Ted S. Executive Chef and Culinary Management Consultant

New York, New York

I have over 45 years of experience in the food service and hospitality industry in the United States, France and Italy with an emphasis on fine dining and high volume catering . This experience includes 20 years of experience in culinary education and as a Chef Instructor/Lecturer at the Institute of Culinary Education in New York City.
I can provide consulting for all aspects of back and front of house management operations; culinary, pastry & baking training; plant based recipe and menu development; product and recipe development; career coaching; motivational speaking. I have a proven track record of inspiring through leadership, dedication, loyalty, professionalism and skill development.
I have been favorably reviewed in the New York Times, Gourmet Magazine, Los Angeles Times, California Magazine, the New York Post, Village Voice, Time Out Magazine, Gault-Millau (now Gayot) Guide for Los Angeles.