Hello, 

This is my 11th year teaching Culinary Arts at IRHS. 

I started cooking when I was in my junior year in high school. 

I spent my first years cooking in my hometown of Nyack, New York. 

When I was 23, I moved to San Fransisco were I worked at Bix Restauant & South Park Cafe and did a side job as an assistant for a food stylist. 

I then moved to Switzerland , where I worked for the next 9 years. 

In Zurich I was executive Sous- Chef  at the Iroquois, Restaurant Bohemia and The Restaurant Josef.

In Bern, Switzerland  I worked as the Chef of The Bernerhof Hostel as well as working a winter in the ski town of Arosa.

On retuning to the States in 2003, I was lucky to be able to work a ski season in Vail, Colorado at Sweet Basil's. 

I then decided I wanted to be near the water , so I moved to The Outer Banks in N.C. 

I was the Sous - Chef for 3 years at Ocean Boulevarde. 

Then in 2006 ,I came to Tucson and was  the Sous Chef at Vin Table and Jax,  before I moved to Alaska where I work at The Gustavus Inn in Gustavas.Ak. 

I have spent my life working to become a professional chef and have prefected my skill set in order to share them with you. 

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