I am a Professional Chef with 23 years of experience in the food and beverage world. As the Corporate Chef and Owner of CBM Management and Consulting LLC, specializing in the food service industry, as well as the owner of Noir Cafe, a bistro-style breakfast cafe. I have experience in Banquets, Restaurants, Bars, Lounges In Room Dining, Pool Service, Allergies and Dietary Restrictions through my many years as a working Chef through 4 Diamond Resorts and in Las Vegas, Orlando and Lake Buena Vista DIsney Region.

For me, cooking is...

A lifestyle and a way I reflect my personality.

I learned to cook at...

Arden Hills Country Club in California, and restaurants in Las Vegas, Nevada.

A cooking secret...

Treat food with care, and enjoy cooking. Flavor is my guide, I utilize textures, colors and aromas to enhance your culinary experience.

My menus

Surprise Mixture

STARTER

All inclusive

FIRST COURSE

Choose 2 dishes

Balsamic Tomato Bruschetta

Roasted Garlic Bread

Zuppa di Pesce e Frutti di Mare; Seafood soup of Clams, Mussels, Shrimp, Fish cutlets in a seafood tomato stock, Mirapoux, White WIne, finished with Toasted Baguettes

Insalata Caprese; Seasoned Tomatoes, Sliced Mozzarella, Fresh Basil, Balsamic Reduction, Pesto and Extra Virgin Olive Oil

Roasted Lettuce/ Radicchio; Seasoned and Roasted Lettuce, Olives, Capers, Extra Virgin Olive Oil, Topped with Romano Cheese

Sangrita Soup; Authentic cold soup of Tomatoes, Anchovies, Citrus Juice and Spices Garnished with Corn Kernels and sliced Olives

Seafood Civiche

Grilled Corn Salad; Tossed in Citrus Aioli, finished with Queso Fresco, Cotija Cheese, Parsley and Cilantro

Ginger Lime Seaweed Bites, Seared Mushrooms & Baked Crisp Kale

MAIN COURSE

Choose 1 dish

Shiitake Mushroom Blend Teriyaki Salmon over Yaki Udon

Chicken Saltimbocca; Marinated chicken wrapped in Prosciutto. Served with baby potatoes, Roasted Grape Tomatoes with a light Tomato Chicken Broth and Sage Aromatics

Herb Crusted White Fish; served with a lemon Garlic Buerre Blanc, Broccolini over Farfalle Pasta

Vegetable Ravioli; Simmered in Garlic Butter with Brunoise diced seasonal Vegetables

Braciola; Thinly pounded Round Beef, Garlic, Parsley, Parmesan Cheese and Bacon rolled together and simmered in Red Mothers Sauce over Spaghetti

DESSERT

Choose 1 dish

Matcha Soy Milk and Azuki Pudding

White Chocolate Vanilla Panna Cotta

Tiramisu

Sopapilla

Chocolate Chili Cake

Red Velvet Cake

Japanese Asian Infusion

STARTER

Choose 1 dish

FIRST COURSE

Choose 1 dish

Oyakodon (Chicken & Egg Bowl)

Ginger Lime Seaweed Bites, Seared Mushrooms & Baked Crisp Kale

MAIN COURSE

Choose 1 dish

Shiitake Mushroom Blend Teriyaki Salmon over Yaki Udon

Assorted Sushi; Consisting of Chefs Choice of Vegetables, Seafood, Shellfish with the addition of Soy, Teriyaki, Pickled Ginger, Pickled Sweet Red Onion and Wasabi

DESSERT

Choose 1 dish

Matcha Soy Milk and Azuki Pudding

Mexican Infusion

STARTER

Choose 1 dish

Grilled Corn Salsa, Fresh Corn Chips

Medium Spiced Homestyle Salsa, Fresh Chips with Lime essence

FIRST COURSE

Choose 1 dish

Sangrita Soup; Authentic cold soup of Tomatoes, Anchovies, Citrus Juice and Spices Garnished with Corn Kernels and sliced Olives

Seafood Civiche

Avocado Citrus Jicama; Seasoned with Cider Vinegar, Extra Virgin Olive Oil, Lime Juice and Cayenne finished with Feta Cheese and Cilantro

Grilled Corn Salad; Tossed in Citrus Aioli, finished with Queso Fresco, Cotija Cheese, Parsley and Cilantro

Blacked Fish Tacos; Crisp Slaw, Pic De Gallo, Spiced Aioli, Radish, Cilantro and Lime

MAIN COURSE

Choose 1 dish

Chipotle Chicken; Chipotle Adobo Marinated Seared Chicken Served with Yellow Rice

Churrasco Chimmichurri Steak; served

Cochinita Pibil; Slow Roasted Pork Butt with Spices and Seasonings served with Rice and Beans

Vegetarian Stuffed Bell Peppers; Spanish Rice, Beans, Mexican Cheese Blend and Tomatoes and Chili

DESSERT

Choose 1 dish

Tres Leches

Sopapilla

Chocolate Chili Cake

Italian

STARTER

All inclusive

Olive Tapenade

Roated Garlic Bread

FIRST COURSE

Choose 1 dish

Balsamic Tomato Bruschetta

Zuppa di Pesce e Frutti di Mare; Seafood soup of Clams, Mussels, Shrimp, Fish cutlets in a seafood tomato stock, Mirapoux, White WIne, finished with Toasted Baguettes

Insalata Caprese; Seasoned Tomatoes, Sliced Mozzarella, Fresh Basil, Balsamic Reduction, Pesto and Extra Virgin Olive Oil

Roasted Lettuce/ Radicchio; Seasoned and Roasted Lettuce, Olives, Capers, Extra Virgin Olive Oil, Topped with Romano Cheese

Pesto Linguine; served with herbed baguette

Butter Garlic Linguine; served with Garlic baguette and Parmesan Cheese

MAIN COURSE

Choose 1 dish

Chicken Saltimbocca; Marinated chicken wrapped in Prosciutto. Served with baby potatoes, Roasted Grape Tomatoes with a light Tomato Chicken Broth and Sage Aromatics

Herb Crusted White Fish; served with a lemon Garlic Buerre Blanc, Broccolini over Farfalle Pasta

Vegetable Ravioli; Simmered in Garlic Butter with Brunoise diced seasonal Vegetables

Braciola; Thinly pounded Round Beef, Garlic, Parsley, Parmesan Cheese and Bacon rolled together and simmered in Red Mothers Sauce over Spaghetti

DESSERT

Choose 1 dish

White Chocolate Vanilla Panna Cotta

Tiramisu

Espresso plus Biscotti Cookie