About the Chef

My culinary career began in an Italian restaurant in my hometown of Windsor, Ontario, Canada.

 

The famous Hilton Hawaiian Village was soon on my horizon. During my 11-year tenure with Hilton Hotels Hawaii, I was promoted through the ranks to Executive Sous-Chef, Executive Chef, Assistant Director of Food & Beverage and Director of Food & Beverage.

In 2007, Centerplate offered me a position as General Manager of the Neal Blaisdell Center. It was an exciting experience hosting events for the Governor, Mayor, and a list of famous entertainers.

Not one to pass up an opportunity, Atlantis Cruises asked me to come aboard as the General Manager for the Navatek Vessel, and I was excited to do so. Atlantis is a professional company with high standards and an exciting agenda for their guests.

I have traveled extensively and have had the opportunity to work in other countries. I have learned different styles of cooking using exotic flavors and experienced different cultural methods of service. For example, I was offered the hospitality of the nomadic Bedouin tribe of the Negev Desert. I was invited to spend the night in the tent they called home. I experienced their culinary traditions by breaking bread and drinking tea with these fascinating people. This, and other such experiences have taught me there is no substitute for hands-on, real life experience.