He has cooked in private homes, catered parties and provided specialty desserts for a broad spectrum of high profile clients, from entertainers to presidents. A world traveler, he absorbed elements from many cuisines to synthesize a unique creative style of his own.

Throughout his years as a private chef, he developed a reputation for working within the limitations of restricted diets to create delicious food tailored to the specific tastes of each person. His new cookbook, Omega-3 Cuisine, showcases his ability to bring health and flavor together, offering a wide range of dishes that are simultaneously exotic and accessible to the home cook. His second book, “Speedvegan,” will be out in March 2010.