Date of Birth: May 1959
Place of Birth: Mulhouse, Alsace, France
Marital Status: Married
Length on Guam: Since 1999
Employed at: Aviateur French Restaurant in Dupont, Washington
Shangri-La Hotel, Changchun China
Outrigger Guam Resort
Hilton Guam Resort & Spa
Kyongiu Hilton, Korea
Kuching Hilton, Malaysia
Kuala Lumpur Hilton, Malaysia
Jakarta Hilton, Indonesia
Hong Kong Royal Garden
With various employment in England, Switzerland, Germany and France
Ecole Hoteliere de Guebwiller
How Do You Describe Your Style of Cooking?
"Cooking is a point. Before, it's too early....after, it's too late."
Do You Have a Particular Philosophy about Food?
"Use your instincts and be honest with yourself. As with a computer, what you put in, you get out. "
What is Your Favorite Cuisine?
"French - Asian"
What is Your Favorite Dish to Prepare?
"Foie Gras, Paté,Terrines"
What is Your Favorite Beverage?
"Guwertztraminer de Trimbach Vendage Tardive"
What Do You Cook for Yourself if You're Hungry?
"Well-seasoned Grilled Ribeye Steak"
If You Could Ask Three Famous Chefs (Living
or Historical Figures) to Dinner and Cook for Them, Who Would You
1) "Haberlin from Auberge de L'ill"
2) "Trois Gros"
What Would You Cook?
"If they came to Guam, I would BBQ Asian Seafood with local produce, which is something not known in Europe.
Do You Eat SPAM®?
If You Could Only Eat One Cuisine for the
Rest of Your Life, What Would It Be?
"French food, especially when made by my mother."