Ralph Cazenave, Head Chef: I started my first job when I was 14 at Cattlemen’s Steakhouse where I picked up guidelines and fundamentals. After graduating from Booker T. Washington High School with a Hotel and Restaurant Management vocational degree in Tulsa, Oklahoma, I attended John Folse Culinary Institute at Nicholls State University in Thibodaux, Louisiana. My quest for learning, discovering, and mastering my craft changed for the better when I met my wife Tiffanie. After her graduation we moved to Paris, France. While I lived in France my knowledge, palate and thirst had no choice but to grow and further develop. I cooked in four restaurants for Restaurateur Brian André. I walked away with a new approach, technique, and appreciation that I incorporate into my repertoire every time I step in the kitchen. Tiffanie Cazenave, Pastry Chef: In 2010 I had the chance to work as a server and bartender at a fine-dining restaurant called “Le Caprosia”, in France, under the supervision of the renowned American chef, John Newcomer. It was such a pleasure to offer a pleasant and delicious experience to the clients as well as seeing the smile on their face. This was such a life-changing experience that I started dreaming about working in the restaurant industry… until this dream came true! I graduated with a Master of International Business and Marketing, as well as a MBA from Nicholls State University, where I met my husband, Ralph. Our shared love for food, passion for cooking and baking, and devotion for pleasing others triggered our desire to create our very own Personal Chef business, here in Tampa, Florida. This adventure has been wonderful so far and we look forward to hearing from you soon!