In the Media
Over the course of my culinary career, I’ve had the honor of being featured in various newspapers and publications for my work as a chef, educator, and artist. These articles highlight key moments—whether leading community events, mentoring future culinary professionals, receiving accolades for my work with five-diamond properties, or showcasing my skills in ice sculpting. Each mention reflects not only milestones, but also the lasting impact of culinary excellence, education, and creativity. This section offers a glimpse into how my work has resonated beyond the kitchen and into the community.
Recommendation letters
Throughout my culinary journey, I’ve had the privilege of working alongside inspiring mentors, educators, and industry professionals who have shaped and enriched my career. This section features a collection of recommendation letters that I have received over the years—from prestigious culinary institutions, internship supervisors, and community leaders. These letters are a testament to my dedication, skill, and character, and reflect the trust others have placed in my work. They offer insight into the foundation of values, passion, and commitment that continue to guide my professional path today.
Historical Menus
Throughout my career, I’ve had the privilege of working alongside renowned chefs and contributing to exceptional culinary events, including five-diamond galas, wine pairings, and international chef collaborations. The menus featured here are a reflection of that experience—events where I was part of the culinary team responsible not only for dessert execution, but for the full orchestration of multi-course fine dining menus. Notable milestones include leading dinner service for a record-breaking 800 à la carte covers on New Year’s Eve at Isabela’s in El Conquistador Resort, and coordinating a 2,000-person plated banquet for a prestigious five-diamond gala dinner—an exercise in precision, timing, and large-scale execution. These collaborations deepened my understanding of classical and modern techniques, wine pairing, and high-pressure kitchen logistics while working under celebrated chefs such as Philippe Chin, Sylvain Portay, and others.
