Concept Development, Culinary Operational Reviews
Chef Tastings Operational Documents-from SOP to Recipe Management. A professional chef with over 30 years experience. He works with restaurants, catering and foodservice companies. His contributions include, chef mentoring, training, menu and recipe development, product sales and transition management for companies introducing culinary and production software programs.
University of Massachusetts, Amherst, BSc, Hotel, Restaurant and Travel Administration, Certified Executive Chef, Certified Culinary Administrator and Certified Culinary Judge with the American Culinary Federation. Certified Cicerone. Johnson & Wales University, AS Culinary Arts.
