Share your talents, background and expertise.I've been cooking since I was ten years old, but have been classically trained since 2007 graduating from Le Cordon Bleu College of Culinary Arts in Pasadena,CA. My career has allowed me to work at the finest restaurants in Los Angeles. I began my professional career as the banquet chef at Hotel Bel Air. I have worked at The Bazaar by Jose Andeas located at the Beverly Hills SLS Hotel working under Top Chef winner Michael Voltaggio. From there he went on to work as a Sous Chef at spectacular First and Hope restaurant under the direction of Shelly Copper who's focus is southern upscale. I was a major force in the opening of the Venice eatery Sunny Spot where I served as the executive sous chef under the direction of Roy Choy. Given my abundance of experience I feel I provide all with a great food experience.