My early Career

 

 

 

It all started when I moved to Montreal, Quebec to find my path in life in 1994. While I was studing French. I started working at BIBA -an Italian restaurant-  as a diswasher (since I didn't know the language and needed to pay my bills). At BIBA, I learned the art of fresh pasta making and also doing inventories, I even cut myself everyday trying to learn the knives skills!

 

Under the mentoring of Alfredo Caballero, born in Bolivia and a graduate from the Culinary School of Toronto, I learned the passion for cooking, integrity and respect for the ingredients, professionalism and dedication.

 

It was then when I decided to go to a Culinary School and make it my career.

 

After graduating, I worked for two years as a line cook at the renowed  L’Express, a French Bistro on St-Denis Street. This experience helped me to gain even more knowledge in French cuisine.

 

I later worked at the international BICE Ristorante, a Restaurant Group with Restaurants in Sao Paolo, Monaco, Milan, West Palm Beach, New York and Amsterdam, to name some cities. I began as a Chef de Partie on the pasta station. Experience and talent then earned me the title Sous Chef de Cuisine. It was there when I had the opportunity to cook for renowned stars such as Robert De Niro, Gene Hackman, Danny De Vito, Alec Baldwin, Stenven Baldwin, Marilyn Manson, Michael Schumacher, among others.

 

In 2000, my ambition opened new doors for me in Key West, where I helped in the opening of "Opera Italian Restaurant". Through my work as Restaurant Chef I made appearance on local TV as it became the most successful new restaurant in the Island.

  

On September 2001, I moved to New Jersey to be part of the Terramomo Restaurant Group where I worked in nearly every one of their kitchens for the following twelves years. I worked as a Chef at Teresa Caffe in Princeton, NJ for five years.

 

International Cuisine

 

My passion for fine food and customer service brought me to travel a couple of times to Italy and Morocco. The influence of these new flavors became evident in my dishes.

    

 Also my international experience is palpable through my fluency in English, French, Italian and Spanish languages.

 

 Now thanks to my new venture Catering, Private Parties and Cooking Classes, I can express all the knowledge I have acquired throughout my career and it also gives me the amazing opportunity to meet wonderful people.  

 

I identified with Anthony Bourdain when he once wrote: 

 

"Chefs appetites and enthusiasms (you may have noticed) rarely end with food. I am deeply suspicious of any cook who is less than enthusiastic as well about sex, music, movies, travel-and LIFE 

 

 You need Love. 

 

Hopefully it's love for the people you're cooking for, because the greatest and most memorable meals are as much about who you ate with as they are about what you ate. But love for what you're doing and for the ingredients you're doing it with, will more than suffice."