Chef de Cuisine

Born in the city of la Ceiba, Honduras September third 1968, Arrived in the city of New Orleans with my mother and brother in 1990, starting my first job as
a dishwasher in the city of Metaire, LA working for the now closed Gambril's Restaurant; learning my first step between shifts as prep. Cook peeling shrimp and chopping onions. After a couple of months promoted to line cook.

In 1992 got the opportunity to join a Chef friend to work for Michaul's a cajun-creole restaurant just a block away from the up and coming Chef Emeril Lagasse, after working for the Cajun restaurant for two years and the resignation of the head chef I got the promotion to run the restaurant, getting trained further more by making trips to Cajun country of Lafayette and Beaux Bridge, LA.

In 1999 after wishing to have the opportunity to work for Chef Emeril's I send my short resume to the second chef Emeril restaurant NOLA in the French Quarter, getting an interview the second day after submitting my resume I got a job offer to join his team as a line cook however the offer consisted of me taking a major pay cut but I was determined to learn more and to further my career so needless to say I accepted the offer. After six months I was offer the position of Saucier and trained to become a Sous Chef several months later I was ask to join the opening team for yet another chef Emeril Restaurant TCOUP- Chop in Orlando Florida.

After a wonderful experience of my first opening and having the opportunity to be part of the making of TCHOUP-CHOP that aired in the TV FOOD NETWORK I was ask again to be part of the opening team for EMERIL'S In South Beach, FL. After just one year the opportunity came up to be the Executive Sous Chef for NOLA Restaurant back in New Orleans, LA. Having the opportunity to go back to my home away from home and to be the Executive Sous Chef of a restaurant that gave me the opportunity as a line cook was a wonderful feeling but mother nature after just fourteen months came crushing down with Hurricane Katrina forcing me and my Family to evacuated the City of New Orleans, moving back to Orlando, FL. And taking a job as a Sous Chef for TCHOUP-CHOP Restaurant don't want it to return just yet to New Orleans I got the opportunity yet again to become the Executive Chef for Emeril's in City Walk in Orlando Universal Studios witch I served for year and a half that's when this opportunity with Mr. Anthony McDermott from Riley McDermott's Restaurant was presented to me and, being the person who likes challenges, I join his team.

[ Top of Page ]