 | | | Education | | BS in Technology, University of Houston; Certified Executive Chef, American Culinary Federation. | | | | Expertise & Research Interests | - Kitchen Management
- Menu Design for Restaurants, Banquets and Special Events
- Customer Service
- Food Quality Assurance
- Student Mentorship
| | Career Highlights | | Executive chef at Hilton University of Houston since 1996; worked for 30 years as sous chef and executive chef in fine Houston restaurants, such as Charley’s 517, Wine Press, Ruggles and Sweetwater Country Club; works with students on food preparation, menu advising and overseeing food operations; chef mentor to the Gourmet Night kitchen team; former instructor at Houston Community College, where he taught restaurant management and food preparation; a Certified Aircraft Mechanic from Rice Aviation; known for his “killer” desserts. | | |
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HRMA 3329Catering and Food Styling
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