My love for the culinary arts grew from my home as a child. I would watch in awe as my grandparents created simple yet flavorful and delicious dishes. Because my father was a chef and owned two restaurants himself I found my true inspiration to pursue a career in the culinary industry. At the age of fifteen I decided to...

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My love for the culinary arts grew from my home as a child. I would watch in awe as my grandparents created simple yet flavorful and delicious dishes. Because my father was a chef and owned two restaurants himself I found my true inspiration to pursue a career in the culinary industry. At the age of fifteen I decided to take my first step to becoming a chef by working during the summer. I traveled to Milan and had the honor of working in Joia. I came back to work in the same prestigious restaurant every summer till I was eighteen. I was fresh out of school and ready to extend my experience in the culinary art. I took myself to London where I started off working in Baglioni Hotel. After a year and a half I moved onto Plateau. There I had the opportunity to work with Tim Tolley, a chef who worked under Jean Georges. By August I left Plateau and by September of two thousand and eight I decided to work for Jun Tanaka at Pearl in London. As of last year Tanaka gained a Michelin Star. Driven to continue gaining different experiences I decided to leave Pearl. I moved onto Maze, a Michelin star restaurant and Square, a two Michelin star restaurant, for a brief time. By October of two thousand and ten I finally came to La Petite Maison where I worked three years under Raphael Duntoye. After growing over those years I wanted to return to my roots and worked in an Italian restaurant under Giorgio Locatelli. I craved different perspectives so I then took myself to Switzerland to work in Metamorphosis. As time passed on I felt myself being called back to London where I returned to La Petite Maison. Ever since I came back I was brought to lead the kitchen of La Petite Maison Miami where my love for cuisine continues.

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