Share your talents, background and expertise.I've been in the industry for 17 years now and have worked with great chef's. Canadian born, I started my career at the Intercontinental Hotels Group in Toronto, Canada. From there I transferred to the Intercontinental Hotel amd conference center in Cleveland Ohio where I was banquet sous chef then became chef de cuisine at the award winning Table 45. From there I transferred to the Intercontinental Hotel in Washington dc at the historic Willard hotel as the banquet chef where I served many delegates, senators, royalty families. From there I took my first Executive Chef position at the historical hotel The Blennerhassett in Parkersburg WV. I've been here for the past 4 years and have been loving every bit of it.