Heritage Hotels & Resorts Inc.
I was Born in Paris, France, but began my culinary career at a young age in the center of France with my father at the family restaurant in the Loire Valley, where I spent several years apprenticing with my brother Bruno, a butcher-charcutier in Le Mans. When called to serve under the Arms, I was transferred to Baden-Baden, Germany, where he served meals to commanding officers and government officials. I decided to expand my culinary knowledge and moved to Italy, to apprenticed at properties such as the Antica Tratoria dello Sperone, over-viewing the famous horse track of Milan, and also at Villa D’ Este on Lake Como as well at the world-famous Enoteca Pinchiorri in Florence. I found myself in the United States in 1993 as Chef de Cuisine and later Executive Chef of the Five Star award-winning restaurant La Bruschetta, in Los Angeles, California. In his three years at La Bruschetta, he received several restaurant and individual culinary awards. I later opened my own restaurant, The Gypsy Grill, in Encino, California, wherewee received many exhilarated reviews.
From 1998 until 2008 as the Jonathan Club’s Executive Chef, one of the nation’s leading and most prestigious private clubs located in Los Angeles, California, I was constantly working on the concept of fine dining on a grand scale. In that time, 2005, I was inducted to the Academie Culinaire de France.
I moved to Mexico as the Executive Chef for the El Dorado Royale in Puerto Morelos, Southern Mexico, on the Mayan Riviera. I was instrumental in developing new menus for the Gourmet Inclusive, high-end spa resort, consisting of eight restaurants on the 2.5-mile-long spa resort property.
I returned to California in late 2009 for one of San Francisco’s oldest, most prestigious, private social clubs, The Pacific Union Club, located on Nob Hill.
In 2011, I moved to Rancho Mirage to the Thunderbird Country Club, to reestablish the culinary arena of the first 18 holes ever built in the Coachella valley. In 2014, I returned to Los Angeles to take over the California Yacht Club until 2018, where my wife and I decided to move away from the big city and relocated to New Mexico, in Albuquerque. I took over the kitchen of Hotel Chaco and LVL5 and since 2019 was promoted as Corporate Chef for the Heritage Hotels & Resorts group, overviewing 11 properties. I cooked for many notable people, including United States Presidents Ronald Reagan and Gerald Ford, Reverend Billy Graham, first Secretary George Shultz, and more. He was invited to prepare the cuisine for Pierre Cardin’s 50-year Retrospective of Fashion and received Chef of the Year 2003 by the Club Culinaire. Now 54, I am a member of the Club’s Chefs Institute, Professional Chefs Association and was the President of the Club Culinaire of French Cuisine, California Chapter, for three years. I was inducted to the Académie Culinaire de France and knighted the rank of Chevalier of Merit Agricole by the French Government in 2005.