Education: AOS Graduate of The Culinary Institute of America, 1998
What's your philosophy when cooking? Use the best quality ingredients you can so you don't have to do much to it.
What inspires you? Seasonality, vibrant colors, I get easily inspired by all kinds of things.
Favorite ingredient to work with? Pasta dough and vinegars…any kind
Favorite food from your childhood? Spaghetti O's
Guilty food pleasure: Salt n Vinegar potato chips…. I can't stop until the bag is gone.
Something you would share with aspiring chefs? This is a very demanding profession and what separates line cooks and chefs is the ability to challenge yourself to be the best you can every day and to commit to going “all in". Don't be afraid to do something wrong because sometimes it's the best way to learn. Most importantly…treat everyone around you respectfully cause when you're in the weeds those people are the only one who can help you out.