I'm a chef, well technically I used to be. I don't think it's right to claim the title if I'm no longer in a restaurant. (Yes I have very strict standards when it comes to that word.) From the top then, I was a chef in California, New York, and Italy. I have over 25 years of experience in restaurants, not counting the years I was following my grandmother around in her restaurant, when I was a little kid.
My cuisine expertise is in Italian, Mexican, Southwestern, American, French, New American, California, and Italian-American. Areas within cuisines that I am exceptionally fond of are, comfort food, authentic food, regionally specific foods, baking and pastry, and beer and wine pairing.
For the time being I am doing food research and recipe development for an internet company. Whether or not I return to restaurants is undecided at the moment.
Well, that's all I got!