FoodSense

E' ??? A BIT OF BACKGROUND FOR INQUIRING MINDS:

"What's your favorite food to cook, your genre of expertise, your specialty?" has too often been one of the top questions I've been asked for years as an Executive Chef. As always, my answer has been/will be/ and is: "I simply cook food that makes SENSE!"

This seemingly obvious philosophy on the culinary arts has been ruggedly formed through many years of working my way up the ranks after graduating the culinary school of "Hard Knocks" (i.e. LIFE)

Here's a few tidbits:

~15+ years of working at some of Southwest Florida's most premier establishments (such as The Waldorf Astoria Naples and a few of the literally top rated prize winning private country clubs).

~Quickly mastered all areas: from line cook to dining room manger all the way up to Executive Chef.

~I've developed an expertise on one of our basic needs for life - FOOD.

~A combination of my diverse ethnic background, a university degree in Cultural Ecology, and a passionate drive to learn from everyone/everything in life has given me a unique perspective on how we eat.