Chef in Ann Arbor, Michigan

I have gained over sixteen years of experience in the restaurant, hospitality, & catering industry. After working in restaurants across the country, on University of Michigan's campus, and owning a personal chef service & catering company in Ann Arbor, I would like to commit myself to a private employer and be able to enrich their family life with my honed craft and passion for the culinary arts. I am a dedicated proponent of organic and local food movements. Growing up in rural Michigan, my parents grew a lot of our own food on their acreage which helped me realize how important local & seasonal food is to our environment, our life cycles, and our taste buds. Some of my culinary interests include wines & spirits, cheese making, charcuterie/curing/smoking meats, & traveling. Most recently, I am currently the executive chef at Detroit Street Filling Station, a 90 seat restauraunt in Ann Arbor's Kerrytown district, that serves upscale eclectic global vegan fare. For the previous ten years, I held the Executive Chef position at a private foundation on campus at University of Michigan with a dining facility that provides upscale food for students & faculty with an emphasis on a daily changing menu using seasonal local produce. I have the experience to design and execute menus that include many different ethnic cuisines and culinary techniques. During that time, I was running my own catering and private chef business as well. Over the years, I have discovered how much I enjoy working for a principal or family in their private residence. I am very committed to finding a long term position where I can thrive as a creative and dedicated chef.