Summary of where the Chef’s cuisine is inspired from and how he/she goes about expressing it
My cuisine is inspired from old family recipes, with a new wold flair. I'll take a classic favorite, and twist it with new sustainable, trending ingredients.
List of the Chef's favorite ingredients
How did the Chef learn how to cook and what is his story?
I first started by making unimaginable messes out of my family's kitchen, experimenting with what was around. Dinner time was always very important to my family, it was the time of day we would all spend together no matter what. As soon as I was done with high school I shipped off to Johnson and Wales University in Providence, Rhode Island in hopes of starting my career as a chef!
Stage (Apr 2011 - Apr 2011)
Working prep and cold side, learning basic culinary functions.
Johnson and Wales University
Associates Degree in Culinary Arts (Sep 2010 - May 2012)
Sous Chef (Dec 2015-Now)
Managing the kitchen for a James Beard Award-Winning chef.
Front of House Manager (Oct 2014-Dec 2015)
Ensuring our guests have the best dining experience possible, writing front of house schedules, training of all front of house staff.
McCormick & Schmits
Kitchen Supervisor (May 2013-Oct 2014)
Controlling food cost and labor, training throughout the company on a multi-store regional level.
Sous Chef (Jun 2011-Jul 2012)
Small mom and pop place for the first few months I was the only kitchen employee. After 3 months of learning their recipes they expanded to a 30 seat full bar dining where I was promoted to sous chef. Contributing to menu construction, ordering and training.
Washington, DC, United States
Travel: 100 kms