Kitchen Lab

I am a hospitality professional with over 20 years of experience in the foodservice industry. I am passionate abut food, wine, culture and travel. I am a classically trained Chef. I obtained my A.S. in Culinary Arts from Johnson and Wales University. Throughout my career, I have worked with different cuisines in fine restaurants including the The Palm d' Or at the Biltmore Hotel in Coral Gables, and Makoto at Bal Harbor Shops. I also worked at Azamara Cruises, the luxury brand of Royal Caribbean Cruises, in this job I had the opportunity to travel and and experience food an culture. My repertoire includes but not limited to French, Italian, Spanish, Japanese, Peruvian, Cantonese, South East Asian, Mexican, and American Regional cuisines. I currently work at Miami Dade College's Miami Culinary Institute as a Chef Instructor.