About The Chef
I bring a wealth of experience and wide range of skills to my work. I approach every new challenge with the training and workmanship of a craftsman and the passion of an artist. Most of all, I have fun at what I do and try to convey that through my food and my energy. I am a 1987 graduate of the Culinary Institute of America, and hold a BS in Culinary Management from the Art Institute of Pittsburgh. I’ve spent my entire working life in the food service:
- Dishwasher at Howard Johnson’s in a tourist trap before college
- Saucier for the Parker House Hotel in the 1990s
- Fine dining Executive Chef all over Eastern Massachusetts
- Restaurant owner, and
- Corporate Executive Chef.
I’ve been there. I am familiar with, and trained in, numerous international and regional cuisines, and have a style all my own. I’m committed to cooking with the best ingredients, working seasonally, and locally whenever possible. Regardless of the degree of complexity or cost of the ingredients in a meal it is my goal to be best in show. I have a wide professional network which has been growing since I moved to Boston in 1987. I have a deep commitment to giving back to my profession as well as the community at large. I use my kitchens as training facilities, promote from within, and try to provide opportunities for aspiring culinarians to grow in the field.
In the world away from my work, I’m a husband, a father, a new grandfather, a performing musician, a gardener and am owned and operated at home in Malden, by my two cats.