Based in the Philadelphia area, a father of four, an accomplished sales executive with 20 years of experience and a passionate amateur fusion chef.

Most of my professional life has been split between several countries. Home for my family is more than one location on the globe. During the sixteen years of steadily growing my career and building a lifestyle that reflects my values, I found myself traveling the world and going places that were both new and familiar, spectacular and sobering, welcoming and somewhat hostile. This brought me to understand and appreciate the true meaning of the word international in many aspects of it, business being one of them.

When I look back on my long and satisfying career with a company that has the word International built into its name, I see how incredibly powerful it has been to be able to live and work globally, to build relationships with partners, friends and clients from all parts of the world and all paths of life, and to deliver the company’s services with a deep understanding of the demands and peculiarities of the current global environment.

The international aspect is so deeply rooted into my life by now that I don’t even notice how my kids are growing up bilingual, how one of my best friends is French, and how I look at a Marc Chagall painting at Guggenheim and it is only natural to me that he and my wife are from the same part of the world.

My recreational passions are also dictated by bits and pieces of my experience of living on different continents, food, for instance. Both my parents are talented chefs. My professional path took a turn when I was eighteen and brought me to a beautiful career in sales management. Although I never have nor ever will look back, my DNA keeps reminding me what family I was born into — a family where food is art. I am proud to say that while this art passed on to me by my talented parents was very local and adhered to strict culinary laws when I was growing up, I have taken it to a new level of “thinking outside of the box” and elevated it to “thinking all over the place,” “place” being a concept of an interesting fusion of international foods from anywhere and everyone in my life. My kitchen is not only a happy space where people get very well fed, but is also a place for creativity, learning, reevaluating, celebrating, thinking, finding solutions, and making big and small decisions with a glass of Barolo for good old company.

I have read the script of Tarantino’s Pulp Fiction more than once and in more than one language. I coach my kids’ badminton and tennis teams. I learn resilience from my child who is a competitive athlete. I love where I am in my life right now and have a vision to retire to a small vineyard in France several decades from now.

To learn more about my career take a look at my resume.