I have over 30 years of culinary and hospitality development. My experience includes Chef/Owner, of The Dining Room Restaurant, Epicurean Events, Culinary Instructor-Draeger's Cooking School, Private Chef, and Restaurant Consultant.
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I have been hired for menu concept design, kitchen, and service staff recruitment, drafting training manuals, and as a dining room ambiance advisor.
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The critically acclaimed restaurant, The Dining Room, offered a wide range of global cuisine that has been influenced by tropical and seasonal ingredients that are constantly evolving.
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Producing more than 5,000 dinners and events, I enjoy most working closely with clients and guests. Helping to design their menus, managing kitchen and service teams, and assisting them in overseeing the entire production of the dining experience.
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My family background is from Oahu, Hawaiʻi. My cuisine is classic French technique, mixed with tropical and seasonal ingredients from around the world - with a modernist approach. I am a private chef, restaurant consultant, and event director.
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