Consulting, Discovering New Food, Learning, Networking
I started in the industry as an apprentice in the kitchen of a small regional restaurant in France. After getting my proffessional degree I moved to Paris.
For the next 10 years I moved from hotels to restaurant, small businesses to start Michelin establishments.
I had the oprtunity to move to Vancouver BC in 86 for the Expo 86 and helped a friend to open a restaurant in Vancouver.
From there I moved to San Francisco and was part of the opening team of the Sofitel Hotel as executive sous chef. after 3 years I had the oportunity to move to Bangkok Thailand for Hilton international. There I got involve as organizing snf execute special events for the hotel. from special diners for the queen and King of Thailand, to hosting states diner for the Emperor of Japan, Prime ministers of multiple countries, presidents...Those specials events took me from Thailand where I was based to Hong Kong, Melbourn, Sidney and Singapore for the culinary Olympics.
I moved back to the States and worked a year in Hawaii for Hilton. After restaurating my contacts I got hired by Ritz Carlton. I first started in Palm Beach Florida and then got transfer to Phoenix Arizona.after a few years of being executive chef for the Ritz I had the oportunity to work for Desert Highland, a pivate golf club. They needed their foodservice program to get revamped. I was aproach by the Myriad Group, Drew Nieporent, to join their group and become part of the development of the W hotel chain. I went to NY and assist in the opening of the first W, went to San Francisco and assist with the opening there and finally after designing and developed the concept I moved to Seattle to open the W there.
I next was aproach by the Universtity of Washington to redesign their food service program. After six years of developing concepts and redesigning the facilities with the consultants the university of Washington became the national benchmark for inovatives services.
Looking for new oportunities I tried to get into the consulting world and was aproach by Ricca Newmark to become one of their Pricipals.
I since got involve in multiples projects including the development of West Campus Commons then Advanta, Bravern and City Center for Microsoft, developed a great relationship with Disney in California and worked on 7 projects there and have been able to get involve in all foodservice segment from Culinary schools to hotels, restaurants, universities, coorporate facilities, schools, and hospitals.
Years in the Industry
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It was great meeting you at the SFM conference last Thursday.
The presentations were very informative and as promess here I am on FoHBoH...
I may need a little guidance at first but I am looking forward sharing all I have with interested parties as well as learning from all this wealth you made available.
Could you dirrect me on where the information from the presentations have been posted?
I would like if possible share it with the rest of the group I am working with.
The voluntary program, which provides a growing selection of healthful children’s menu choices in every state, now counts more than 145 restaurant brands as participants, including new national companies Cosi, Jamba Juice and Rainforest Café, as well as Ovation Brands’ Country Buffet, HomeTown Buffet and Old Country Buffet, among other regional chains and independent restaurants.
This store will be the first of four to be operated by Starbucks across Disney properties in the United States and will serve as a destination for guests looking to relax and recharge as part of their visit.
If you are looking for capital to start or grow your restaurant, create the next 501c3, develop and launch the next app for the restaurant industry,or want to help your peers in some meaningful way, we want to know about it.
While working with kids who have trouble speaking, Ajit Narayanan sketched out a way to think about language in pictures, to relate words and concepts in "maps." The idea now powers an app that helps nonverbal people communicate, and the big idea behind it, a language concept called FreeSpeech, has exciting potential.
Perhaps you’ve punched out a paper doll or folded an origami swan? TED Fellow Manu Prakash and his team have created a microscope made of paper that's just as easy to fold and use. A sparkling demo that shows how this invention could revolutionize healthcare in developing countries … and turn almost anything into a fun, hands-on science experiment.
Vending machines generally offer up sodas, candy bars and chips. Not so for the one created by TED Fellow Gabe Barcia-Colombo. This artist has dreamed up a DNA Vending Machine, which dispenses extracted human DNA, packaged in a vial along with a collectible photo of the person who gave it. It’s charming and quirky, but points out larger ethical issues that will arise as access to biotechnology increases.
Privacy researcher Christopher Soghoian sees the landscape of government surveillance shifting beneath our feet, as an industry grows to support monitoring programs. Through private companies, he says, governments are buying technology with the capacity to break into computers, steal documents and monitor activity — without detection. This TED Fellow gives an unsettling look at what's to come.