So you're a chef. You've trained at Johnson & Wales University in Providence, Rhode Island, one of the most respected culinary institutions in the United States. You have interned in a variety of foreign lands, including Israel, Hong Kong, China, Japan, France, and Italy. You've cooked your way up the ranks at a number of exclusive national establishments, such as Tatou in Beverly Hills and Picholine in New York City. Locally you were the first executive chef at Tantra, where you worked to firm up the aphrodisiac concept that has made the eatery a South Beach destination for the rich and infamous (and seductively flirtatious). Where do you go from there? Easy. Next stop... More >>>