Lecturer – Practical Arts
Nationality: Swiss, American
Bachelor (Preparatory Year)
Associates Degree in Culinary Arts, The Culinary Institute of America, New York
Originally from NYC, my career has taken me through New Orleans and Boston; through Geneva, Zürich and Gstaad; and through Italy, the Caribbean and the Middle East. At all of these stations my focus has always been on the highest quality possible and I am very proud to continue these high standards at the Ecole Hôtelière de Lausanne.
A professional chef is constantly teaching, instructing and managing so it was a natural transition to take on the challenge of teaching at university level. This opportunity first presented itself to me at the beginning of 2011 at the Royal Academy of Culinary Arts managed and operated by Les Roches in Switzerland. Prior to this I spent a couple years managing large cooking events and giving cooking classes in Zürich. My experiences as Chef de Cuisine were made in a list of restaurants very well regarded by the guide Gault et Millau.
Constantly striving for perfection, my immediate goal here at the Ecole Hôtelière de Lausanne is to fine tune my teaching materials to stay on the cutting edge of this esteemed innovative educational institution.