My experience as a Sous Chef begins at Perry’s Steakhouse. I worked there for 2 and half years. After this, I was part of the team that opened The Oceanaire Seafood Room in the Galleria. This was a great experience. Following the Oceanaire, I went to work as a Banquet Chef at Magnolia Hotel. This eventually brought me to where I am now, the LifeCafe at CityCentre, again part of a grand opening team.
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Sips, Suds & Sliders - a Texas Experience
Friday, June 18, 2010