I bring many years of experience along every step of the food chain from farm to table, sharing my experiences, making people smile, helping people enjoy life more, and make great products profitably. My life's work has been about enjoying, nurturing, collaborating and cultivating in harmony with Nature.
A former 5 Star Chef, including 8 years with the prestigious Ritz Carlton Corporation, in the 1980's I pioneered the introduction of restaurant quality food to the Supermarket Industry in Northern California.
I was President and Chairman of the Board of the American Cheese Society, and am a founding member of the Deming Collaboration. In the 1990's I worked behind the scenes helping to plant the seed and cultivate the renaissance of high quality, local foods, from family farms in the US, working with, among others, the California Milk Advisory Board, The Extra Virgin Olive Oil Alliance (EVA), and the Dairy Business Innovation Center.
He blogs on productivity in harmony with Nature and is a monthly columnist for the Cheese Reporter.