From dish pits of a tiny pizzeria to the gleaming kitchens of Michelin-starred institutions, my culinary journey has been defined by an unwavering pursuit of excellence. What began as curiosity became a lifelong passion for creating extraordinary dining experiences.

After honing my craft at Sullivan University, I earned my stripes the old-fashioned way: through relentless dedication. By 23, I was leading the line as Sous Chef at Bertolini’s in Indianapolis, my hunger for growth took me to work alongside culinary luminaries, from Lidia Bastianich at New York’s legendary Felidia, where I mastered the soul of Italian cuisine.

New York’s dining scene became my proving ground. At Great Performances Catering, I orchestrated events for the Tonys, Emmys, and Grammys to name a few. The Ritz-Carlton South Beach awarded us "Best Brunch in South Beach." When I took the helm at the Renaissance Fort Lauderdale, I worked directly with the Miami Dolphins, curating menus to meet every dietary need of a 52-man roster.

My most profound lessons came at The Baccarat Hotel under two-Michelin-starred Culinary Director Gabriel Kreuther, where we elevated hotel dining to Michelin-level excellence. Later, I collaborated with Charlie Palmer at the iconic Knickerbocker.

Today, I channel these lessons into helping others achieve culinary excellence. Whether developing restaurant menus in NYC, revitalizing the historic Pine Hollow Club in Oyster Bay, New York, or shaping the culinary vision at Auberge Resorts’ Madeline Hotel in Telluride, my approach remains consistent: respect tradition while innovating fearlessly, build teams that outlast trends, and create dining experiences that linger in memory long after the last bite.

After two decades in this business, I still believe the most remarkable dishes are those that tell a story of place, of people and of passion, perfectly plated.