The French Laundry

Very Important I´m not from california I'm from costa rica !. I have been cooking for 7 years now in all kind of restaurants but most , italians , japanese and costa rican , most of my expertise area is the japanese cuisine (teppanyaki , commercial sushi, hot and cold preps ) and the costa rican caribbean food , now I think is time to expand my horizon and learn a little bit about new things like fine dining and how is to work on a michelin starred restaurant , I am anxious to learn more and develop new skills for my own restaurant in costa rica on a future .

Executive Sous Chef

Garde Manger/ Banquet Cook 3

flight surgeon, US Army

Commis

Chef de Partie

Pastry Chef