Hometown
Fitchburg, Massachusetts
Chef Bio
I am a Massachusetts farm boy native, having tended to the animals and land, learning what it means to be (partially) self sufficient. My academic training was through The University of California San Diego in the Department of Biochemistry, where I obtained my M.S. in Biophysics. These two stages of my life, combined with assimilating myself in an urban environment, have allowed me to pursue a well rounded twenty-year career in Food, Beverage and Hospitality. Within this career is a focus on balance, trends, education, concepts and overall execution of a fully realized Epicurean and Mixologist. I strive to further my education, impart my knowledge to others, and work in an active and responsible culinary environment.
How long have you been working with Big City Chefs?
Not long enough!
If I were a spice, I would be…
Caraway, because some times I can get “carried away…” (Bah-dum-tshh!)
My favorite local purveyors, artisans, and farmers:
Collins and Coupe (North Park, San Diego), Small Hand Foods (Oakland), Oaktown Spice Shop (Berkeley).
What I love about cooking and hospitality…
The personal interactions with both colleagues and clients. Mastery and execution of complex recipes and overall satisfaction of doing a job well done.
What are your top three go-to pantry items?
Panko, whole grain mustard, white wine.
