Curriculum Vitae

The French Culinary Institute; Grand Diploma in Culinary Arts 2003 Aug-2004 Feb 
***Awarded best final creative project 
Concordia University; Major: Anthropology (Montreal) 1999 Jan- 2001 Dec 
Dawson College; Major: North-South studies (Montreal) 1997 Sep- 1999 Jun 


El Bulli Restaurant, (Rosas, Spain) 2008 Mar- 2008 Oct
Position: Brigade season 2008 
Working under  Alberto Adria, producing nature inspired desserts with modern techniques. 
Chocolate production, chocolate pieces. 

Oriol Balaguer Chocolatier, (Barcelona, Spain) 2007 Jul- 2008 Feb
Position: Employee
Chocolate production, pastries, bread, catering

Hibiscus Restaurant, (Ludlow/ London, U.K.)** 2005 Sep- 2006 Dec 
Position: Jn. Sous Chef 
Claude Bosi’s gastronomic modern French 40 seat restaurant in 
the country side. Completed full rotation of all stations including: 
starters, fish, meat and pastry. 

Restaurant Toqué!, (Montreal, Can) (Relais gourmand) 2004 Aug- 2005 July 
Position: Garde Manger 
Responsible for first two courses of degustation menu, that 
change daily, and 2-4 a la cart dishes. Chef Normand Laprise’s 
fine dining restaurant serving regional North American market 

PER SE Restaurant, (New York, USA)*** (Relais gourmand) 2004 Apr- 2004 Jul 
Position: Intern 
Thomas Keller’s east coast venture: working with commis, 
chef de parties and sous chefs in all aspects of the kitchen, 
focusing on prepping, stock making and plating. 

L’Ecole Restaurant, (New York, USA) 2003 Nov-2004 Feb 
Position: Student cook 
The French Culinary Institute’s acclaimed restaurant:, Rotation 
of stations, Saucier, poissionier, garde manger, 
entremetier, and pastry. 

Additional Skills and Volunteering
Stage: at The French Laundry 2005 *** 
Languages spoken: English, French, and Spanish 
Lived/ worked in Hong Kong/ China and Brighton, England 
Volunteer work in Central America and South East Asia