I studied culinary arts at university, making it my passion in high school where I attended a New York State vocational school earning both a high school and a culinary arts diploma. I learned organic food preparation and the catering business while preparing and serving organic lunches to independent businesses in NYC for the fast-paced In Good Taste Catering company.
While attending the culinary arts school in NY, Chef Brian Lewis recruited me to join his team in preparation of the grand opening of his new restaurant The Elm in New Canaan, CT. Chef Lewis was the former personal chef of Richard Gere who had jointly opened and operated the Bedford Post Restaurant in Bedford, NY. This prepared him to move into his own restaurant space with an exciting menu in a trendy location.
At The Elm, my desire for a formal culinary education was solidified. I learned during the months prior to opening the restaurant, planning, building, and preparation of the restaurant space, and developing and testing different menu items. Through the vocational program and examination of my skills, I was awarded a ProStart Scholarship and was accepted at Johnson & Wales University in Miami where I studied Culinary Arts and earned a Culinary Arts degree. In my second semester, I was recruited by Chef Michael Shikany to join his team to develop and introduce his idea of Global Progressive Cuisine. We prepared the Shikany restaurant space, developed menus and opened Shikany Restaurant in the Art District of Wynwood, FL. I learned a new level of food art and molecular gastronomy through unique, explosive and carefully plated dishes.
My next opportunity was a new project with members of the Shikany team to open Modern Garden at Sea Spice Restaurant in Miami. We prepared the new restaurant space, and a unique menu that offered Gastro Classic Dining on the Miami Riverfront. There I developed an even greater array of skills ranging from seafood fabrication, crudo lounge techniques and kitchen management. I managed the crudo lounge and sashimi bar before moving to River Yacht Club, a crudo lounge and raw bar along the Miami Riverfront where I learned Miami influenced raw cooking techniques.
An opportunity arose to move to North Carolina to explore new world cuisine and southern style cooking. Where I accepted a position as Sous Chef at Old Northstate Country Club. I developed menu items, specials, managed the ordering, managed kitchen staff, scheduled workflow and prepped for large golf tournaments and other events that heavily relied on my skills in multi-tasking, management, and creativity. I later moved to a new town and began cheffing in the Southern Roots kitchen where I learned southern dishes.