Chef in Red Devil, Alaska

Hello, and thank you for visiting, let’s get to it; Well traveled, cultured and personable, with the true ability to listen like an old friend to your ideas, plans, expectancies and desires. Communication is absolutely key from inception! Whereas granting me the capacity to “read” you, the employment and the specifics, to personalize your needs, augment your plans, and exceeding expectations. A little about me; Reared up in Grandma’s Catering Buisness, as a child I learned the value of earning, proper work ethic and sence of urgency. Long ago now, but the wake is sill aflow and the trail ablaze. The kitchen became my school, young, was employed under many great Chef’s who knew they had “something”. Grinding away, finally granted a kitchen of my own and never looked back. Since, opened four successful independent freestanding Eatery’s, toured with Cirque du Solei, yachts in the Caribbean, lodges in Wyoming and Alaska, fishing vessels in the Bering Sea, Learned to adapt living abroad Cheffing in Costa Rica, all over Brazil, Hawaii and of course sourcing and provisioning of the multifarious islands of the Caribbean. while docked up sourcing provisions. Which has endowed me with the ability to immediately adapt to most any kitchen environment, excellent organizational recalibrating skills, troubleshooting with quick problem solving, working solo with strong multi tasking, prioritizing, remaining calm and approachable under high pressure, stressful situations. Discerning and resourceful with up keep a Proactive with the up keep of maintenance and recalibration of kitchen equipment. From months to years thru decades in the culinary/hospitality industry, from a dishwasher through the ranks, to a Chef interviewing, hiring, implementing the harshest of disciplinary actions, mistakes made have become worthy experience. Some Chefs are natural leaders, most are not. It’s is an art earned not learnt. I earned. And through ever new kitchen door I walk through it will be eared again. Humility, tact and inspiration works best for me in galvanizing a crew. Now, through the whole of my experience, I have developed a keen intuition, of reading most people. I have this most useful in working with guests and clients to help them them help themselves. To help guide them to understand what it is they want. From consulting functions, to establishing trust regarding dietary needs. And it is my honor to do so, to see the relief in the eyes guest that realizes they can trust you, priceless. It is my duty, I wouldn’t be able to label myself a Chef if I couldn’t. Food IS and ALWAYS will be the first medicine, and for me it is the greatest gift that I can share of myself.