Cooking and creating innovative dishes have always been my calling. I developed that passion into a long and rewarding career. After graduating Culinary School with honors, I was recruited into a position at one of the finest white-tablecloth restaurants and private clubs in the city of Boston. I was fortunate to work under a Master Swiss Chef where I advanced my culinary foundation and knowledge.
Wanting to diversify my skills, I accepted a Banquet Chef position with a large corporate hotel/resort working with another Master German Chef on Miami Beach.
I returned to New England and over the next few years I involved myself in the opening of multiple successful operations: private restaurants, on and off premise catering, corporate dining, major national and international golf catered events. Eventually I settled into an Executive Chef Position at a local private country club.
Cooking has been my life-long passion. I love to cook with local seasonal ingredients that highlight the flavors of this region. How fortunate we are to live in New England and have the change of Seasons.
