During the time he spent with Loews, JC mastered a number of positions. JC worked his way up as banquet Chef, Chef de Partie and Pastry Chef. It was during this time that he was able to use his experience with French cuisine to help open the bistro Brulee in Long Beach, CA.
After the opening of Brulee, JC agreed to work as Pastry Chef at the Palomar Hotel in Westwood, CA. it didn't take long for the Executive Chef to realize what a talented chef he had acquired; the move to Sous Chef was effortless for C. The next few years were spent creating menus that reflect the changing seasons, in addition to designing specialty pastries and cakes for potential clients.