Hometown
Detroit, MI
Chef Bio
I was formally trained through an apprenticeship program for fine French cuisine by Master Chef Milos Cihelka at the Golden Mushroom in Southfield, Michicgn. Chef Milos was the very first Master Chef in America, and he is the only chef in the world with multiple European culinary gold medals. My experience at many fine dining establishments has allowed me to use my knowledge and experience to create some incredible culinary delights.
How long have you been working with Big City Chefs?
Since 2006
If I were a spice, I would be…
Achiote – It’s a delicate flavor that really enhances Latin food – especially the arrachera skirt steak
My favorite local purveyors, artisans, and farmers:
Certified angus beef, farmers markets of the Sacramento Valley, Strauss Family Creamery
What I love about cooking and hospitality…
Everybody loves to eat, and everybody wants to learn more about food and cooking. I love showing people just how easy it can be to produce some high end, top tier cuisine, so they can see “the light.”
What are your top three go-to pantry items?
I tend to forego the dried and canned goods of a pantry for fresher ingredients like produce, meats and seafood. But if I must answer, I would have to say white pepper, whole grain mustard and capers!
