Chef owner of ristorante sapori in boca Raton for 30 years, achieving a 28 point on zagat survey( now not exist anymore). Experience on all the kitchen duties, from ordering to cook and supervise. Experience in butchering, either meat of fish, creating menus, ordering. My passion and strength for fish and soups are part of my family background, and the creativity is a reflection on my trade as saucier. The use and knowledge of the products is important to achieve a quality finish product. I can ho over and over for pages to describe all the work I have done in 30 years of ownership, and much more before ( 14 years ) have worked in French, east meet west trend, middle eastern and of course Italian restaurant in the Boston area before moving to Florida, where I worked for an Italian restaurant before I open my own.