My objective and professional profile
To utilize my abilities and experience in a professionally rewarding environment; an Academy of Culinary Arts Graduate (with gold medal honors). Dual Certified Chef De Cuisine (WCCC and CCC) with a natural and life-long love for cooking.
Certified Chef De Cuisine (WCCC) World Association of Chef Societies, Certified Chef De Cuisine (CCC) American Culinary Federation, active member of The American Culinary Federation (ACF) Chapter FL061, Broward County ACF, Inc., James Beard Foundation Professional Member, Certified Servsafe Instructor and Registered Servsafe Examination Proctor for the National Restaurant Association, ServSafe Certified Food Protection Manager, experienced in beverage operations and wine training, and have been a part of charities and events such as Manna (2007, 2008, 2009), Atlantic City Food and Wine Festival (2007, 2008), Beaujolais Nouveau (2008, 2009), Atlantic City Restaurant Gala (2009), the Progressive Family Services Dinner, Moorestown, NJ (2010), Las Olas Food and Wine Festival (2013), Chefs & Farmers Celebration at the James Beard House in NYC (2013), Fort Lauderdale Museum of Science and Discovery's Wine, Spirits, and Culinary Celebration (2015), Iron Fork/Miami Spice Kickoff (2015), The March of Dimes Signature Chef Series Fort Lauderdale (2015, 2016, 2017), Florida Derby (2015, 2016, 2017), The Preakness Stakes (2016), Pegasus World Cup (2017, 2018),Chefs 4 Neighbors (2018), Veritage Miami (2019), Out to Brunch (2019), Taste of the Nation/No Kid Hungry (2019), and SOBEWFF Italian Bites (2020). I'm Striving to become an ACF Certified Executive Chef(CEC).