Current

1980-present
Restaurant & Kitchen Designer/ Consultant/ Chef Instructor
Specializing in complete CAD kitchen and restaurant design and management. Menu and recipe development. Instruction in French, American and Latin American cuisines.

2014-present
Principle Investigator/Project Manager
OPUS Project Galapagos - Operation to Prevent Unwanted Species
Guayaquil and Galapagos Islands, Ecuador

Awarded a grant to develop a system to purchase, wash and process potatoes and other vegetables on the mainland of Ecuador for delivery to The Galapagos Islands, without introducing invasive species. In concert with the Ministry of the Environment, the Agency for Biosecurity of Galapagos and the Ministry of Agriculture (MAGAP), this process aspires to become a model for how all produce arrives to the Galapagos Islands and to other fragile environments globally.


Professional History

1998-2015
Executive Chef ~ Lindblad Expeditions ~ National Geographic Expeditions
Direct responsibility for menu and recipe management on 5 cruise ships operating in Alaska, Columbia River, Baja, Central America and Galapagos, Scandinavia, Europe and Antarctica. Continuing training of on-board chefs; responsible for wine lists.

2004-2005
National Spokesman ~ California Cling Peach Board
Recipe development, web site, personal appearances, product consultation.

1976-2003
Executive Chef ~ Great Chefs Program at Robert Mondavi Winery
Direct responsibility for all kitchen management of this pioneering, world-renowned seasonal cooking school.

Personal Chef to Robert and Margrit Mondavi and family.

1994-2003
Consulting Chef Spectrum Organic Products, Inc., Sonoma Valley - Petaluma, CA

Direct responsibility for recipe development, personal appearances, internet communications, new product development team.

1996 and 1997
Culinary Chairman ~ Napa Valley Wine Auction
Direct responsibility for all food related aspects of this largest event of its kind in the world.  Produced two sit-down dinners for 2000 people.  Managed all celebrity chefs and 120 chef volunteers. $200K budget.

1994
Executive Chef, Author, Food Stylist America’s Rising Star Chefs” 13-part PBS television series

Direct responsibility for the design and management of both on and off camera kitchens.  Wrote companion cookbook, styled all photos.

Resident Chef ~ Opus One Winery and Vineyards
Direct responsibility for all events and kitchen management.
Responsible for design and specification of of kitchen.

1984-1985
Executive Chef ~ Poodle Dog Restaurant, San Francisco
Oldest French restaurant in California (135 years).
"3 Stars out of 3" - S. F. Chronicle
"Best contemporary French food in S.F" - Gourmet Magazine.


1980-1982
Executive Chef/Partner, Cafe Natoma, Sacramento, Ca. (Folsom)
"4 Stars out of 4" - Sacramento Magazine; voted 'worth the trip' and after Chez Panisse, 2nd best country French restaurant in No. Calif. by S.F.Chronicle.