Experience

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  Northwell Health

  • New Hyde Park, NY

  • V.P. Systems Food Services & Corporate Executive chef

    • Oct 2017 - Present
    • New Hyde Park, NY

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  The Fairmont Sonoma Mission Inn & Spa

  • Sonoma / California

  • Executive chef

    • Feb 2003 - Present
    • Sonoma / California

    At this resort, I try to bring the best of what Wine Country has to offer into simple but elegant fare. “I have a profound belief in the power of quality ingredients - healthy, beautiful, uncomplicated cuisine should be presented in an understated and elegant manner that allows the natural flavors, colors and textures to stand on their own. Sonoma is synonymous with fresh ingredients, the highest quality locally-produced foodstuffs and exceptional wines. From a professional perspective, there is no better place for a chef to practice the culinary arts in America.”

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  The Plaza, New York city, 5 stars

  • NYC

  • The Plaza / NYC

    • Jul 1989 - Feb 2003
    • NYC

    Here at this property, my responsibilities included supervising a department of 125 chefs, 110 stewards and overseeing the entire food operation consisting of 5 renowned restaurants (Palm Court, Oak Room, Oyster Bar, Edwardian room, Trader’s Vic) room service (820 rooms) and banquets-producing an annual food & beverage revenue of over $44M. Participated in numerous media events (i.e. CNN, The Home Show, Historic Chefs of America, Food Arts Magazine & Art Culinaire) Assisted in the publication of the “Plaza Wedding Book” by designing menu themes, recipes & food presentation. Received two Silver Spoon Awards in November 1999 and for the 10th anniversary of Foods Arts magazine.

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  Beau Geste

  • New York city

  • Executive Chef

    • Mar 1988 - Jun 1989
    • New York city

    First French fine dining restaurant in the Upper West side.

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  Ernie's

  • San Francisco Bay Area

  • Executive Chef

    • Jun 1985 - Mar 1988
    • San Francisco Bay Area

    Iconic San Francisco restaurant of the nineties. Mobil 5 stars for 31 consecutive years.

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  The Pierre at the Meridien

  • San Francisco Bay Area

  • Chef de cuisine

    • Oct 1983 - Jun 1985
    • San Francisco Bay Area

    Responsible for opening Alain Chapel's first US restaurant venture, "The Pierre" at the Meridien.In the late eighties,Chapel was recognized as one of the Michelin 3 stars best chefs in the world. "The Pierre" received 3 stars with San Francisco Chronicle 2 months after opening.