Description
I'm energetic, creative young professional (38yo) who enjoy bring both teams of boh and foh to a higher professional level of the art of receiving and serving. I love to pass my passion for culinary arts to everyone in my environment . im also a certified sommelier, I find teaching FOH staff the simplicity and beauty of wine pairings. I invested a lot in my education, had a great chefs as my mentors as Paul Bocuse in Lyon ,France 2001-2003 and then Daniel Boloud at his super restaurant Daniel, 2003-2004. NYC, NY. My past duty was the executive chef at Paradou in the heart of the meat packing district, manhattan,NY where I designed my seasonal menus, daily specials controlled food cost and labor cost as well. Today i run Taboon on 773 10ave. I also became a certified sommelier by the SSA in 2012 and had designed paradou and other restaurants in the city wine lists.
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