Title
Skills
Chef, private chef, executive chef
About
I have over 30+ years experience developing my culinary talent
and as a team leader. I have commanded many kitchens over
the years and cultivating a great team environment is what
makes a kitchen run smoothly and efficiently. I am skilled at
delivering multiple cohesive and seasonal menus while
keeping focus on food costs and budgets.
I have worked at many different positions and not just as
a private chef as well as commanding the kitchen at the exclusive
Relais Chateaux property, The Point a former Rockefeller
camp in the Adirondacks and The Rainbow Room at
Rockefeller Centre in New York City. I am skilled at delivering
crafted menus for exclusive clientele for many different event
and dining formats.
I have enjoyed working in Michelin Star kitchens, large
volume brasseries and fine dining environments, and have
been a private chef for high net worth clients. I am
meticulous, courteous, discreet, organised and can handle
multi-operational outlets simultaneously.
I very much look forward to hearing from you.
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