EDUCATION

CULINARY INSTITUTE OF AMERICA, Hyde Park, N.Y. 2/84-10/85
A.O.S. Degree Successfully completed full program. Food and Management Sanitation Certificate.

EXTERNSHIP

MAURICE RESTAURANT, Hotel Parker Meridien, New York, N.Y.
Completed Externship under the supervision of Christian Delouvrier, Executive Chef.

PREVIOUS EMPLOYMENT

METROPOLITAN CLUB, I East 60th Street, New York, NY
Banquet Chef, Sous Chef. Working under the Executive Chef, Yves Menes, Meilleur Ouvrier de France.

MERENDA, Cufu Inc., New York, N. Y.
Opening Executive Chef.

O'NEALS, Good Services Inc., New York, N.Y.
Executive Chef, 350-seat busy Lincoln Center and Theatre District Restaurant with full Banquet Services.

BORDER CAFE, New York, N.Y.
Executive Chef

CAP JULUCA, Pimms Restaurant, Anguilla, B.W.I.
Executive Sous Chef, Chef de partis Poissonier. French – Caribbean Cuisine, Patrick Pinon, Executive Chef.

RESTAURANT ASSOCIATES, Tower Suite & Hemisphere Club, New York, N.Y.
Executive Sous Chef, Club e la Carte and Banquet Senices, Patrick Pinon, Executive Chef.

LE LAURIER, New York, N.Y.
Classical French Fish and Seafood. Executive Chef, Patrick Pinon.

RAINBOW ROOM, Rockefeller Plaza, New York, N.Y.
Chef de Poissonier, assistant to Banquet.

Expedited initial start up of Luncheon, Pre-Theatre, Dinner and Supper Menus. Executive Chef, Andre Renee.

MAXIM'S DE PARIS, New York, N.Y.
Chef d'Entrernitier, Chef de Poissonier. Executive Chef, Patrick Piaon.

BAGEL BIN RESTAURANT AND BAKERY, Poughkeepsie, N.Y.
Kitchen Manager. Supervised

SQUARE ONE RESTAURANT/CAFE, Claremont, CA.
Cook.

BUITFALO INN, Upland, CA.
General Manager and Cook. Steakhouse.

MAGNOLIA'S PEACH, Upland, CA.
Broiler and Prep Cook. Steak and Seafood House