I have been blessed to work with some fantastic chefs and game-changing operators for over 27 years, working in San Francisco, Vermont, and Manhattan.
I am a graduate of the Culinary Institute of America (1993). My career spanned a decade in the San Francisco Bay area, two years in Vermont, and 13 years in Manhattan.
At every stop, I put myself in positions that developed my love for working with local farmers and grassroots producers.
One of the highlights for me was accepting the chef position at The Inn at Shelburne Farms. Shelburne Farms is a nonprofit education center for sustainability located on 1,400 acres on Lake Champlain that had a working farm that produced organic vegetables and dairy and a cheesemaking operation. The dining room at the Inn was its showcase. This was a genuine Farm to Table experience that humbled me and solidified my respect through education of the importance of sustainability.
Another highlight was being 2nd in charge at Eleven Madison Park. Working for Danny Meyer taught me the craft of hospitality; the importance of making every person that walked through the door feel special in a unique way by paying attention to their needs.