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Relevant Professional Experience

The Fat Duck, Heston Blumenthal (1/11 -  )

·         Fat Duck Development Project Manager - Responsible for the development of new dishes for the restaurant; responsible for the maintenance and evolution of existing recipes and procedures.

The Fat Duck, Heston Blumenthal – 3 Michelin Stars (04/08 - 12/10 )

·         Chef Tournant – Proficient in all sections of the kitchen; responsible for training, supervising and ensuring the maintenance of 3 Michelin star standards

Hibiscus, Claude Bosi  -- 2 Michelin Stars (03/07 – 03/08 )

·         Chef de Partie Poissonnier.

·         Chef de Partie Garnish

Castello di Sinio, Denise Pardini, Piemonte, Italy (1/11/06 – 1/6/07)

·         Sous Chef. Breakfast, Diner and Patisserie preparations and executions in Alta Langhe’s most expressive luxury hotel.

La Broche, Sergi Arola, Madrid, Spain -- 2 Michelin Stars(15/9/06 – 15/10/06)

·         Demi Chef de Partie, starters, pastry and fish.

Restaurant Olsen, Madrid, Spain (1/8/06 – 1/9/06)

·         Chef de Partie Sauce station, responsible for most preparations for lunch and dinner menu.

MUGARITZ, Andoni Luis Aduriz, Errenteria, Spain – 2 Michelin Stars (3/06 – 07/06) 

·         5 Month apprenticeship covering most significant areas of the 
restaurant (production kitchen, starters, garden, grill, pass)

APPLEWOOD, David Shea, Brooklin, NY (01/06 – 03/06)

·         Chef de Partie, Meats

·         Mise en place, service and Menu elaboration at Brooklin's 
best restaurant (2006) and NY’s 46th. 

PER SE, Thomas Keller, NY – 3 Michelin Stars(12/04 – 4/05)

·         5 Month apprenticeship in Thomas Keller’s NY Restaurant

·         Comis, Fish (fabrication of fish and shellfish), Private Dining (Prep, execution, plating), Pass (plating); Assisted different Chefs de Partie with prep work, and execution

The Democratic National Convention, Boston, Ma (7/20/2004 – 7/31/2004)

·         Worked as a prep cook, grill cook, fryer and Garde Manger assistant

·         Experience with larger scale service, with attention to detail and care to presentation

Le Vin Bistro / Café Antique Restaurant, Sao Paulo, Brazil (2/2004 – 4/2004)

·         2 Months experience in baking and pastry, working under French pastry Chef, Henry Schaeffers

·         Catering experience in weddings, events and breakfast

Istanbul Restaurant, Sao Paulo Brazil (5/2003 – 11/2003)

·         6 months experience in Istanbul Restaurant, as Garde Manger, Prep cook, Aboyeur, Saute station and Catering

·         Contact with different Mediterranean cultures, spices, and styles of culinary preparation

·          Menu development

Community Service

·         Co-Created and led for 2 years a community service program called “FALA” (Friendship And Language Acquisition) responsible for teaching over 150 kids and teenagers how to speak English, and to assist them with doubts in Math, Portuguese and History

Education

·         The Culinary Institute of America, Hyde Park, NY. AOS Degree, Cul. Arts, DEC 2005

·         Associate Degree in Culinary. SENAC Institute. 2004

·         American School of Sao Paulo, Graded School. Diploma received in June, 2002