About the Chef

 Unlike many other personal chefs, I have spent most of my career continuing to learn and excel in culinary arts.  I have years of unique experience as well as professional training and certifications. I have a Bachelor's Degree in Culinary Arts from the prestigious Johnson & Wales University in Providence, Rhode Island and numerous continuing education courses from the Culinary Institute of America in Latin cuisine, Oriental flavors, and Mediterranean cuisines.

My chef responsibilities have taken me to some of the most luxurious restaurants and hotels in the country including the Waldorf Astoria Hotel, the Four Seasons Hotels in Philadelphia and Boston, Trump’s Castle in Atlantic City, Le Parker Meridian Hotel and the Marriott Marquis Hotel in New York City. Also I was the Executive Chef at Shea Stadium for the New York Mets, and while at Johnson and Wales was the Personal Chef for Goldman Financial Group in Rhode Island and Boston.

My certifications and affiliations include: Certified Executive Chef, Serve Safe Certified, and member of the American Culinary Federation. My approach to food starts with the most freshest and seasonal food cooked in a way that emphasizes the food while adding items to enhance but not mask the natural flavor and integrity of the food.