Unlike some professional chefs, I did not have to travel abroad to discover my love for food. From an early age, growing up in my Grandmother’s kitchen, it was apparent to all that I had inherited her ability to prepare wonderful, flavorful food. My mom is Italian-American and my father’s parents were New Orleans born and raised. All those ethnicities with their flavors and cooking styles are apparent in my cuisine.
From simple Southern fare to gourmet high-end dining, everything came naturally for me. Unlike many in my profession, I decided to attend culinary school after I had been working in the field; I went to hone my skills, not develop them. My experiences are vast and include fine dining, catering, personal chef service, product & recipe development, hotel catering, food and beverage management, healthcare and the business and industry sectors of corporate dining, including positions as executive chef or foodservice manager for companies such as The Birmingham News, AT&T, Regions Bank, Crowne Plaza Hotels, St. Vincent’s Hospital & Southern Progress Corporation (publishers of Southern Living & Cooking Light Magazines). Currently I am the executive chef for the University of Montevallo, overseeing all food production including student dining, catering and events at Flowerhill, the university president’s home.