Originally from California, I moved to France in 1995 with my French wife. I learned about French food (and the French language) sitting around the dinner table with my wife’s family. I was immediately won over by the French’s attitude toward cooking and eating. I decided to make a professional career of cooking. For ten years, without any formal culinary training, I worked on the inside of the French kitchen scene. In a short time I worked my way up through several historical and prestigious Parisian restaurants: Le Grand Véfour, L’Escargot Montorgueil, Jacques Cagna, Cabaret. In 2004, in search of increased client contact and greater menu creativity, I started my own personal chef service, “Carotte et Caviar”. I discovered early on with my wife’s family that eating in France isn’t just about good food. Each meal is an event, which also includes beverages, table decorations, a warm greeting, a certain amount of time, and a warm exchange between diners that makes each meal special. I started my own company to be able to participate fully in the whole meal package with my clients. I’ve had the great pleasure of being amongst my clients for significant birthdays, weddings, family reunions, etc. I am lucky to have learned much about French food culture, and now it is a privilege for me to share my knowledge and experience with others who value the idea of a fine meal amongst good friends. Looking forward to seeing at the table in the near future!