Board Member-at-Large, Site Coordinator at Sunrise Garden
After graduate business school and twenty years in training consulting with his wife Andrea, Harry pursued his passion for cooking and began a culinary career. After culinary school in both the USA and France, Harry was a chef in a top Chicago area French restaurant followed by several years as a chef instructor at The School of Culinary Arts at Kendall College. Prior to recently retiring, Harry was the Executive Chef at The Kraft Heinz Company for fifteen years. He is a member of the American Culinary Federation and a member and past national president of the Research Chefs Association. Harry spends much of his time cooking for his wife and their friends. He is the CGT coordinator for the Sunrise Garden and is working with the Friends of Tucson’s Birthplace to operate their new foodservice kitchen at the Mission Garden. In his spare time he is collaborating with two former teaching colleagues in writing a college culinary textbook.