Me 7 (Copy)

I have a diverse culinary background with over thirty years of professional food service experience. I began cooking as a child and by age 16; I was working in restaurants and quickly worked my way up in the restaurant industry.

I received my formal culinary training at the Academy of Culinary Arts in Mays Landing, New Jersey and have a BS in Environmental Science from Johnson State College in Vermont. I have traveled the country extensively, as well as Europe while enjoying the diverse regional cuisines.

Working in a number of area restaurants, I developed my own personal style of cooking encompassing multi-ethnic cuisines. In 1998 I opened Adam’s Apple Café in Morrisville, Vermont which I ran for four years. In 2002, I began to develop Thyme 2 Dine Personal Chef Service; while running a local Meals on Wheels program.  Before long, I was working full time as a personal chef.

Today, I Live in northern Vermont and continue to prepare quality meals for my clients.  I enjoy experimenting with new ingredients, techniques, and recipes with a strong focus on locally produced and organic foods. I am also a member of the American Personal Chef Association, am certified by Serv-Safe, and fully insured.

I look forward to the opportunity to cook for you soon,

Bon Appétit

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