Meet the Chef

I’ve been cooking my whole working life, and I’ve got a lot to share.

My path started when I was 15 years old, selling corn at a roadside produce stand. Next, I helped open a restaurant in the town I grew up in, where I was the Sous Chef at 17 years old. It was working there that solidified my passion for food, and finalized the decision of making it my career. I thought I was really cool back then, because I had no idea how much I still had left to learn.

I trained at Johnson & Wales University, where I earned an Associates Degree in Culinary Arts and a Bachelor's Degree in Culinary Nutrition. While attending culinary school, I worked at a hip restaurant in Providence that had a real wild-west-frontier situation: no head chef, huge specials board, and very few rules. By day, I studied the methods of classical cooking. By night, I applied those skills to my own unique creations in a real, functioning restaurant. It was like having my own laboratory where I could break the rules that I was learning at school and see what would happen.

After culinary school, I decided to leave restaurant kitchens. My next endeavor was as a Research Chef, developing food products for a wide variety of big companies that you’ve definitely heard of. The food development process taught me how to create truly excellent food outside of a restaurant kitchen, a skill that I continue to hone. I took my industrial experience and applied that to consulting and boutique catering, specializing in custom menus that span the culinary world.

Travel has become a big part of my life, because sometimes there’s no substitute for having a certain cuisine straight from the source. I continue to work with unique clients that have specific needs. I’ve become the guy that people go to when they need something special that they just can’t find anywhere else. And I’ve learned that for me, the most important thing about cooking is sharing it with others.

This new venture is my attempt to do just that: to cook what’s in my heart (and yours) and to share it with people who care. I think everyone should be able to experience the endless variety of amazing foods from all over the world, whether trying new dishes for the first time or getting excited about great versions of dishes they know and love. With custom-made menus for each event, the possibilities are endless. Traditional fairy-tale events are nice, but a tale that’s never been told is even better. Let’s make dinner happen together.