Écully, Rhône-Alpes, France
Private Chef/ Visionaire/ Vetreprenuer
Hospitality
Education
Institut Paul Bocuse 2015 — 2017
Master of Culinary innovation, leadership and entrepreneurship, Innovation
University of South Florida Sarasota-Manatee 2012 — 2015
Hospitality and Tourism, Hospitality Administration/Management
Ashford University 2011 — 2012
Bachelors of Entrepreneuership, Business minor nutrional studies
Culinary Institute of Virginia 2008 — 2009
Associates of Applied Science, Culinary Science
Experience
Institut Paul Bocuse August 2015 - Present
University of South Florida June 2014 - Present
Culinary Innovation Lab May 2014 - Present
Building A Brand September 2012 - Present
Pink Elephant-Gasparilla Inn December 2010 - September 2012
Gasparilla Inn January 2010 - September 2010
River's Inn May 2009 - January 2010
Riverside Wellness February 2008 - December 2009
Ceriello's Fine Italian November 2008 - April 2009
Culinary Institute of Virginia 2008 - 2009
Skills
Lifestyle Coaching, Fine Dining, Menu Development, Healthy Eating, Natural Foods, Wellness, Organization, Fitness Industry, Goal Setting, Sports Nutrition, Personal Chef Services, Culinary Skills, Hospitality, Fitness Training, Banquets, Nutritional Counseling, Healthy Lifestyles, Food Quality, Strategic Planning, Leadership, Culinary Education, Team Leadership, OIF, Menu Costing, Fitness for Duty, Food Service, Recipes, Cooking, Recipe Testing, Food Safety, Nutritional Analysis, Holistic Health, Green Living, Catering, Fitness Consulting, Weight Loss Coaching, Nutrition Education, Hospitality Management, Weight Management, Casual Dining, Small Business, Kitchenware, Sanitation, Mentoring, dietary cooking, Military Training, Veterans, Sustainability, Personal Training, Military Experience