Tahoe Culinary Services
Hired 1 time
8 years in business
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- What education and/or training do you have that relates to your work?
I am always reading and learning.
- How did you get started doing this type of work?
My last chef position was with a great company Tahoe Mountain Club. I was the Executive chef of two fabulous chef driven restaurants Wild Goose in Tahoe vista and Schaffer's Camp a member only high end ski lodge atop of North star ski resort. Unfortunately the club went through some big changes due to the economic down turn in 2008. In 2012 the club had to make the decision to close down Wild Goose. It was hard to see Wild Goose go when it was sky rocketing of into successes. A large group of us where laid off and after three years with the company it was over just like that. I took some time off to figure out what I wanted to do next and was invited to go to Bali Indonesia with Chef Gavin Baker from the Fat Duck restaurant in England. We shot a documentary film on cooking all over Bali for five weeks. That experience really opened my eyes and made me rethink what is really important to me in life. (www.themistproject.com) When I returned home a few of the top concierge companies in the Lake Tahoe area started to call me to see if I was interested in cooking for there clients. After a few successful and fun evenings I decided to start my own personal chef business Tahoe Culinary Services.
- What types of customers have you worked with?
Most of the time I cook high end chef driven menus for clients around the Lake Tahoe area.