A well rounded chef, self taught and worked and some of the best kitchens in NYC , Jean George, le bernardin, four seasons, la grenouille , and Il Bucco. My cuisine is seasonal American and Mediterranean , fresh pasta making and pastry experience. Equally diverse with different seasonal styles and techniques for seafood, vegetables, and meats. A good grip on food and wine pairing, well familiar with Mediterranean wines and the new world . Hospitality oriented chef that is looking forward to serve you . Thank you very mu h