The Inn at Little Washington

Executive Sous/ Poissonnier

Commis Chef

Focus in tasting and savory food, develop of menus. Starting from cero and then started to work with Michelin star chefs. Open new restaurants along with other chefs. I have worked for many restaurant throughout my career for over a decade. I also have developed how to be a team player and keep positive attitude during new restaurant openings or rush time. Teaching others in a way to inspired them to become chefs and love to cook.

Line Cook

I am attaching it worker from kitchen also it’s my bread and butter it’s in my heritage of cooking I got inspired from my grandfather my mother and my father they they all are from the same background and which inspired me a lot in cooking specially growing up in my native hometown in India specially in the southern part which was very close to the nature and growing up we grew in the fields where fruits vegetables poultry was harvesting which made me more interesting to learn about this industry that made me to be passionate towards culinary kitchen industry

Chef de partie (pastry)

Culinary Arts and Food Studies student at the Culinary Institute of America.