Date of Birth: September
Place of Birth: Montreal, Canada
Marital Status: Single
Length on Guam: 9 months
Employed at: Formerly with Pacific Islands Club
Title: Executive Sous Chef
Executive Chef, The Austin Club
Executive Chef, Vin Bistro
Sous Chef, Eddie V's Edgewater Grill, Austin TX
Sous Chef, Tony's at Home Catering, Houston TX
Sous Chef, The Plaza Hilton, Houston TX
Sous Chef, The Bay Brewery, Clear Lake TX
Lead Cook, The Boulder Cork, Boulder CO
School of Hard Knocks. Dishwasher to Exec Chef. "Never forget what it's like to be the little guy."
How Do You Describe Your Style of Cooking?
"Fresh ingredients now. The best available always makes the best experiences. Unusual pairings to create new flavors. Acidity through sweetness into savory. The movement through the senses."
Do You Have a Particular Philosophy about Food?
"You have to put the love in the mole... How you touch the food defines how it touches everyone..."
What is Your Favorite Cuisine?
"French, Japanese, Thai, Bar-B-Que"
What is Your Favorite Dish to Prepare?
"Filet au Poivre with Tarragon Beurre Rouge and Stilton Potatoes Roesti
What is Your Favorite Beverage?
"Amarone or Lone Star"
What Do You Cook for Yourself if You're Hungry?
If You Could Ask Three Famous Chefs (Living
or Historical Figures) to Dinner and Cook for Them, Who Would You
1) "Thomas Keller"
2) "Charlie Trotter"
3) "Jaques Pepin"
What Would You Cook?
"Opakapaka Pho with Lobster Mousse Quenelles, Cilantro Pesto and Arbol Chili Oil
Do You Eat SPAM®?
If You Could Only Eat One Cuisine for the
Rest of Your Life, What Would It Be?