I have been working in the Culinary Field for the past 34 years. Upon graduating from Culinary school in the Caribbean in 1989, I was immediately employed at St. James Club, Antigua, a 5 Star Resort. During my 14 years of employment, I climbed the ranks, starting as a Line Cook and finished as the Executive Chef, managing the 5 Restaurants on the property of different cuisines. (Italian, French, Caribbean, American & Asian). Also during that time, I intermittently attended the Culinary Institutes of America, for a variety of courses that included Soups, Stocks & Sauces, Asian, Grade Manger, Flavor Dynamics, Smoke House and Mediterranean.
In 2000, I moved to the United States, and lived in Long Beach, California, for 2 years. I worked as a Chef at Le Jardin Du Tea, and as a Banquet Sous Chef at The Ritz Carlton Marina Del Rey Hotel.
I then moved to Pennsylvania, where I am currently living with my family for the past 20 years. For the first 4 years, I worked at several restaurants, which included Bamboo Club, PF Chang’s and Applebee’s. Then for the past 16 years, I worked for 12th Street Catering Company, as the Chef/General Managing the Café at United States Liability Insurance. During this time, I also worked on a variety of Catered Events, which included BBQs, Weddings, and Holiday Parties in the Corporate and Private sectors.
I am now the proud owner of Wadadli Flare Catering! Based on my experiences and knowledge mentioned above, I am looking forward to applying my unique culinary skills to satisfying my customers, and managing a successful business!