About the Chef
"The secret of good cooking is, first, having a love of it. . . . ." James Beard
First and foremost, I have an enthusiastic passion for creating exceptional food and impeccable dining experiences. For me, "good enough" isn't good enough - I want the meals I prepare to look, smell, and taste amazing. And I apply that to everything I create - from grilled steaks and authentic barbeque to classic comfort foods and elegant dinners. With each dish or meal I prepare, I find myself driven to make it better than the time before -- never satisfied until the dish is perfect. Sublime. Nearly intoxicating. Simply put: I absolutely love to create excellent food!
Along with my drive to create excellent meals exists an equally intense drive to learn new recipes, cuisines, and methodologies. This is an ever-changing industry - with updated methods, tools, regulations, and processes. A good chef monitors these things, blending them into their own current practices. Happily, my culinary "education" will never be complete.
I grew up around chefs and food handlers in both private and commercial settings -- in a family of restaurateurs. I'm a product of several generations of exceptional cooks so preparing fine food is truly a part of my "DNA". I've cooked professionally at various establishments, co-owned and operated a restaurant, prepared meals for numerous private parties, and have done quite a bit of catering. I've successfully performed every role in a restaurant - both front of the house (FOH) and back of the house (BOH). I've also been a business operations and project manager in the "high-tech" industry, which has enabled me to analyze, understand, and monitor all business aspects of kitchen operations.
I enjoy preparing (and eating!) a very wide range of dishes and presentation styles: Sophisticated and elegant, blatantly decadent comfort classics, simple rustic, authentic "low and slow" BBQ, and lighter dishes perfect for warm summer evenings.
Along with my drive to create excellent meals exists an equally intense drive to learn new recipes, cuisines, and methodologies. This is an ever-changing industry - with updated methods, tools, regulations, and processes. A good chef monitors these things, blending them into their own current practices. Happily, my culinary "education" will never be complete.
I grew up around chefs and food handlers in both private and commercial settings -- in a family of restaurateurs. I'm a product of several generations of exceptional cooks so preparing fine food is truly a part of my "DNA". I've cooked professionally at various establishments, co-owned and operated a restaurant, prepared meals for numerous private parties, and have done quite a bit of catering. I've successfully performed every role in a restaurant - both front of the house (FOH) and back of the house (BOH). I've also been a business operations and project manager in the "high-tech" industry, which has enabled me to analyze, understand, and monitor all business aspects of kitchen operations.
I enjoy preparing (and eating!) a very wide range of dishes and presentation styles: Sophisticated and elegant, blatantly decadent comfort classics, simple rustic, authentic "low and slow" BBQ, and lighter dishes perfect for warm summer evenings.
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I have extensive experience preparing a wide range of cuisines: American (traditional and contemporary), Italian, Mexican, German, Irish, Latin, Mediterranean, Middle Eastern, Asian, and South American.
It is my strong belief that high-quality ingredients are crucial for creating exceptional meals. For that reason, I prefer cooking with quality, organic ingredients from local businesses and farmer's markets, occasionally augmenting my pantry with specialty ingredients from several excellent sources across the country. |
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Skills and Experience Summary:
> Current food preparation methodologies
> Full-spectrum kitchen and budget management (including support staff)
> Food service etiquette
> Buffet management
> Food-wine pairings
> Catering and support staff coordination
> Plating esthetics and table-scaping
- An enthusiastic passion for creating exceptional food and an impeccable dining experience.
- Organized, efficient, highly detailed, with an ability to adapt, improvise, and anticipate needs.
- Integrity, common sense, discretion, tact, life experience, maturity, and a good-humored, even temperament.
- 16 years food industry experience, both FOH and BOH:
> Current food preparation methodologies
> Full-spectrum kitchen and budget management (including support staff)
> Food service etiquette
> Buffet management
> Food-wine pairings
> Catering and support staff coordination
> Plating esthetics and table-scaping
- Extensive experience preparing a wide range of cuisines and food genres (sophisticated, elegant, casual, comfort).
- Meals and menus formulated to accommodate different palates, including children and adolescents.
- Family meals – Quiet dinners for two – Business luncheons – Small, recurring events.
- Commercial and residential kitchen cleanliness and sanitation practices.
- Staff and event management.
- Wine cellar management.
I am currently accepting new clients.
Please feel free to contact me if you have questions about my services.
Please feel free to contact me if you have questions about my services.
