An adventurous writer with a passion for food, beverages, and travel.
In his daily life as a Chef/Food and Beverage Manager, he is big on using local ingredients and regional recipes. However, he is a European trained chef with a solid background in Classic Cuisine and have worked in Denmark, France, the USA, England, and China.
He is the author of 'Tastes of Clemson Blue Cheese' and co-wrote a chapter on Egg- and Milk-Based Foods in 'Culinology,' a textbook for The Research Chefs Association. In addition, he wrote a weekly food column for his local newspaper for almost two years.
He would love to work on any project about food, beverages, hospitality, and recipes.