Culinary Resumé


  • Senior Level Culinary Chef-Instructor, Institute of Culinary Education, NY 1998-2013
  • Featured Blogger for Huffington Post’s “Food For Thought”, ongoing
  • Featured Writer and Video Demonstrator for Nutrisystem’s “Numi” website, ongoing
  • Creator and Owner ChefsmartypantsLLC, Food Consulting Group
  • Creator and Host, “Let’s Get Real”, on Heritage Radio, ongoing
  • Creator and Host, “Why We Cook”, on Heritage Radio (100 episodes)
  • Culinary Advisor, Streets International, Hoi An, Vietnam 2008-present
  • Consulting Chef, Vien Restaurant Group, ongoing

Recipe and Product Development Consultant:

  • Luvo/Dr. Mark Hyman Cookbook Recipe Developer
  • Eggland’s Best Organic Eggs
  • Unilever Corporation
  • Fresh Prep Cookware and Tools
  • BeFine Food Skin Care
  • Robert Mondavi, Vinetta Wines
  • Chocolate Manufacturers Association
  • Heritage Foods USA
  • Atkins Corporation
  • Quisisana Resort Hotel

Television, Web and Radio:

  • “The Dr. Oz Show”, January, 2013, featured expert
  • TedX Berkeley, April 20, 2013, featured speaker
  • BBC Radio 5 “Up All Night” featured guest
  • “Stress Free Cooking”, PBS series, guest chef for “Eggs” episode
  • “All Things Considered” on National Public Radio, regular contributor
  • “Chopped”, Food Network, “My Froggy Clementine”, original air date April 13, 2010
  • “” web video demonstrator, 20+ videos
  • “Martha Stewart Morning Living” on Sirius Radio, ongoing regular guest chef
  • Home Shopping Network, on-air Chef Demonstrator for Fresh Prep Products, July 2008
  • The Food Network, “Top 5”, multiple episodes

Editorial and Print:

  • Gourmet Live, “Eight Great” Sushi article
  • Inside F&B Online Magazine, Biographical feature
  • National Culinary Review, Cover Feature, April 2010
  • Travel and Leisure Online magazine “Great Asian Street Foods”
  • The New York Times
  • New York Daily News
  • New York Post
  • Life Magazine
  • Redbook Magazine
  • Harpers Bazaar Singapore
  • Time Out New York
  • Midwest Living
  • Motherhood Magazine, Singapore
  • North American Inns Magazine

Grants and Honors:

  • Winner of the 2007 Star-Chefs Cook-off at the Chef’s Garden Food and Wine Festival
  • Jean-Louis Palladin Foundation Scholarship Award Winner 2006
  • IACP Foundation Scholarship Award Winner 1996

Industry Employment;

Sous Chef     |     1995-1997
Arcadia Restaurant New York, NY
Oversaw and expedited lunch service for 50-80 covers
Three star cuisine

Sous Chef Seasonal     |     1994-97
Quisisana Resort Hotel Center Lovell, ME
Created and developed seasonal menu
Oversaw and expedited lunch and dinner service for 150 guests
Trained and supervised staff of 15

Line Cook     |     1993-1994
Savoy Restaurant New York, NY
Dinner sauté and grill stations

Line Cook/Pastry Cook     |     1992-1994
Nosmo King Restaurant New York, NY
Dinner sauté, grill, and garde manger

Culinary Externship     |     1992
The China Grill New York, NY


Culinology 101     |     June 2006
Research Chefs Association Food Science Training Course

Culinology 102     |     September 2006
Research Chefs Association Food Science Training Course

Artisanal Cheese Center     |     February 2005
Master class certificate program

Culinary Institute of America, Hyde Park NY     |     1997
Continuing Education Baking and Pastry Intensive

New School for Social Research, New York NY     |     1992
Master Course in Cooking Certificate Program

School of Visual Arts, New York NY     |     1989
BFA in Photography/Art History