Summary of where the Chef’s cuisine is inspired from and how he/she goes about expressing it
I specialize in Seasonal American cuisine. I like to base my menus off the fresh ingredients available at the local greenmarkets and butchers to make delicious meals.
List of the Chef's favorite ingredients
How did the Chef learn how to cook and what is his story?
I found my interest in food at a young age. Watching my mom cook over the years and how much she enjoyed it peaked my interested. She would grow her own herbs and vegetables, so I saw early on how important it is to use fresh ingredients. After college I went to work in the corporate world and would always come home, search recipes and try to teach myself to cook. With the desire to change careers and learn more about cooking I decided to attend culinary school. I graduated from The Institute of Culinary Education and immediately went on to work in some of the city’s best restaurants: Blue Hill, Craft & Back Forty West. From there I started my private chef business with the goal of bringing restaurant quality food and service to people in their home.
No description provided.
Line Cook (Apr 2012-Dec 2012)
Line Cook (Feb 2011-Dec 2011)
New York, NY, United States
Travel: 500 kms