Education:

Humanistisches Gymnasium, Kaufbeuren, Germany. Berufsschule Bad Wörishofen, Germany. Apprenticeship: Hotel-Sanatorium Eichwald, Bad Wörishofen.

Professional Background:

Senior Culinary Consultant, CIA Consulting, Hyde Park, NY. Executive Chef/Proprietor, Rudys’ 2900, Finksburg, MD. General Manager, Harvey Marshall Enterprises, Reisterstown, MD. Chef/Proprietor, Capriccio, Baltimore, MD. Executive Chef, General Manager, Samuel Owings 1767, Owings Mills, MD. Executive Chef, Colonial Inn, Hamden, CT; Poor Lads, New Haven, CT. Sous Chef, Rotisserie Normande, New Haven. Chef Entremetier, Restaurant Humplmayr, Munich, Germany; Hotel Montreux Palace, Montreux, Switzerland; Hotel Storchen, Zurich, Switzerland. Chef Gardemanger, Hotel Bellevue, Lausanne, Switzerland. 1st Commis Gardemanger, Hotel Du Rhone, Geneva, Switzerland; Hotel Europaischer Hof, Baden-Baden, Germany. Commis Gardemanger, Hotel Hilton, Berlin, Germany.

Awards:

Chef Professionalism Award, Northeast Region, ACF, 2008. Governor’s Citation, State of Maryland, 2004, 1992, 1989, 1988. Diamond Star Award, American Academy of Hospitality Sciences, 2003. Achievement of Excellence, ACF, 2003. Two Gold Medals, U.S. Culinary Team, Culinary World Cup, Luxembourg, 1999; U.S. Culinary Team, Culinary Olympics, Frankfurt, Germany, 1988; U.S. Culinary Team, Culinary Classic, Chicago, IL, 1988. Restaurateur of the Year, Maryland Restaurant Association, 1994. Best Chef, Baltimore magazine, 1987–1993. Outstanding Culinary Achievement Award, Chaîne des Rôtisseurs, 1990. Gold Medal, U.S. Culinary Team, World Culinary Arts Festival, Vancouver, Canada, 1987.

Author:

Co-author, Fit at Fifty and Beyond: A Balanced Exercise and Nutrition Program.

Member:

ACF