Long term friends who have worked together for over 4 years at Michael's modern french restaurant M. Gettier
What We Do
We create unique fresh frozen cuisine for wholesale to chefs and catering companies all over the world
Trained at Ecole de Cuisine LaVarenne, Paris, France 1984
Worked in Paris, France (La Truffiere Restaurant, 1984) and Recco, Italy (Lo Scafandro, 1989).
Recognized as one of the Leading Hotel Chefs in American by the James Beard Society, 1990
First Maryland chef to be invited to cook dinner at the James Beard House, NY, 1990
Invited to cook at the James Beard House for three dinners total.
Restaurant Association of Maryland 'Chef of the Year' 2009