Food is my language.
I’ve been
working in hospitality industry for over a decade.
Traveling the world and
living in more then four different countries.
I found myself landed for good in
Phoenix, Arizona.
Over the years I had a opportunity
help to open nine different restaurants in Lithuania, Norway and United
States. Included one of my own.
I got my Bachelor degree in Lithuania in Economy Sciences, but my true love
food was going always a long my side.
While studying economics I was also
getting trained by best Austrian, German, Italian, French, Scandinavian chefs
to master fine dining cuisine, wine and food pairing, kitchen design, menu
development, budgeting and other hospitality standards that comes
together.
I’ve spend six years living in
Norway where I’ve got experience as a Chef, Sous Chef, Executive Sous
Chef, Executive Chef & Advisor in fine dining restaurants, hotels and
airports.
After moving to United States I was
working as a Private Chef for many private events, high end clients like President of Lithuania Gitanas Nauseda as well creating unforgettable experiences for anniversaries, birthdays, client appreciation events and so much more.
My last gig – reopening legendary resort Biltmore Arizona by Waldorf Astoria.
I'm also certified Nutrition Coach
at National Academy of Sports Medicine,
so I can provide my client’s with delicious and nutritious meal according they're diet too.
I’d love to grow and create new things, that's why my menu's are changing according to the season.
Menus can be from 3 course dinner, to 7 or 12 course fine dining tasting experience.
I’ve been
working in hospitality industry for over a decade.
Traveling the world and
living in more then four different countries.
I found myself landed for good in
Phoenix, Arizona.
Over the years I had a opportunity
help to open nine different restaurants in Lithuania, Norway and United
States. Included one of my own.
I got my Bachelor degree in Lithuania in Economy Sciences, but my true love
food was going always a long my side.
While studying economics I was also
getting trained by best Austrian, German, Italian, French, Scandinavian chefs
to master fine dining cuisine, wine and food pairing, kitchen design, menu
development, budgeting and other hospitality standards that comes
together.
I’ve spend six years living in
Norway where I’ve got experience as a Chef, Sous Chef, Executive Sous
Chef, Executive Chef & Advisor in fine dining restaurants, hotels and
airports.
After moving to United States I was
working as a Private Chef for many private events, high end clients like President of Lithuania Gitanas Nauseda as well creating unforgettable experiences for anniversaries, birthdays, client appreciation events and so much more.
My last gig – reopening legendary resort Biltmore Arizona by Waldorf Astoria.
I'm also certified Nutrition Coach
at National Academy of Sports Medicine,
so I can provide my client’s with delicious and nutritious meal according they're diet too.
I’d love to grow and create new things, that's why my menu's are changing according to the season.
Menus can be from 3 course dinner, to 7 or 12 course fine dining tasting experience.
