Culinary Education
2001 Culinary Institute of America - Greystone St. Helena, California
2000 Journeyman Certified, Canadian Red Seal
1998-2000 S.A.I.T. cooking school, Calgary, Alberta
Work Experience
2002-present, Appetizingly Yours Catering, Guelph, Ontario. On-site Chef and Event Co-Ordinator
* Plan and implement various events, from large outdoor weddings to corporate and private functions.
* Work with Jim Loat, Executive Chef (CIA), Brian Schmaler, Sous Chef (Stratford Culinary School),
1996-2006, Lake O'Hara Lodge, Yoho National Park, British Columbia. Head Chef, Sous Chef
*Developed and executed high end, seasonally attentive menu for 60 guests
*Supervised and trained team of 7 cooks
* Worked with Henry Dziarmaga, Head/Sous Chef (Dubrulle), David Wyse, Graham Edwards, Head Chef, Carolle Foucault, Sous Chef
1999-2000, Jack's Grill Restaurant, Edmonton, Alberta. Pastry Chef, Line Cook
*Managed all cooking lines within kitchen
*Developed and executed a weekely, seasonally derived, 8 course Chef's Tasting Menu
* Worked with Peter Jackson (CIA), proprietor and Chef
1998-1999, Bistro Moncur, Sydney, Austrialia. First Cook
* Managed Fish Line
* Worked with Colin Holt, Head Chef, Dean Sammut, Sous Chef
1998-1999, North Sydney Cellars, Sydney, Australia. Wine consultant and retailer
* Involved in all aspects of this fine Australian wine merchant.
1996-1998, Florentines Restaurant, Calgary, Alberta. Sous Chef
*Developed daily seasonally derived, locally sourced specials du jour
*Involved in wine and food matching evenings
*Worked with Aaron Cruerer, Head Chef, Daniel Ross, Head Chef, Jim McDermot, Sous Chef
1993-1998, J. Webb Wine Merchants, Calgary, Alberta. Wine consultant
*Involved in all aspects of wine retail in this award winning, extensive fine wine merchant.
1997-1998, Italian Gourmet Foods, Calgary, Alberta. Assistant to cooking class, prep cook
* worked with Peter Bellusci
2001 Culinary Institute of America - Greystone St. Helena, California
2000 Journeyman Certified, Canadian Red Seal
1998-2000 S.A.I.T. cooking school, Calgary, Alberta
Work Experience
2002-present, Appetizingly Yours Catering, Guelph, Ontario. On-site Chef and Event Co-Ordinator
* Plan and implement various events, from large outdoor weddings to corporate and private functions.
* Work with Jim Loat, Executive Chef (CIA), Brian Schmaler, Sous Chef (Stratford Culinary School),
1996-2006, Lake O'Hara Lodge, Yoho National Park, British Columbia. Head Chef, Sous Chef
*Developed and executed high end, seasonally attentive menu for 60 guests
*Supervised and trained team of 7 cooks
* Worked with Henry Dziarmaga, Head/Sous Chef (Dubrulle), David Wyse, Graham Edwards, Head Chef, Carolle Foucault, Sous Chef
1999-2000, Jack's Grill Restaurant, Edmonton, Alberta. Pastry Chef, Line Cook
*Managed all cooking lines within kitchen
*Developed and executed a weekely, seasonally derived, 8 course Chef's Tasting Menu
* Worked with Peter Jackson (CIA), proprietor and Chef
1998-1999, Bistro Moncur, Sydney, Austrialia. First Cook
* Managed Fish Line
* Worked with Colin Holt, Head Chef, Dean Sammut, Sous Chef
1998-1999, North Sydney Cellars, Sydney, Australia. Wine consultant and retailer
* Involved in all aspects of this fine Australian wine merchant.
1996-1998, Florentines Restaurant, Calgary, Alberta. Sous Chef
*Developed daily seasonally derived, locally sourced specials du jour
*Involved in wine and food matching evenings
*Worked with Aaron Cruerer, Head Chef, Daniel Ross, Head Chef, Jim McDermot, Sous Chef
1993-1998, J. Webb Wine Merchants, Calgary, Alberta. Wine consultant
*Involved in all aspects of wine retail in this award winning, extensive fine wine merchant.
1997-1998, Italian Gourmet Foods, Calgary, Alberta. Assistant to cooking class, prep cook
* worked with Peter Bellusci
Volunteer Experience
2001, Boulevard Restaurant, San Francisco, California. Estage
2001,Gary Danko Restaurant , San Francisco, California. Estage
