I’ve been serving Ottawa as a professional chef for 40+ years. Sharing my passions and skills for food and cooking with people of all sorts is my life’s work.

Education: 

Algonquin College 2yr culinary program, Red Seal, Gold Seal Qualification 

1 yr Hotel Management, CCC Theory Sait Calgary

Apprenticeships: 

Ritz Carlton, Lord Elgin, Fish Market,

Head Broiler Grill Chef: Supervisor for restaurants specializing in steak, prime rib and seafood. 

Mother Tuckers ,Hayloft/Wild Carrot, The Keg

Houlihans, I.P. Looneys

Opening Chef: Developing unique menus, managing large on and off site catering, supervise high-volume hotline kitchen as well as satellite kitchens and  special events from private suites.

James St Feed Co. - home of the original dusted wing and record-breaking wing nights!

Food+ Health Management: 

Director of Food Services: for Premier Upscale Retirement Living, where I implemented a program to bring full restaurant style menu, pastry chef dessert carts, and all-day breakfast to the industry.

Supervisor + Creative Director: For the last decade, I have been solely responsible for the creation, management, operation, marketing and teaching at The Good Food Cooking School, a community cooking school at Sobeys Inc. My work involves introducing clients to new foods, preparation techniques, and knowledge about food health. The introduction of the special needs classes on sensitivity Wednesdays and Montessori Schools was the most satisfying. This Good Food Cooking School evolved into the most successful school in the banner province and nwide.