Almost 7 years but feels like 20.
Was there a defining moment in your life when you knew you wanted to be in the catering business?
I was always in sales and marketing. When I attended culinary school at Le Cordon Bleu, my crazy obsession began. I started this company more as a business opportunity and fell in love with the entire industry from the food, opportunities, people, creativity, adrenaline rush, to making anything possible for our clients. If you were to ask me 7 years ago, I would have never guessed I would be a chef. Its a huge blessing to find something that I love doing everyday.
Your best piece of advice to a client trying to decide on a menu?
Let's get crazy! We can make anything happen!
What was one of your most memorable events from the standpoint of guest enjoyment? One that enhanced your company's reputation? Your most over-the-top catering job?
Your favorite type of cuisine to plan a menu around?
Molecular Gastronomy. I love science food!
If you could plan an event for anyone in the world, who would be your choice?
The President of the United States
How do you spend your down-time?
With my family, cooking at home, with a great mixologist sipping on a great cocktail or watching movies
5451 N.W. 72nd Avenue, Miami 33166