Executive chef, restaurant owner, author and publisher of Chef’s flair magazine. A graduate of the Culinary Institute of America, with more than 25 years of experience in the kitchens of major resorts, all day and fine dining restaurants and with very important collaborations such as Alain Ducasse au Plaza Athenee, Le Manoir aux Quat ‘Saisons, the Quique Dacosta Restaurant and the Noma Restaurant.