Stephan Catenacci
Certified member of the American Culinary Federation, C.C. level.
Currently: Phi Theta Kappa Honor Student at Oregon Coast Culinary Institute gaining my Associates Degree In Culinary Arts.
Graduate with Honors of Sarasota Technical Institute: Culinary Arts Program.
Former Sous Chef at Paris to Budapest(Sarasota,FL) under Master Pastry Chef Anthony Delphine(twice voted the Best Pastry Chef in Sarasota, FL).
Former Sous Chef At River Strand Golf and Country Club( Bradenton, FL)under Chef Esteban Hererra.
Former Chef's Assistant to Sylvie Routier of Chez Sylvie: Sarasota, FL.
