Summary of where the Chef’s cuisine is inspired from and how he/she goes about expressing it
Classically trained Chef in French Cuisine, which I use as a base for most of my cuisines, adding a modern twist to the classics.
List of the Chef's favorite ingredients
How did the Chef learn how to cook and what is his story?
Graduate of an accredited culinary school in Germany and the Culinary Institute of America.
Steigenberger Hotel Frankfurt Germany
Commis De Cuisine (Aug 1992 - Mar 1995)
Learned all stations of a classical kitchen in a luxury hotel.
General Manager (Jan 2013-Now)
Purchasing, staff training in both culinary and sanitation standards. Menu development and concepts.
Brock & Co
Executive Chef (Jul 2008-Now)
Product and menu development, catering mostly Breakfast and lunch for the Financial Regulatory Industry. Staff training and development.
Catering Chef (Jun 2007-Jul 2008)
Catering functions for intimate to large social and corporate functions, and sporting events for VIP tents and owner suites.
Washington, DC, United States
Travel: 70 kms