"I've had training in multiple cuisines from Italian to sushi, combining with American regional."
Worked in the restaurant industry for 20 years
Worked locally as executive chef of 31 club, Sheraton at the Falls
Worked on the west coast for 2 years; Vegas, Los Angeles, San Francisco
We will be creating seasonal menus and sustainable options
Takes pride in making everything in house from scratch with locally sourced ingredients.
Has many accolades from institutions such as Chaine des Rotisseurs
Went to Canisius College
Born in Rochester