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
  • Caterer
  • 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.