FAQs
- What education and/or training do you have that relates to your work?
I am currently active with the American Culinary Federation and hold the designation of Certified Executive Chef.
- How did you get started doing this type of work?
I've been cooking in professional kitchens since the age of fourteen. It has been an amazing journey and it's hard to believe that I get paid for what I love.
- What types of customers have you worked with?
Many of my clients use me as a caterer for various parties, receptions, weddings, etc. I am also often hired for private chef services.