Summary of where the Chef’s cuisine is inspired from and how he/she goes about expressing it
My ambition and curiosity have driven me to discover new aspects to my cooking style and I am always on the lookout for new things. I have an avid passion for fusion but still hold a love for the classics. I have always been fascinated with flavor combinations and experimental cooking to satisfy my clients' palates and specific dietary needs. My dishes reflect all corners of the globe and I strive to bring the best culinary experience to my clients. Wine pairings and sommelier available upon request.
List of the Chef's favorite ingredients
How did the Chef learn how to cook and what is his story?
My passion for cooking was born under my Sicilian grandmother's feet as a child and carried on throughout my professional career. Starting at age 13 at a mom-and-pop's pizzeria, to working through college at a catering company, my passion has blossomed into an unrivaled talent. I received my certification from International Center for Culinary Arts and am London City and Guilds certified.
No description provided.
Freelance Catering Consultants
Executive Chef/Catering Consultant (Jan 2014-Now)
• Live Cooking Demonstrations • Event organizer and Chef • Private Catering • Estate Catering • Yacht Catering • Monitoring of HACCP through CCPS • CCP File maintenance • Experience in contract negotiations through conflict resolutions • Business Consulting
Chef/Event Management/Counsultant (Jan 2006-Jan 2013)
• Live Cooking Demonstrations • Event organizer and Chef • Private Catering • Estate Catering • Experience in managing coordinating 100+ staff members • Supervised the production and organized distribution of 500 to 2000 pax a day • Monitoring of HACCP through CCPS • CCP File maintenance • Experience in contract negotiations through conflict resolutions • Able to support closings from open to post closing procedures • Business Consulting • Paralegal works
Puff n' Stuff Catering, LLC.
Senior Event Supervisor/Executive Event Sous Chef (Jan 2003-Jan 2007)
• Supervising and Directing crew throughout the event. • Spot checking food quality, hygiene, staff, presentation, etc. before and during event. • Set up and break down of elaborate food/beverage presentations/displays. • Onsite food preparation/service of 500‐2000pax events • Daily interaction with an Up‐scale clientele. • Created event themes. • Menu Design and costing • Artistic Co‐ordination. • Developed new product lines and concepts. • Team management of 15 to 100+ staff.
Dubai - United Arab Emirates
Travel: 500 kms