I spent the first twenty-five years of my career managing restaurants, from fast food to casual family dining to fine dining, as well as extensive catering events for up to seven hundred people.
From there I entered "The Private Chef World." For the last eight years, I've been a private chef on dive boat charters, for Alaskan fishing lodges, and at estates in both Florida and Tennessee.
I'm giving you my boiled down years of experience in this multifunctional cookbook/success manual.
I've created this for my past, present, and future guests, as well as for new, aspiring private chefs as a starting point and guide. It can also be a great refresher for more experienced private chefs looking for new ideas and recipes.
Whoever gets this book, I sincerely hope you enjoy cooking and eating great food.
