started with a Culinary Management Degree and Red Seal Journeyman papers and has taken me from across Canada through the Caribbean and Central America, which also gave me the opportunity to work in numerous types of establishments including; 5 Star; Resorts, Private Villa, Spa, Hotels and Restaurants, Remote, Hospital, Training Centres, Institutions and Camps. I have over 8 years experience as Banquet Chef. My most recent position was successfully opening a 220 seat full service Italian restaurant in the Caribbean. These opportunities have enabled me to learn the importance of Teamwork, Menu and Recipe Building, Food and Labour Costs, Budgeting, Purchasing and Safety. I take pride in Training, Developing, Motivating, Coaching and Mentoring staff. I have also been very fortunate to learn and work with some of the most renowned Chef’s worldwide which has helped me in developing a certain culinary style and has given me the ability to incorporate distinctive flavours of the; West Indies, Italy, Asia, French, Mediterranean, Africa, India and Latin America. I thrive on keeping an excellent rapport with guests, local farmers, purveyors and fishermen and staff alike in order to limit imported goods to maximize profits, production and at the same time enabling my cuisine too have a distinctive international, local and regional flair with the freshest ingredients available.