PLocked

I am a passionate culinary professional seeking a galley position. I have formal culinary training, current STCW, Seafarer’s Medical, and Food Safety & Hygiene Level 3 certifications. I am a non-smoker with no tattoos, am fully vaccinated, and have immediate availability.

Most recently, I was Chef de Partie II for the Thomas Keller Restaurant Group in Napa Valley, California. Working alongside French Laundry trained chefs refined my skills and culinary abilities to the level needed for a three Michelin star restaurant. I began as Chef de Partie I and was ultimately promoted to Chef de Partie II when my performance met Chef Keller\\'s high standards and values.

I have experience supervising high end catering events with the New England based, Bar Harbor Catering Company and working with a wide variety of seafood at Abels Lobster restaurant in Bar Harbor, Maine. I also trained in San Francisco, working the line at Michelin starred One Market, specializing in California cuisine and French brasserie Cafe Claude. I also worked at James Beard award winning Gannon’s Pacific View Asian fusion restaurant in Maui, Hawaii. In addition to restaurant experience, I have spent over a decade in food test kitchens as a Research Chef developing new food products and testing new recipes. I have a culinary degree from the Culinary Institute of America in Hyde Park, New York and a Bachelors of Science in Food Science and Nutrition from California Polytechnic State University, San Luis Obispo, California.

I enjoy travel and exploration, scuba diving, multilingualism, wine tasting, yoga, and cookbook collecting.

Combining my education, restaurant and test kitchen work experience, with my dedication to culinary excellence, I am confident that my skills, adaptability, and passion for creating exceptional dining experiences will make a significant contribution. Please contact for food portfolio and sample menus.