NOTABLE EXPERIENCE & TRAINING:

Noma with Chef Rene Redzepi

Sky Room, La Valencia Hotel with Chef Luke Patterson

Patroon with Chef Geoffrey Zacharian

Butterfield 81 with Chef Tom Valenti

EDUCATION: Associate's Degrees - Professional Chef

and Hotel & Restaurant Management –

State University of New York - Sullivan College

(Loch Sheldrake, New York)

Seared Tuna Bites with Crispy Wontons and Mangosteen Salsa

Chorizo Filled Medjool Dates served with Spicy Tomato Coulis

Oysters on the ½ Raw with Tomatillo/Cucumber Relish,/Peach

Mingonette and Wasabi Soy Sauce

Duck Brochette: Soy Marinated, Wrapped with Bacon,

Drizzled with Honey and Toasted Sesame Oil

Rabbit Meatballs with Crushed, Minted, Sweet Peas

and Madeira Reduction

Lamb Chops with Ghost Pepper Marmalade

Seared Scallops with Sweet Corn Puree, Sage Noisette

and Garlic Confit

Heirloom Tomato Salad with Chevre, Ruccola and Beetroot Aioli

Belgian Endive Salad with Candied Pecans, Crumbled Gorgonzola,

Haricot Verts, and Apple Cider Vinaigrette

Pastrami Cured Salmon with Pickled Fennel and Quail Eggs

Green Salad of Haricot Verts, Belgian Endive,

Spinach, Crumbled Roquefort and Walnuts Served with a

Spiced Cider and Port Wine Vinaigrette

Ginger Pork Raviolis in Miso Broth with Asian Vegetables

Caramelized Diver Scallops with Sweet Corn Succotash

Passion Fruit Reduction

Pan Roasted Veal Mignons with Crispy Yukon Gold Potatoes

Vanilla Apple Chutney

Spicy Vietnamese Lobster Spring Rolls

Peanut Chili Dipping Sauce

Duck Egg and Vasterbotten Omelet Served with Wild

Mushroom and Truffle Consommé

Rustic Slow Cooked Rabbit Terrine

with Pickled Vegetables, Nectarine Chutney

and Crunchy Sourdough Bread

Vietnamese Spring Roll with Sweet Crab

and Coriander Icewine Vinaigrette

Foie Gras Torchon with Preserved Cherries and Brioche

Seared Foie Gras with Celery Root Puree, French Toast

and Caramelized Apples

Madeira/Porter Braised Veal Cheeks with Parsnip

and Potato Gallete, Served with Candied Pumpkin

and Brussel Sprouts

Sweet Cured Black Cod Filet

Served with Chanterelle Risotto, Julienne Sugar Peas

and Sweet Corn Puree

Espresso Rubbed Duck Breast with Fruit Studded Wild

Rice and Juniper Smoked Asparagus

Served with a Port Wine Juniper Glace

New Zealand Venison with Smoked Potato Roulade

and Stuffed Morel Mushrooms,

Served with Red Wine Sauce and Chestnut Puree

Spiced Pumpkin Cheesecake with Warm Red Currant Jam

and Cardamon Cream

Apple or Plum Tarte Tatin

with Homemade Salted Caramel and Vanilla Ice Cream

Zucchini Cake

with Hot Butterscotch and Vanilla Zabaglione

Warm Chocolate Fondant Filled with Gorgonzola,

Served with Candied Apples, Pecans, and Caramel Sauce

Selection of Cheese Served with Chef’s Fruit Preserves

from Summer Harvest

◦ Butter Poached Lobster “Navarin” with Morel

Mushroom, Baby Carrots and English Peas

◦ English Channel Dover Sole Wrapped Scallop with

Crispy Potato Nest and Black Truffle Hollandaise

◦ New Zealand Green Lip Mussels “Casino” with Crispy

Shallots and Sweet Chili Sauce

◦ Confit of Boneless Quail with Mache/Jordgubbar Salad,

Sweet Balsamic Vinegar Jellies

◦ Tequila Cured Gravlax with Toasted Brioche,

Pickled Fennel, Lime/Cilantro Crème Fraiche

◦ Potato Wrapped St. Pierre Above Sweet Onion Compote

with Pernod Saffron Nage

◦ Braised Monkfish with Soft Polenta, Pickled Ramps,

Fava Beans, Smoked Bacon and Steamed Cockles

◦ Foie Gras Duo: Torchon and Seared with Poached Bing

Cherries, Red Onion Confit and Toasted Portuguese Bread

◦ Pressed and Sautéed Sweetbreads “Oskar” with

Asparagus, Crabmeat, and Béarnaise

Other Menu Ideas

◦ Japanese Poke Salad (Bluefin-Tuna-Octopus-Marlin)

Toasted Sesame Dressing and Soba Noodle Salad

◦ Cantonese Pork Dumplings with

Hot, Sticky, Sweet, Soy Dipping Glaze

◦ Classic and Specialty Sushi Rolls:

Hand, Inside Out, Tempura

◦ Carpaccio “du Jour” Baby Artichokes, Fried Capers,

Chopped Eggs, Shaved Reggiano Cheese

and White Truffle Oil

◦ Crispy Garlic Crepe Filled with Escargots

Served with Crunchy Pecorino Tuille and Parsley Aioli

◦ Portuguese Style Clams with Chorizo Sausage,

Julienne Vegetables and Spicy Broth

◦ Medjool Dates Stuffed with Chorizo, Wrapped with

Bacon and Served with a Picante Tomato Sauce

◦ Braised Rabbit, Ricotta Cheese Ravioli, Spring Vegetables

and Smooth Leek Coulis