Culinary Arts Certificate

- BA in Food Business Management from The Culinary Institute of America.​ - Experience at The Connaught Hotel in London, working in the restaurant operated by Chef Gordon Ramsay’s group. - Executive Pastry Chef for multiple fine dining and hotel establishments in the Washington, DC area.​ - Named Pastry Chef of the Year by the Restaurant Association of Metropolitan Washington in 2013.​ Teaching professionally since 2015.

- Expert culinary educator with over 7 years of academic experience, formerly a culinary instructor at Stratford University and currently the Lead Chef at “The Colonel’s Kitchen.” - Strategic culinary consultant and space designer specializing in commercial kitchen design using CAD software and delivering data‑driven solutions for energy efficiency, cost savings, and operational productivity. - B.A., The George Washington University; Professional Program, L’Academie de Cuisine.

- Master of Science in International Hospitality Management. - Pastry Arts Certificate from L’Academie de Cuisine. - Trained under former White House Executive Pastry Chef Roland Mesnier. - Extensive luxury hotel background, including several years as Executive Pastry Chef with The Ritz-Carlton Hotel Company. - Teaching since 2009.