Former restaurant business owner, motivated Executive Chef and Culinary Professor offering thirty years experience in the food service industry. Focused on high standards for taste and quality, while maintaining profitable margins. Ambitious classically trained culinary professional with a blend of creativity, passion for food and exceptional cooking skills.
Currently working as full time member of faculty.
Promoted to Assistant Professor Fall 2019.
During summer semesters at Paul Smith's College responsible for operating Adirondack Palm Restaurant and St. Regis Café.
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