I was born and raised just outside of Boston where his love of food began through daily home cooked meals by my mother.  Holiday feasts were a staple in my upbringing where I began to understand what it takes to make a large event become special.

I graduated from Johnson & Wales University in Providence Rhode Island and began working in the Boston area under two of Food & Wine Magazine's Top Ten New Chefs where I fine tuned his cooking techniques.  From there I moved to the Bay Area and worked at Manreasa Restaurant in Los Gatos and Zibbibo in Palo Alto.  During my time in California, I developed a better understanding of what fresh food really is and how relationships with the farmer come into play.

While on the West Coast, I realized I enjoyed training staff as much as he did cooking so I applied as a chef/instructor at the New England Culinary Institute in Burlington, Vermont.  In my second year, I won Instructor of the Year.  I then became Head Chef of Sugarbush Resort's flagship restaurant Timbers and improved the resorts dining makeup.

After many years of leading the charge at Sugarbush, I moved back to the Boston area where I was employed at Whole Foods Market for almost a decade, leading various departments including Prepared Foods, Seafood and Specialty.  At Whole Foods, I got to understand the business side of food and retail which rounded out his portfolio.  

Since moving back to Vermont, I've helped various establishments get back on track including The Woodstock Farmers Market in Waterbury Center, Farmers To You in Middlesex and have begun catering for myself using many local food producers including Gaylord Farm, Von Trapp Farm, Clearfield Farm, Dog River Farm and Hartshorn's Farm.