As classically trained in culinary by the Le Cordon Bleu School with a 4.0 GPA and is a member of Eta Sigma Delta Honor Society. I have also has been certified by the State of Florida as a Certified Food Manager and Proctor, a ServeSafe Course Instructor and holds certifications from the National Restaurant Association in Cost Control, Supervision, Culinary Arts and Advanced Baking & Pastry.
Management experiences in the US include high profile, unusual, and multi-award winning openings, among other international marques saw him lead the group鈥檚 strategic planning and development, and subsequently launch the affiliated conceptual designs of restaurant food and service.
Specialties:- Hotel.
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