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His strong culinary background was attained on the West
Coast. He was most recently executive sous chef at the acclaimed
AQUA in the Bellagio Hotel in Las Vegas after working at
the original AQUA in San Francisco for five years. He was
also opening chef at Charles Nob Hill in San Francisco (three
stars, San Francisco Chronicle) after leaving Manhattan’s
China Grill. Many will remember him as the sous chef at
Nick & Toni’s during the summer of 1997.
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