Education
BS Degree in Hotel and Restaurant Management, from Eastern Michigan University. Also one year of MSD, MBA in Organizational Behavior and Theory at the same University
AAS in Culinary Arts, at Schoolcraft College together with an AA in Business Management
Culinary Achievements
Through ACF sponsored competitions, one silver medal in the Michigan NRA show, three gold medals for the Junior Hot Food Championship, with one of them taking the first place in Las Vegas.
Also a big accomplishment as mentor for two culinary teams with Plymouth Salem High School, achieving one silver medal and one gold medal, both at national level.
Memeber of the ACF and Michigan Chefs de Cuisine
Brief Employment Background
2 Unique Caterers, experience that helped me get to where I´m at now!
Emily´s of Northville, the most fun I´ve ever had in the kitchen, under Rick Kolberg and Micheal Lasconas
Agave, my first Executive Chef position, creating inovative Mexican Cuisine.
Atlas, making a dream come true, opening my own restaurant as Executive Chef.
Mitchell´s Fish Market, in the all famous fish cutter station and AM/PM Sautee. The necesary step before coming back to the mother land, next to Alex Cain.
Currently at One & Only Palmilla, one of the top 20 resorts in the world, first as Banquet Chef, now as PM Sous Chef for Agua restaurant, under the direction of Larbi Dahrouch.
And God willing, opening a restaurant sooner than later.
And from the Press...
http://www.metrotimes.com/editorial/story.asp?id=4137
