I am a compassionate conscious chef who is loving life in beautiful Switzerland. I believe food can be a daily adventure and my aim is to provide my clients with just that. I studied classical French culinary methods and techniques from the Art Institute of Philadelphia in the U.S.A. Following my training I have gained experience in both small and large-scale kitchens. I interned as a Sous Chef with a catering company, which specialized in vegetarian and special diet Indian cuisine. Additionally, I worked for a small private school in the Philadelphia Area. In this kitchen I managed the meal plan for children with special dietary needs. I worked as a Chef De Partie with the Culinart Group. My location served the nationwide headquarters for Toll Brothers Home Builders. The kitchen prepared seven or more stations twice daily for 800-1,200 patrons. Additionally, I also helped to manage Culinart Groups cooperate catering business.

Whether preparing a small specialized menu or multiple stations for large scale service, I take pride in delighting clients with delicious cuisine prepared to the highest standards. My goal is to exceed expectations, and continue to learn and grow as a chef. I want to immerse myself into the traditional and contemporary trends that drive the industry forward. I am well versed in preparing a wide variety cuisine while effectively utilizing the freshest ingredients; I also enjoy creating unique dishes that push my thinking of flavor, texture and visual appeal. It would be a pleasure to give you a “taste” of my culinary style.