I am a veteran chef with a passion for my work and the chops to share my love of cooking with you! I’m a graduate of the Culinary Institute of America where I was fortunate to learn from some truly world-class chefs and be exposed to a wide range of disciplines within my craft. I went on to get a bachelor’s degree in culinary management from the Arts Institute of PITTSBURGH. I got extensive extra training as a chef with corporate dining behemoth Sodexo and won numerous awards at my accounts at Suffolk University Law School and the Executive Dining room at the Federal Reserve Bank where I fed board members including Robert Kraft & Mitt Romney.
In my decades as a chef in the food-centric culinary melting pot that is Boston I worked in a broad cross section of challenging positions. I was the executive chef for the Commonwealth Brewing Company, the first microbrewery in Massachusetts. I was the chef saucier for the Parker House, Americas longest continuously operating hotel. I was Brother Trucker, chef/proprietor of GoFish, one of the pioneer trucks in Boston’s food truck renaissance and founding owner of one of the first shared kitchen/incubators for food trucks and food start-ups in Metro Boston. I was chef/partner in Café Bon Vivant, an upscale Bistro in Medford MA
From college campuses to fine dining restaurants to food trucks, as a chef, a caterer, consultant, and entrepreneur, I’ve grown and honed my skills. I’m a classically trained American chef, with a style of my own, which reflects all that I’ve learned from the many talented folks I’ve cooked with during my career. I cook with a flavor forward focus, a rustic plating style, and always with love and pride for what I do!
