Education:
AOS, New England Culinary Institute, Montpelier, VT.
Professional Experience:
Pastry Chef, Homestead Inn, Greenwich, CT; Maxime’s Restaurant, Granite Springs, NY; La Crémaillère, Banksville, NY. Pastry Chef/Baker, Greenwich Country Club, CT; Hudson River Inn, Ossining, NY. Pastry Sous Chef, Tavern on the Green, New York City.