BS, State University of New York, Empire State College, Saratoga Springs, NY. Certificate, Madeleine Kamman School for American Chefs, St. Helena, CA.
Le Cirque, NYC.
Opening Chef, Top Table, CIA Singapore. Chef-Consultant, Prune, NYC. Executive Chef, Eight Mile Creek, NYC. Sous Chef, Savoy, NYC. Training and Opening Team Member, Blue Door Restaurant, Delano Hotel, South Beach, FL. Development and Consulting Chef, The Gap Café and Restaurant “44” at the Royalton Hotel, NYC. Independent and Private Caterer. Caterer, for NYC companies such as Restaurant Associates at Carnegie Hall, The Metropolitan Museum of Art, and the Metropolitan Opera; Serena Bass NY; Great Performances; and New York Parties. Private Special-Location Chef, Industria Produzione, Pantelleria, Italy. Guest Chef, Oceana Cruises.
Grand Prize, Best Recipe Northeast U.S., Chilean Fresh Fruit Association, 1998.
Slow Food. Women Chefs and Restaurateurs. Chefs Collaborative. International Association of Culinary Professionals. Confrérie de la Chaîne des Rôtisseurs. Judge, ProChef Certification.