Owner/Chef/Business Manager for clients throughout the Twin Cities. Provide site catering, personal chef services, teaching, and consulting services for events ranging from 8 – 200 guests. Coordinated and managed all food for numerous three to four day events for groups ranging from 60 – 350 guests. Certified Food Safety Manager.Clients in US, UK, and France providing Personal Chef and On-Site Catering. Achieved average growth of 65% each year from 2005-2009.