Before becoming a personal chef I spent twenty plus years working in the restaurant industry.
After graduating from the Culinary Institute of America, I worked for a few years in New Haven, Ct. with two top French chefs at an outstanding restaurant called Robert Henry’s.
I moved to Maine in the early 1990‘s to work at The White Barn Inn. While living in Kennebunkport for about ten years, I also practiced my craft at places like The Cape Arundel Inn, and 98 Provence in Ogunquit. To round out my experience I went to work with Ed Foley at Foley’s Bakery in Portland.
During those years it was a great honor being involved with a dinner at The James Beard House in New York City called “A Taste of Maine.”
My experiences have not been limited to the U.S. I spent time working at Hovey Manor in Quebec. I’ve also traveled extensively throughout France and Spain soaking up the food and culture. It’s amazing to see first hand how food isn’t just fuel for the body but a way of savoring what life has to offer.
I’m a member of the American Personal Chef Association, fully insured and Certified in sanitation.
