Dynamic Executive Chef with over 35 years of experience in casual fine dining, food service management, and restaurant consulting. Proven ability to lead high-performing kitchen teams, optimize operations, and elevate culinary experiences. Adept at menu development, cost control strategies, and kitchen layout design. Passionate about integrating seasonal ingredients and global flavors into innovative menus while upholding the highest standards of quality, safety, and sanitation. Skilled in purveyor and client relations, team training, and streamlining kitchen efficiencies to enhance profitability without compromising excellence. Dedicated to mentoring future chefs and crafting memorable dining experiences.
All prices are an estimation. You will get a more personalized quote during the booking process.
I was born and raised in Pittsburgh, Pennsylvania, where at the age of 14, I spent quality time in the kitchen with my mother. Those times installed the foundations of what my cooking style is today. From there I was exposed to many cooking techniques, cuisines and cultures.
My favorite restaurant without question is the Grand Concourse in Pittsburgh, PA.
When I cook for myself, I like to make a fried egg sandwich.
When people ask me what my specialty is, I say that I am well versed in all proteins, but I prefer seafood.
Ever since I was a young boy, I loved cooking for people. The satisfaction of having someone enjoy the food that I create was inspiring and humbling. I became a Chef because I love food and gained an extensive knowledge of culinary arts. I want to pass on my knowledge and teach, inspire and grow.
I love movies and I mountain bike when I can.
I feel that I would enjoy working for Elite Personal Chefs because of the structure and the ability to take my career to the next level.
The thing that I love most about the Private Chef Lifestyle is the entrepreneurial freedom and the balance and quality of life.
