Description
HIGHLIGHTS OF QUALIFICATIONS * Accomplished chef with over 30 years of culinary experience in a variety of settings including restaurant ownership, fine dining, hotel & resorts, and institutional cooking. * Blue Ribbon certified from the Institute of Culinary Education in New York with apprenticeships in various establishments throughout France. * Skilled in Mediterranean, Continental, French, and Pacific Rim cuisine. * Worldwide experience with positions on the Big Island, Oahu, Guam, Boston, and France. * Certified Executive Chef (CEC), Foodservice Management Professional (FMP), American Academy of Chefs (AAC)
Accomplishments
Highlights:
Keywords
