Abundant Catering

Though I have knowledge in cooking in a huge range of styles, I truly enjoy preparing my customer's wonderful fine dining entrees as well as French Nouvelle-influenced classics. I started my career in the food preparation industry as a corporate trainer for Houlihans. I moved to the Twin Cities in 1990 and became the Executive Chef at Capers Restaurant in Edina, MN. I have been the Executive Chef at Caf? Solo and Dayton's Boundary Waters Restaurant. I worked in Marriott's International Education Division in Augsburg College in Minneapolis.