Objective

Continue to pursue my passion for food with a focus on promoting health and wellness, using locally grown food in a seasonal and delicious way that excites people about making the right choices.

Work with a team that shares my desire to change the way people think about food, while continuing to personally challenge myself through meaningful work and making a difference in the lives of others.

Recent Accomplishments

I'm currently the Director of Culinary Innovation for Zipongo, a digital health company in San Francisco focused on making it simple to eat well. I'm responsible for all things culinary, from working with our corporate clients, to teaching cooking classes, to developing recipes that are tasty and good for you.

For seven years, I had the privilege of creating delicious menus for The Culinary Institute of America (CIA). As the Executive Chef for the Strategic Initiative Group, I was actively involved in a partnership with the Harvard School of Public Health promoting the "Menus of Change Principles." I'm inspired to help chefs serve the public a more nutritious diet.

From 2011 to 2015, I continued to create unique plant-forward menus for The Culinary Institute of America conferences targeted at promoting health and wellness through various demographics: food industry executives, health care providers, K-12 and campus dining directors, and global companies that set the tone of what the world eats. Also focused on current culinary trends throughout the world with our cuisine-oriented events.

As Strategic Initiative Executive Chef, I collaborated with The Culinary Institute of America's Strategic Initiative Group on the launch of five new conferences held in San Antonio, Singapore, Boston, St. Helena, and Hyde Park.

Napa Valley Vineyards
In cooking, as in all the arts, simplicity is the sign of perfection.

~ Curnonsky