After graduating from the Culinary Institute of America in New York, Ethan trained as a stagiaire at world-renowned, three-star Michelin restaurant Georges Blanc in Vonnas, Frances, where he became the first American to be offered a paid position, and then legendary French Laundry in Yountville. Next was the Michelin starred Fleur de Lys with Chef Hubert Keller, when it was the number one ranked restaurant in San Francisco. He also worked at the five-star Elderbery House at Chateau de Sureau, during which time they tied the French Laundry for the best Zagat score in the nation.

As owner of Componere Fine Catering, today Ethan leads a culinary team committed to bringing people happiness and creating special experiences that will be savored and remembered.