Hometown: Sheepshead Bay, Brooklyn, New York
Degrees/Certifications: Culinary Institute of America
Catering Background: I began my culinary career on a nuclear submarine as a cook in the Navy, from there I attended the Culinary Institute of America at Hyde Park, New York. After graduation, I held positions at a number of high-profile restaurants and hotels in New York City, including the Stanhope Hotel, the 3 star French restaurant La Reserve and The Essex House Hotel. Now I am happily rooted in Florida as the Executive Chef at Woodfield.
Party Planning Words of Wisdom: Anything is possible! Our individually customized menus will meet and exceed your expectations!