About me

30 years of relevant work experience. Biggest influences in cooking have been through the major hotel chains in the Aloha State - Westin, now the Kaua'i Grand Marriott, Sheraton, Marriot's Waiohai Vacation Club, freestanding restaurants, Assisted Living Communities, Compass Group NA through Bon Appetit(Seattle U), Levy Restaurants @ Qwest Field now Centurylink Field ~ currently employed @ the premier software company in Redmond WA for it's Corporate Dining Services and no it's not Google, Amazon or Adobe. You figure it out.

Cooking Influences

An influential list of Chef's that have mentored me throughout my career whom molded me into the professional culinarian beast that I have become. Here they are as all of them have taught me so many techniques & tips in utilizing products, cooking through the seasons, and how to maintain flavor, texture, mouth feel & aroma.

Chefs: Jacques Pepin, Paul Bocuse, Gray Kunz, Fredy Girardet, Guy Higa, Alan Wong, Jean Marie Josselin, Clarence Nishi, Ferdinand Metz, Tamas Ronyai, Bert Matsuoka, Rafael Camarillo, Glenn Hayakawa, Ferran Adria, Daniel Boulud, Nobuyuki Matsuhisa, Masaharu Morimoto, Rokusaburo Michiba, Chen Kenichi, Hiroyuki Sakai, Pierre Garnier, Jean Louis Palladin, Auguste Escoffier, Rick Bayless, Francois Payard, Anthony Bourdain, Eric Ripert

Awards, Honors and Societies

1990 - Hawai'i State Culinary Arts Student's Culinary Competition - Culinary Arts Institute of The Pacific - Kapio'lani Community College - Honolulu, HI

BEST IN CATEGORY - Platter for 10 - AWARDED GOLD MEDAL & TROPHY

Ruby Red Snapper Galantine, (Snapper & Shrimp Farce filling), Jicama Papaya Slaw, Green Goddess Sauce

Former Member: AMERICAN CULINARY FEDERATION OF KAUA'I

Witnessed THE CULINARY OLYMPICS aka KOCHKUNST EN BILDERN - FRANKFURT, GERMANY back in 1991. Hawaii's Culinary Contingent observed & toured parts of Germany, Switzerland & France right after the K.E.B