MEET THE CHEF
JEAN-CLAUDE MELITO
Are you planning a cocktail reception, an open house for your new home, or office, an event requiring action food stations? Enhance your event with a wide selection of display platters, server passed hors d’oeuvres or action and small plate presentations. Contact one of our event specialists to place your order or complete our event information form to learn more about our Catering & Casual Creations .
CHEF JEAN-CLAUDE
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At a young age, it is in the kitchen with his mother, where he watches her prepare the fresh vegetables that she picks up in her garden.she will teach him Provençal cuisine. 16 years old he finished his apprenticeship at the Lycée Hôtelier in NICE (FRANCE) and at the same time he worked at the "Ambassador Juan les Pins" hotel. He spent 2 years mastering his craft and spent another 2 years training to master his craft as a master pastry chef.
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In 1995, he decided to go to ST-Martin where he worked at the SAMANNA RESORT, a 5-star hotel where he was second pastry chef, with his chef MICHEL CHICHE.
Michel will teach him all his knowledge in pastry now known.
In 2004, he moved with him family to the United States to Breckenridge Colorado to open a French bakery. After 4 years, he moved to Phoenix where he worked as a chef in several French restaurants.
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