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.


  • Americas


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.

Market Segments

  • Branded Concepts
  • Business and Industry/Food Services
  • Colleges & Universities
  • Family Restaurants
  • Fine Dining
  • In Flight Catering

Area Of Expertise

  • Concept Development
  • Contract Management
  • Dietary & Nutrition
  • Food Safety & Hygiene
  • Information Technology
  • ITT (Catering Business)
  • Kitchen Design
  • Menu & Recipe Development
  • Operating Procedure & Systems
  • Operating Review
  • Quality Management
  • Sustainability
  • Training

Food Facility Design

  • Yes

Management Advisory Services

  • Yes

Membership Grade

  • Associate (TAD)


  • Consultant


  • Customized Culinary Solutions

Profile Title

  • Owner



9450 Keystone Avenue, Skokie, Illinois, 60076, United States