'.....putting form and function into food and beverage just like an architect does with a building '
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- one of America's first celebrity chefs highlighted in the national series ' Great Chefs' www.greatchefs.com
- representing the United States as a 'culinary ambassador' of food and beverage throughout the world
- early pioneer of the American Cooking Movement
- one of the first James Beard Award Winners
- 25 years of four star restaurant experience
- United States White House American Achievement award
- named one of America's Top Chefs by Food and Wine Magazine
- owned and operated 5 restaurants, two winery/vineyards, an organic farm
- career history includes detail experience in restaurant, retail, product development, commissary and manufacturing
- consulting to brand and rebrand Fortune 500, national, regional and local companies
- journalist history with Sun Times, freelance, Chicago Gardenland, Hotel Food and Beverage Magazine
- developed network of local, national and international 'culinary capital' in the food and beverage market
- created 'cell cuisine' tn the 'New Architecture of Food' , a body biology connect recipe base
- see his further work at www.vegetablealchemy.com as he puts 'form and function' into his new style of recipe
- 'fit food from foley' : concentrating on designing recipes that offer athletic smart energy no matter the age
Grand Master Chefs, European Union, Association of Southeast Asian Nations, Research Chefs' Association,
American Culinary Federation Share Our Strength, Chefs' Collaborative, Southern Chefs' Alliance, Slow Food,
Founding Member of The Society for American Cuisine
Who's Who in Food and Beverage, Dirona Restaurant Hall of Fame
American Institute of Wine and Food
Edible Chicago Magazine
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