On January 8, 2009, I left America for a three-month stage (culinary internship) at l'Hotel de Ville @hoteldevillecrissier in Switzerland, where I worked with Philippe Rochat, the legendary three-Michelin-star chef. The objective was to stay for three months and then return to America, but that clearly did not happen. After Switzerland, I traveled to the south of France to work with my good friend @chefwilfridhocquet at @la_bastide_de_moustiers , an Alain Ducasse restaurant in the mountains of Provance, where I spent a few months. Chef Gray Kunz requested me to join him in Hong Kong to open Café Gray Deluxe and The Upper House Hotel @upperhouse_hkg during my time in Europe. To summarise, I spent two years in Hong Kong, then another year in Switzerland, then another six years in Hong Kong, and finally four years in Singapore. During my time in Asia, I worked as the chef at Cafe Gray Deluxe, Mr. & Mrs. Fox, The Continental in Hong Kong, and CE LA VI in Singapore. After a 12-year and 9-month journey in quest of improving my culinary skills and knowledge, I am now returning to America with so much more. I met the most magnificent woman in the world, married in Bali, and now have three incredible children. @tararussy24 I am proud of all of the restaurants where I worked and was a part of, as well as all of the chefs and coworkers who helped me along the way. I now have close friends all across the world who I will remain in contact indefinitely. All of the events and experiences that have shaped my life and career during this journey have truly blessed me. We'll miss Asia terribly, but we're excited for our new chapter in America and my next culinary venture. @graykunz @alainducasse @benoitviolier @celavisingapore #cafegraydeluxe #theupperhouse @mrmrsfoxhk @thecontinentalhk @swirehotels #swirehotels #celavi #lioncity #labastidedemoustiers #cheflife #graykunz #benoitviolier (at Kallang, Singapore) https://www.instagram.com/p/CUW-qDwliro/?utm_medium=tumblr
