Our Chef

Complexity simplicity, organization, compassion, honesty, learning and growth, everything I love about being a Chef in the culinary world. Even after starting very low in the ranks of my first restaurant job, I fell in love with everything about it and my passion grew. The Chef took notice and encouraged me to enroll in the top school for the culinary arts. In 1989 I was accepted into the Culinary Institute of America (CIA), where I began my long journey into the culinary field.

Training at the CIA was rigorous; it taught me the discipline and patience that was necessary in the restaurant business. In 1991 I graduated with honors and was introduced to a Swiss trained, creative and passionate Chef who would become my mentor.

Chef Rolf Epprecht took me under his wing and taught me respect and passion for food. When the Swiss based international school of hotel management, IMCH, decided to open an American campus, Chef Epprecht was chosen to be the culinary director and brought me aboard as Chef Instructor. This allowed me the chance to spend a six month stint in Switzerland at one of the original schools, Institut Hotelier Cesar Ritz.

“I’ve taken everything I’ve learned about life and poured it into my food. The respect of life in everything we prepare, and the respect for the sacrifice of life that has been made to provide your meal. Attention to detail is the key to every aspect of the restaurant, and my only hope is that my patrons realize that. I want them to feel what I feel when I prepare their food, how they perceive the tastes and textures. I’ve introduced innovative and local ingredients to this area and I am so very happy of the warm welcome it brings.”