Kitchen Lab

With over two decades of experience in the foodservice industry, I am a seasoned hospitality professional. My passions include food, wine, culture, and travel, and I am a classically trained Chef who earned an A.S. in Culinary Arts from Johnson and Wales University. Throughout my career, I have honed my skills in a variety of cuisines, having worked in fine restaurants such as The Palm d'Or at the Biltmore Hotel in Coral Gables and Makoto at Bal Harbor Shops. In addition, I had the pleasure of serving as a chef with Azamara Cruises, the luxury brand of Royal Caribbean Cruises, which allowed me to explore various cultures and their cuisines. My repertoire spans French, Italian, Spanish, Japanese, Peruvian, Cantonese, South East Asian, Mexican, and American Regional cuisines, to name a few. I bring my wealth of experience to my current position as a Chef Instructor at Miami Dade College's Miami Culinary Institute.