Chef Titus has exhibited his passion and dedication to the culinary world with over 30 years of experience. He attended SUNY Oneonta in New York, where he achieved his certificate in culinary arts.
Chef Titus began his hospitality career at the Hyatt Regency Rochester in 1992 as a Breakfast Cook. Under various talented Hyatt Chefs, he fostered his culinary techniques. In 1996 Chef Titus was promoted to Banquet Sous Chef where he began cultivating his creative flair. He then transferred to the Hyatt Regency in Dearborn, Michigan, but later returned to the Hyatt Regency Rochester as Executive Sous Chef in 2002; honing his leadership and management skills. A year later, he was promoted to Executive Chef. In this role he developed and implemented creative Banquet and A la Carte menus. Chef Titus went on to become the Executive Chef of six other properties in large metro cities; most recently the Hilton Conference Center of Gainesville, Florida.
Booking your event with a Chef that possess this level of culinary experience, you can rest assure that your food will be impeccable and the attention to detail will be like no other!