Education:
Senace Culinary School/Le Cordon Bleu, Rio de Janeiro, Brazil.
Apprenticeship:
Chef Jacques Arpi, Charron, France.
Professional Experience:
Executive Chef/Chef Consultant, San Francisco Towers, San Francisco, CA, Chef/Owner, Flavor Source Sauces and Catering Services, Sebastopol, CA. Chef-Instructor, Professional Culinary Institute, Campbell, CA; California Culinary Academy, San Francisco. Chef/Department Manager, CA1 Services, Delaware North Companies, Oakland International Airport, Oakland, CA. Chef/Manager, Eurest Dining Services/Compass Group USA, G.S.A./Café 450, San Francisco. Corporate Executive Chef, Marconi Conference Center, Marshall, CA. Executive Chef/Owner, Jack London’s Creekside Restaurant, Glen Ellen, CA. Executive Chef, Sous Chef, Lucas Wharf Restaurant, Bodega Bay, CA. Sous Chef, Elaine Bell Catering Company, Sonoma, CA. Head Chef, Bodega Harbor Country Club, Bodega Bay. Catering Chef/Sauté Chef, Chez Peyo French Restaurant, Sebastopol.