My involvement in culinary pursuits seems virtually genetic.

 

Born into a restaurant family in Albany, NY, I was scrubbing pots at age 6, prepping vegetables at 8 and by 11 years was making lunches and working the pizza ovens. By 13, I found myself in charge of the all-important Sunday Brunch; for which our family restaurant was regionally noted.

 

 

At 15, my parents accepted an offer to purchase the business we had created and we moved on to catering a wide variety of functions ranging from pig roasts to clam/lobster bakes and elegant weddings to rowdy bachelor parties.

 

By the end of High School my choice of college and career was apparent: The 4-year bachelor degree program at Johnson & Wales University in Providence, RI.

 

My profession was to be the creator of memorable dining experiences and the direction of a staff of dedicated and talented cooks.

 

By my 3’d year, I was selected by my professors to participate in the “Culinary Olympics”, are rare honor for a junior.

 

During summers, and through college internships, I worked in a broad range of dining establishments from large resort/casinos/hotels such as Foxwoods to Martha’s Vineyard’s more intimate Black Dog Tavern, rising to become “the Dog’s” Sous chef”.

 

Following graduation with my Bachelors in Culinary Arts at 21 and with nearly two decades of experience, I was offered and accepted the position of Executive Chef at Mansion House’s, ZEPHRUS restaurant, a 120 seat, fine dining establishment on Martha’s Vineyard Island.

 

I then became General Manager/Executive Chef at Outerland Entertainment Venue & Gigs Bistro on Martha’s Vineyard and then moved home to become Head Chef at Park Pub Restaurant and Catering.

 

I am presently the Owner and Executive Chef of B-rads Bistro and Catering.