Where have you been? Where are you going? The second question is a little tougher but I can tell you where I have been!
It all started way back when at The Frog and the Peach ....
The Frog and the Peach, New Brunswick, NJ
My first job as a line chef. Critically acclaimed contemporary kitchen with owner Betsy Alger.
March Restaurant, NYC
A Michelin and NY Times stars New American Cuisine restaurant in the Upper East Side.
I was a line chef under Executive Chef/Owner Wayne Nish and Sommellier/Owner Joe Scalice.
Myriad Restaurant Group, NYC
Executive Banquet Chef
Working under Drew Nieporent, I progressed up the ranks as Line Chef and Sous Chef at Charlotte Restaurant, Layla and Nobu.
TriBeCa Grill, NYC
Executive Chef/Banquets and Parties
I was the "Party Chef" at the critically acclaimed TriBeCa Grill where I worked under Don Pintabone and Drew Nieporent.
Vong Thai-French, NYC
I worked as stagier with executive chefs Jean-George Vongerichten and James Chew.
Mika Soho, NYC
First time as Executive Chef and first time selected to cook a James Beard Dinner!
Galaxy Global Eatery, NYC
Executive Chef and Hemp Guru
Global cuisine at Union Square.
We were honored to be chosen several times to cook for the James Beard House. I was involved in publishing my first cookbook Galaxy Global Eatery Hemp Cookbook. We received lots of attention and press. Click on the link below for a sample.