Chef in Santa Monica, California

Graduate of the Culinary Institute of America Hyde Park, NY. Two years experience as fish station captain at Michelin star rated Spago in Beverley Hills. Collaborated on the opening of LA Magazines best new restaurant, Leona, in Venice, CA. I cook seasonal, and fresh farmers market driven food with experience in most global cuisines and a vast knowledge of wine. I grow many of my own herbs, make my own sausage, and keep some live cultures for doughs, yogurts, cured meats, and cheeses. -Twice weekly, cold meal and heat and serve, drop off starting as low as $45.00 per day -Dietary and allergy restrictions welcome -Calorie and nutritional balancing available -Also cater to parties of all types, and can hire personnel to help work the dinning room and clean