As the Head Chef of a yacht charter company, Chef Edward is faced with many challenges that include having to cook at sea, having to cook for large parties and having to develop menus for a variety of budgets- he once had to cook a sit-down dinner for 700 guests, aboard three boats, off the coast of Catalina. In response to these challenges he has developed many tips and techniques that would be beneficial to other professional chefs, as well as, home cooks working on a budget, hosting a large party, or faced with working in a small kitchen.
Chef Edward offers an extensive menu that incorporates many local and seasonal ingredients and is changed annually. He is also accustomed to developing customized menus for guests that incorporate family recipes and their culture's traditional ingredients. This has allowed him to dabble in the cuisines of Egypt, Morocco, Cuba, Armenia and Russia. Influenced by his diverse clientele, elements of these cuisines often find their way onto his annua