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Joined the ARMY July 2006
Current Unit: 1/44 ADA 69th BDE, Ft. Hood, Texas
Personal Awards:
32nd Annual Culinary Arts Best Exhibit in Show for Category C
Jr. Chef of the Year for 2007
3 Gold, 3 Silver, and 4 Bronze American Culinary Federation medals
1 Gold, 4 Silver ARMY in Korea Culinary Arts Competition medals
Senior Chef of the year for the 20th Annual ARMY in Korea Culinary Arts Competition 2008.
ARMY Awards:1 RCOM, 2 AAM, 1 KDSM
Education:
AOS Degree from the New England Culinary Institute in 2000
Work Experience:
Arden Conference Center/Columbia University, Upstate New York 1991-1998 Grade Manger/Cook
Beaver Creek Resorts/Vail, Colorado 1999-2000 (6 months) Internship, Line Cook
Deer Valley Resorts 1998-1999, Park City, Utah (6 months) Internship, Baker
Four Seasons Hotel and Resorts New York City 2000-2003 Pastries
Four Seasons Hotel and Resorts Austin, Texas 2003-2006 Pastries/Line Cook
I started my culinary career working for the Arden Conference in Upstate NY. I fell in love with cooking right away
when I realized that that it would take more then a life time to learn everything in this field. I set my sights on
going to a culinary school to start a new path in life. While I was going to school I did two 6 month internships, one
in Utah at Deer Valley Resorts, the other at Beaver Creek Resorts. These two internships were an eye opener for
me. The restaurant business is not easy and I felt good about myself that I was finished. After finishing culinary
school I knew I had to go back to NY and work in the "Big City".... NYC! I got a job working the Four Seasons Hotel
and Resorts, as pastry cook. They taught me a great deal, more then I could have ever imagined. I spent 3 years
working for a French Pastry Chef at the Hotel in NYC. I learned a lot about chocolate, all these years I thought
there was only one chocolate company (Hershey), boy was I wrong. I saw another great chance to working for a
Four Seasons Hotel in Austin. I jump on it. At the time all I wanted to do was work for the Four Seasons. My plan
was to spend my career with a Hotel that was known for having the most #1 hotels in the world. What a great
opportunity! I worked and learned from greatest chefs.
After 3 years my friend who joined the ARMY got me thinking about doing the same thing. He told me that the
ARMY had culinary teams, I was amazed when I went online to see soldiers in action, I had to join! So I did, and I
have never regretted doing it! The ARMY has been such a wonderful experience for me, never in my wildest
dreams did I think I would be competing and learning with some of the best ARMY chefs. I have met so many good
soldiers and good friends through the ARMY. My future goal is to stay and learn as much as I can in the Culinary
World, the learning never stops.
Current Unit: 1/44 ADA 69th BDE, Ft. Hood, Texas
Personal Awards:
32nd Annual Culinary Arts Best Exhibit in Show for Category C
Jr. Chef of the Year for 2007
3 Gold, 3 Silver, and 4 Bronze American Culinary Federation medals
1 Gold, 4 Silver ARMY in Korea Culinary Arts Competition medals
Senior Chef of the year for the 20th Annual ARMY in Korea Culinary Arts Competition 2008.
ARMY Awards:1 RCOM, 2 AAM, 1 KDSM
Education:
AOS Degree from the New England Culinary Institute in 2000
Work Experience:
Arden Conference Center/Columbia University, Upstate New York 1991-1998 Grade Manger/Cook
Beaver Creek Resorts/Vail, Colorado 1999-2000 (6 months) Internship, Line Cook
Deer Valley Resorts 1998-1999, Park City, Utah (6 months) Internship, Baker
Four Seasons Hotel and Resorts New York City 2000-2003 Pastries
Four Seasons Hotel and Resorts Austin, Texas 2003-2006 Pastries/Line Cook
I started my culinary career working for the Arden Conference in Upstate NY. I fell in love with cooking right away
when I realized that that it would take more then a life time to learn everything in this field. I set my sights on
going to a culinary school to start a new path in life. While I was going to school I did two 6 month internships, one
in Utah at Deer Valley Resorts, the other at Beaver Creek Resorts. These two internships were an eye opener for
me. The restaurant business is not easy and I felt good about myself that I was finished. After finishing culinary
school I knew I had to go back to NY and work in the "Big City".... NYC! I got a job working the Four Seasons Hotel
and Resorts, as pastry cook. They taught me a great deal, more then I could have ever imagined. I spent 3 years
working for a French Pastry Chef at the Hotel in NYC. I learned a lot about chocolate, all these years I thought
there was only one chocolate company (Hershey), boy was I wrong. I saw another great chance to working for a
Four Seasons Hotel in Austin. I jump on it. At the time all I wanted to do was work for the Four Seasons. My plan
was to spend my career with a Hotel that was known for having the most #1 hotels in the world. What a great
opportunity! I worked and learned from greatest chefs.
After 3 years my friend who joined the ARMY got me thinking about doing the same thing. He told me that the
ARMY had culinary teams, I was amazed when I went online to see soldiers in action, I had to join! So I did, and I
have never regretted doing it! The ARMY has been such a wonderful experience for me, never in my wildest
dreams did I think I would be competing and learning with some of the best ARMY chefs. I have met so many good
soldiers and good friends through the ARMY. My future goal is to stay and learn as much as I can in the Culinary
World, the learning never stops.
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