More than twenty years leading kitchens and businesses across ultra-luxury hotels, destination resorts, private clubs, landmark restaurants and independent ventures. The thread through all of it: understand the operation, strengthen the people and systems, and deliver the vision.
Culinary Director of Carlino Restaurant, the role also includes the hotel’s food programs across in-room dining, banquets, events and guest amenities. The property was originally Shangri-La Hotel Vancouver and is now transitioning to Park Hyatt Vancouver.
Led member dining, banquets, events, purchasing, labour planning and culinary development in a demanding private-club environment.
Led year-round resort culinary operations, restaurants, weddings, conferences and catered events; served as the senior culinary voice on the hotel executive committee.
Founded and operated Rare, Metro and Kitsilano Daily Kitchen—owning concept, menu, finance, staffing, purchasing, marketing and the full daily result.
The foundations: disciplined hotel kitchens, high-volume execution and chefs who made standards non-negotiable.
Led a $9M operation, a 45-person culinary team and services reaching 1,000 covers in a night—high volume without compromising standards.
Red Seal apprenticeship and formative training in an exacting luxury-hotel kitchen alongside chefs including Michael Bonacini, Robert Clark and Mark Thuet.
Refined classical French technique, kitchen discipline and the standards expected in one of Toronto’s landmark hotels.
$1500 per event minimum may apply for cooking classes, event catering, or a private dining experience.
Mon | By Appointment | |
Tue | By Appointment | |
Wed | By Appointment | |
Thu | By Appointment | |
Fri | By Appointment | |
Sat | By Appointment | |
Sun | Closed |
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This website is dedicated to the loving memory of my big sister, Barb.
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