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I learned from some of the best chefs in the world in Austria, Germany, California, and France. I later became a sommelier for wine, beer, spirits, tea, coffee, water, cheese and cigars.
I have left the kitchen to become a hotel GM in Kuwait, Egypt, Florida, Austria and California, and a vintner in the Santa Cruz Mountains.
I love to share wonderful moments with friends and cook for them. Of the ingredients I use, I grow my own produce and forage the rest from organic, local, and trusted sources.
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