Born in the Bronx section of New York City I was fortunate to have a yard where my dad and I grew fruits and vegetables. My entire family has always had a love for food whether growing it cooking it or my favorite, eating it. Growing up in New York City is a great place for anyone who loves food to get a great overview of the worlds cultures and foods. New York City is one great melting pot and it opens people up to the diversity of food. On one block alone in my neighborhood there are Cuban, Puerto Rican, Chinese, Italian, American, Tex-Mex, Greek, and Jewish restaurants. With all this inspiration around me and behind me I knew what I wanted to do from an early age, become a Chef!

I am a graduate of The Culinary Institute of America with a Bachelors of Professional Studies degree in Restaurant Management and Culinary Arts. I've also enjoyed four years of high pace restaurant experience at restaurants such as Beacon Restaurant in New York City, Café Centro also in New York City, and The Four Seasons Hotel in Maui Hawaii.

With my job as a Personal Chef I have the culinary freedom to work with products local and exotic, abundant and rare, and inexpensive and pricey. Where else can you experiment with sliced truffles on Mac and Cheese?