Created new flavor profiles for menu ideation and feature cooking techniques

worked with the development team to understand the emerging flavors of south Florida and local tropical fruits. consulted on new line of tropical fruit flavors

developed in-flight first class food and service for Caribbean, European and South American routes. Member of Chef Conclave for 10 years along with Wolfgang Puck, Alice Waters, Stephen Piles, Larry Forgione, Jasper White, Paul Prudomme and Jonathan Waxman.

Board of Advisors to give up to date industry insight

Helped to developed and established the International Mango Festival, participated for 17 years running

Honorary board member. Work to help establish the food bank on going relations with the culinary community in South Florida.

developing culinary institute programs including hand on research and development of a chocolate lab program from Bean to Bar

worked on new flavor profiles for salad dressings

As founding Chef; 10 years of annual chef events

president Board of Advisor Chefs; to guide the curriculum at the school for better industry assimilation for students into the work force

Seafood Watch Ambassador to develop a more sustainable seafood community.

ideation sessions to develop new product lines

During the past 25 years; Raised over $10,000,000.00 to End Childhood Hunger with the No Kid Hungry campaign. Chaired and lead the Miami Taste of the Nation event for 25 years.

Worked to establish an annual event to promote sustainable seafood in the National Museum of Natural history, World Oceans exhibit.

Founding chef to fight hunger in NFL cities. Representing the Dolphins for 21 years.

participate on the culinary board of advisors, Best Chef Award for South East