About
My passion for cooking began at an early age. When I was twelve I began cooking for my family on Saturdays while they worked. It was my mother who taught me my first cooking techniques. She showed me how to make pizza with a crust cooked from scratch.
I've always found cooking to be as euphoric as it should be. My philosophy is to use fresh ingredients that are in season and always to try new things, remembering to eat a variety of foods. Eating everything in moderation and enjoying cooking is a great way to stay healthy.
Once I realized that I in fact could make a career out of cooking, I entered Niagara College in Niagara Falls in 1991, learning classical European cooking from some of Canada's finest chefs. I then began cooking in my first hotel, the brand new Sheraton Fallsview hotel, where we catered to a wide variety of customers. That first exposed me to the authentic cuisines of Japan, China, Italy and Latin America. I decided then that I wanted to cook in hotels, as not only the customers demand creative foods from around the world, the hotel staff dedicate their lives to hospitality as well.
The last eighteen years have been chock full of culinary experiences in hotels such as the The Fairmont Washington, D.C., The London Armouries in London, Ontario, The Sutton Place, le Royal Meridien King Edward and The Royal Canadian Military Institute in Toronto as well as cross training in the famed Cannaught Hotel in London, England, Le Meridien In Phuket, Thailand and various parts of India.
