Pear and Arugula Salad, Salami, Bayley Hazen Blue, 25 year old balsamic
Colorado Lamb Loin, Sour Cherries, Amaranth Granola and Yogurt
Sweet Corn Agnolotti, Maine Lobster, Basil and Tomatoes
Butternut Squash and Fig Salad, Chicory, Candied Walnuts, Goat Cheese
My passion for food and cooking began at an early age. I grew up in a Sicilian home in the Hudson Valley in New York and family field trips to NYC’s Chinatown, Fish Markets and Union Square Farmer’s Market quickly hooked me to the wide world of food. I attended the Culinary Institute of America in Hyde Park, NY, in 1993. While at the CIA, I worked with Jean-Georges Vongerichten, who at the time had two restaurants, JoJo and Vong. In 1998, I returned to working with Vongerichten, working my way up the ranks of Jean Georges, the chef’s Michelin three-star restaurant in the Trump International Hotel and Tower. In 2001, at only 26, I became the famed restaurant’s Executive Chef.
In 2004, after working in New York City’s best restaurants for 14 years, I left the East Coast and headed to Southern California, where I opened Jack’s La Jolla as Executive Chef/Partner. Jack’s quickly made it onto the map, winning Mobil stars, among other accolades. In 2009, I became the Executive Chef at Viceroy Santa Monica and corporate chef for Viceroy Hotel Group. I’ve spent the past 10 years working as a private chef in homes all over the Los Angeles area.