About the Chef

 The Culinary Institute of America has been setting the standard for excellence in professional culinary education since its founding in 1946.  During my time at CIA, I interned at the Bellevue Stratford Hotel in Philadelphia, Pennsylvania under Master Chef Vincent Alberici.  I also had the great honor  to work with Chef Tell Erhardt setting up a video production kitchen for Good Morning America.  These experiences and the knowledge that I received in my studies spring-boarded me through an inspired career.  

Along with being a chef in traditional restaurants, I've been the Executive Chef at top luxury ranches in Colorado, Alaska, Wyoming and Arizona.  These opportunities created some of my fondest memories working with fresh ingredients in sometimes unexpected environments.  

With years and thousands of plates in my career experience, I've utilized a profit-driven approach to writing and designing menus. For example, I've lead the Chatham Squire in Chatham, Massachusetts from 2.2M in revenue to over 10M.  Additionally, the C Lazy U ranch went from a seasonal resort to a year round wedding and event venue.  These opportunities have given me the ability to use my skills in cost management, profit generation, kitchen and staff training and management, and many other success oriented skills that I've mastered along the way.