Home
Biography
What is Reiki?
Resume
Contacts
Private Sessions
Schedule an Event
|
|
Date
of Birth: July 16, 1951 – Born in
France
Nationality: American Citizen
Languages:
Fluent
in French and English
Spanish Speaking
Education: Three-year apprenticeship as Boucher
Charcutier in Château roux, France
Graduate with Certificate of Professional Ability.
CAP: Traiteur Charcutier Boucher
CAP: Cuisinier Cuisine Classique
BEP: License of Professional Study
BM: Master Chef Diploma
1 & 2 in Charcuterie and Cuisine
Memberships: Societe Des Cuisiniers De Paris (France)
Societe Des Cuisiniers De New York (USA)
Confrerie De La Chaine Des Rotisseurs (USA)
Toques Blanches Internationals (France)
Club Culinaire (Los Angeles)
Career
Highlights:
Entrepreneurial:
Sought-after
talent for special events, cooking classes, guest chef and media appearances
worldwide. Emphasis on “clean
palate cuisine”, using Reiki and various other energy techniques.
Highlights of recent years include:
2005
Guest
Chef, five-star hotel, Grand Melia, Sao
Paulo, Brazil
Including dinners and media events.
2005
Guest Chef, Food and Wine Festival, Melbourne, Australia
2005
Radio BERRY, France Enter – guest appearance
2005
Guest Chef, three-star restaurant, Bistro Italia, Rio
de Janeiro, Brazil.
2004
Host Chef, Club Culinaire Annual Gala, Los Angeles, CA
2004 Guest
Chef, five-star resort Sao Paulo, Brazil
Including dinners, cooking classes and publicity.
1999 Instructor, John D. Folse Culinary Institute, University of Thibodaux,
LA
1995
Guest Chef, International Culinary Symposium,
Quito, Ecuador
1994
Tour of Asia with Michel Richard
1992
Guest Chef, "Merci Julia",
Julia Child’s 80th birthday
event
1990-present
Guest Chef, Napa Valley Wine Auction
Professional Employment:
1988 – Present
BEL-AIR BAY CLUB, Exclusive Private Club in Los Angeles
Executive Chef managing all food operations and special events
planning.
(Flexible working schedule to accommodate other professional
pursuits.)
1986-1987
CHARCUTERIE-TRAITEUR SAUVAGET
Château roux, France
Owner, assuming responsibilities for family business.
1985 –1986
CITRUS RESTAURANT
Los Angeles, CA
Chef de Cuisine working with owner, Michel Richard
1983 – 1985
MARRIOTT CORPORATION
LAX, Theme Room Restaurant
Chef de Cuisine. Developed
menu; architectural design, staffing, training
and equipping kitchen facilities prior to opening.
“Most Promising New Restaurant of 1984” -- CA Food Critics
Association
1981 – 1983
PRIVATE CHEF
Sarasota, FL
Employer also owned Far Horizon Hotel, a Relais Chateaux Property.
Hosted special events at hotel with Chef Paul Bocuse, Gaston Lenotre,
Roger Verge, Gerard Boyer.
1979 – 1981
FRERE JACQUES RESTAURANT
Newport Beach, CA
Executive Chef. Also
opened sister restaurant, La Vie en Rose.
Responsible for two restaurants, 16 professional chefs and 18 support
staff.
1976 – 1979
CAFÉ DE LA PAIX, PLACE DE L’OPERA
Paris, France
Chef de Cuisine, under Executive Chef Georges Dury (M.O.F.)
1974 –1976
HOTEL CONCORDE LAFAYETTE
Paris, France
Chef de Cuisine for the exclusive dining room under the
supervision of
Executive Chef Joel Robuchon (M.O.F.)
1973 – 1974
HOTEL FRANTEL RUNGIS
Paris, France
Chef de Cuisine under Executive Chef Joel Robuchon (M.O.F.)
Special
Events:
Awards: 1980
Gold Medal: Orange Empire Chef’s Association
1982
Gold
Medal and Special Award: Tampa Chef Assoc.
1983 Four Gold Medals & Best of the Show: Orange
Empire
Chef’s Association
1984 Gold Medal, “Grand Buffet”: Los Angeles Team, Orange Empire
Chef’s Association
1984 & 1985 Chef Instructor: UCLA, The Arts & Techniques of
French Cuisine
and Wines.
1986 Chef of the Year, Le Toques Blanches
International
Personal Interests: Reiki, Fitness (swimming, skiing, gym workouts); Travel, Masonic Lodge.