Being a Berkshire native, I graduated Monument Mountain Highschool with the class of '94. My mother owned a Bakery and while helping out there at the tender age of 13 I decided that I wanted to be a Chef. I cooked locally while still in highschool for Tanglewood both at Saranak and Highwood dinner clubs. Shortly afterward I worked one year stints at the Federal House in South Lee and Bistro Zinc in Lenox.
I attended culinary school at Johnson & Wales University. During culinary school I worked at the French bistro Pot au Feu in Providence Rhode Island. During university I completed an appenticeship under Michel Bourdin at Connaught Hotel in Mayfair, London and The Celtic Manor in South Wales, UK. From there I went on to stage at Le Manoir de Quat Saison in Oxford and Aquavit in Manhattan.
My lastemploy was at Wheatleigh Hotel in Lenox, Massachusetts. There I was part of the honorary 2005 James Beard Team. Over the course of three years I assisted Chef Bryce Whittlesey and Chef Jeff Thompson to attain the highly sought after AAA Five Diamond Award. While there I worked through all stations of the kitchen.
Outside of cooking I have volunteered in the WOOF program at Paradise Biodynamic Farm in Homestead Florida. I enjoy the new expeiences of traveling through forgein countries and absorbing culture through food, drink and music. In my free time I play chess, golf, forage and drink wine.
My travels and culinary have put me beside culinary icons Wylie Dufresne, Daniel Boulud, Thomas Keller, Charlie Palmer, Jean-Claude Vierne and Patrick O'Connell.