Here I am, Nidal Nasrah, please hold your applause until the end. Let me tell you about myself by saying that I graduated Santa Clara University with a B.S. in Economics. After that I attended Cordon Blue in San Francisco where I graduated with Honors. Soon after graduating I began working at Wayfare Tavern under the youngest American-born Michelin Star chef. While there, I showed my grit and determination and made my way from Prep Cook to Lead Line in just six months. I learned a lot under his tutelage and took that experience with me as I moved on. Next, I moved to Lazy Bear, which is now a two Michelin star restaurant. It was a thrilling experience and a lot of fun but I felt I could do more. Then it happened. I moved from Lazy Bear and began to work as a Sous Chef for Cadence as well as Mr. Tipple’s Recording Studio. The responsibilities of a Sous Chef taught me what it takes to serve high quality meals from beginning to end. Though I felt a great sense of accomplishment, I still felt more was calling to me, so I packed up my knives and moved from San Francisco to Anaheim. Quickly, I was able to pick up another job as a Sous Chef at Tommy Bahama Restaurant in Newport and was then moved to their location in Laguna Beach. When I moved locations, another opportunity was presented to me. So as I was working at Tommy Bahama Restaurant, I also began to work at Sur La Table in Costa Mesa teaching cooking classes of all types of cuisine with various ethnic backgrounds, including vegetarian, vegan, and dessert dishes. It became a passion of mine to share my cooking skills with others because I believe good, healthy food leads to a good, healthy soul. However, as much as I was passionate about teaching others to cook, I finally wanted the opportunity to show others what I can make given a little freedom. With that in mind, I opened my own Gastro Pub in Anaheim where I was able to fashion my own dishes and explore my imagination with ingredients. After a while, I began to think, ‘why tie myself down to one location when I can be everywhere?’ Soon after I made plans to sell my business and make a career in the catering/cooking/teaching business. Now here I am today offering my services to you. If you’re interested, please view What We Do and if you have any questions please feel free to reach me through Inquiries. And now you may applaud. Thank you.