Author Biography
Born in Fresno, California, 1944, T. Chavez was first introduced to hospitality cooking at a tender age in his Grandfather's Hotel kitchen. There he learned the craft from the bottom up--standing on an inverted milk crate. He continued his culinary foundation in Commissary school and aboard ship during the early sixties while in the U.S. Navy. His restaurant career began in waikiki and migrated to San Fransisco and Seattle and led to top chef positions in Portand, Reno, and Santa Barbara. After forty years in the kitchen organization and food preparation part of the industry, ten or so years that followed led to a host of varied interests and pursuits including food consultant, restaurant designer, and equipment specialist for a large equipment supply company with stores in five major cities.
