... he served as an Amuse-Bouche chef, creating single, bite-sized hors d'oeuvres; Equus at the Castle Hotel & Spa in Tarrytown, where he worked as a cook; and at the exclusive 1770 House in the Hamptons, where he was hired initially as a sous chef and ...
http://ift.tt/2kxqmeX
No comments:
Post a Comment