Resume...
I have now
spent more than 28 years in kitchens all over the country and have
visited many more in France since my apprenticeship with Jean
Louis Palladin at his Michelin 2 star La Table de Cordeliers in
1976. I adopted his style and made it my own with ingredients from
New England and the Atlantic
Ocean. In the time that I have spent “en forme” it has been my
pleasure and my commitment to the discipline of the kitchen, while
adding to my expertise in front of the house skills in service, wines
and liquors and overall management. I am pleased to say that time
has not dulled my enthusiasm or focus on making a difference
wherever I am.
I have
developed a good eye for property and have either rehabilitated or
built from within all three of the properties mentioned earlier
where I was proprietor. They were successfully sold at a profit
and I am always looking for new projects to consider.
As well, I
have a history of consulting work which filled the time between my
own projects particularly in the years from 1988 until 1992. I
have done special dinners for a myriad of charities, vineyards and
wine societies and most recently focused on the Make -a–Wish
organization and MOFGA which is a Maine based growers organization
that is well known around the country for its Common Ground Fair
which has spurred a number of look-a-likes.
I am a
life long sailor and am extremely comfortable at sea. I inherited
a house in Grenada from my father which I sold due to the
political climate there in 1984. So, I am well versed in Caribbean
culture and am able to work there easily. I speak French with a
cuisiner’s tongue but can adjust quickly to what the French call
“salon French”. I have continued to travel in the Caribbean and
have friends on many different islands. I consider myself to be
resourceful in finding great ingredients wherever I am. Given a
job, I can apply my talents wholeheartedly to all aspects of world
class food and wine service.
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Education
Westminster
School
Simsbury,
CT 1966-1970
Diploma
University
of Denver
Denver, CO 1970-1974
Diploma
(International Politics & Pre-Law)
The
Restaurant School
Philadelphia, PA 1975-1976
Associate Degree Culinary Arts
and Restaurant Management
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Professional Experience
La Table de
Cordeliers
Condom, France 1976
Apprentice-Garde Manager
The Red
Balloon
Bryn Mawr, PA 1977
Chef - Food
and Beverage Director
Marcels Restaurant
Portland, ME 1978
Chef –
Consultant
Restaurant
Aubergine
Camden, ME 1979-1988
Chef –
Proprietor
Reunion
Grill
Camden, ME 1992-1995
Chef-Proprietor
Aubergine
Bistro – Wine Bar
Portland, ME 1996-2003
Chef-Proprietor
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