Education
Graduate, Culinary Institute America, 1975.
Graduate, Culinary Institute America, 1975.
With The Four Seasons, La Côte Basque, St. Regis Hotel, La Cremaillere, Banksville, New York, Hudson River Club, The Rainbow Room. Chef, owner Beacon Restaurant, New York City. Teacher The New School, Macy's DeGustibis.
Judge various culinary competitions. Trading chef New York State Department Economic Development, New York Wine and Grape Foundation. Guest chef numerous host countries.
Active James Beard Foundation. Regional chef-consultant N.W./KLM Airlines. Board directors Culinary Institute American Alumni Association.
Author: (books) The Hudson River Valley Cookbook: A Leading American Chef Savors the Region's Bounty, 1995 (One of Year's Ten Best, New York Times), Magnificent Meats, 2000. Featured House Beautiful, Metropolitan Home, New York magazine, Ladies' Home Journal, Food and Wine, Paper, numerous Japanese magazines and guide books, appeared Time Out New Morning, Cable News Network, The Food Network, Columbia Broadcasting System Latin American, Columbia Broadcasting System Saturday Morning, Brazilian television, New York 1 News.
Active Share Our Strength, God's Love We Deliver, Culinary Institute American, City Meals-on-Wheels, Green Chimneys. President board directors Ballet School Stamford, Connecticut. Member of American Institute Wine and Food (co-chair annual marketplace tasting, board directors New York chapter).
Married Meg Malouf; children: Max, Merrill.