Culinary Excellence
Meets Business Strategy

Executive Chef with 30 years of experience leading Michelin-starred restaurants and luxury hotel operations across Europe and the United States. Proven expertise in securing and maintaining Michelin recognition, reducing operational costs, and opening high-volume flagship properties.

Currently serving as Executive Chef at the Kimpton Taconic Hotel in Manchester, Vermont, where I lead all culinary operations including restaurant, bar, in-room dining, banquets, and off-site events. At Kimpton, I reduced food cost from 35% to 26% and combined F&B cost from 28% to 23%, while partnering with hotel leadership to achieve 15% savings through strategic budgeting and forecasting.

My career includes achieving and maintaining a Michelin star for 12 consecutive years as Executive Chef at Ze Kitchen Galerie in Paris, directing culinary strategy for Daniel Boulud's Dinex Group at Épicerie Boulud and Bar Boulud in New York, and serving as Corporate Chef for Maison Mavrommatis overseeing multi-unit operations across 4 restaurants and 7 retail boutiques.

I specialize in culinary innovation, brigade leadership, menu engineering, and aligning culinary strategy with business objectives. My approach combines French culinary foundations with global techniques, modern cooking methods, and data-driven cost optimization to deliver both exceptional dining experiences and profitable operations.