How did you start your journey?
Classically trained Chef in French Cuisine, which I use as a base for most of my cuisines, adding a modern twist to the classics.
Where is your cuisine inspired from?
Graduate of an accredited culinary school in Germany and the Culinary Institute of America.
General Manager | Il Creations | 2013 - Now
Purchasing, staff training in both culinary and sanitation standards. Menu development and concepts.
Executive Chef | Brock & Co | 2008 - Now
Product and menu development, catering mostly Breakfast and lunch for the Financial Regulatory Industry. Staff training and development.
Catering Chef | Ridgewells Caterers | 2007 - 2008
Catering functions for intimate to large social and corporate functions, and sporting events for VIP tents and owner suites.
Commis De Cuisine | Steigenberger Hotel Frankfurt Germany | 1992 - 1995
Learned all stations of a classical kitchen in a luxury hotel.
What is your Cancellation Policy?
Moderate - Full refund up to 1 week before the event, 50% refund up to 2 days prior to event, except Foodie Service fees
What languages do you speak?
How far can you travel?