Experience

Professional Experience


   I am presently employed with Dean and
Deluca. Prior to Dean and Deluca I have worked for two Hyatt
properties, opened the OZ restaurant in the Doubletree, have worked in
the capacity of both retail and wholesale large volume dessert
production, Catering and Hotels. I very much enjoy the Culinary
industry and have professionally made several concerted efforts to
develop and perfect my skills in an effort to please patrons over the
last 30 years.
     In addition to graduating from Culinary School, having attended AIB,
and going overseas to France study and polish my skills, I have
continually upgraded my skill set with various seminars, expositions,
and heavily reinvesting in myself over the years.




SUMMARY OF QUALIFICATIONS

LARGE VOLUME PASTRY PRODUCTION

CORPORATE AND EVENTS CATERING EXPERIENCE

DEVELOPED ADMINISTRATIVE SKILLS

SELF MOTIVATED WORKER AS WELL AS A TEAM PLAYER

TECHNICAL EXPERTISE OF NEARLY 30 YEARS

VERY HIGH QUALITY SPEC STANDARDS WITH AN EYE FOR AESTHETIC AND TASTE






PROFESSIONAL EXPERIENCE

Dean &  Deluca   2011  - present

Georgetown, DC

Pastry Chef


Corcoran Catering 2009 - 2011

Silver Spring,Maryland

 Pastry chef


Classic Residence by Hyatt 2007 - 2010

Chevy Chase, Maryland

Pastry chef


Doubletree hotel 2007 ・2008

Bethesda, Maryland

Pastry Chef


Fountainrock management restaurant group 2006 - 2007

Frederick, Maryland

Pastry Chef



The President's Guest  House 2005 ・2006

Washington, DC

Pastry Chef



The Metropolitan Club 2004 ・2006

Washington, DC

 Pastry Chef



Education

Ecole Lenotre 1986

Plasir, France

The American Institute of Baking 1985

Manhattan Kansas.
CSW 1982

Washington, DC