Signature dish:
Braised Short RibAs long as I can remember I have wanted to be a chef, I just didn’t always know it. My earliest memory is of my Paternal Grandmother cooking in her kitchen. I vividly remember not only the food we ate but the happiness I felt when we ate. It was these formative years that I learned what later became my overall philosophy for food. “Food Unites” You may not remember every detail of the most important meals of your life, But you remember with exacting detail the people you were with. I grew up with not only a passion for food, but the stories it tells. I didn’t always know I was going to be a chef, But I knew food was an important part of my life.
I would best describe my culinary point of view as innovative yet simple. I enjoy exploring modern variations of Mediterranean and Eastern European cuisine with a focus on on my Classical French training. I prefer to work with the freshest seasonal ingredients whenever possible. Utilizing fresh herbs, highlighting artisanal components and local seafood. I take personal pride in my ability to pull inspiration from a variety of sources to create dishes that are uniquely my own.
I am a member of the United States Personal Chef’s Association as well as Servsafe and Allergen Awareness certified.
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