Delectable Scratch-Made Meals

I am a skilled craftsman who believes in creating authentic flavorful meals. I use the freshest most healthy ingredients to create the culinary desires of my clients.

I have been cooking for almost thirty years working in fine-dining establishments in Washington, D.C., Nantucket, Massachusetts, as well as in Charlotte, North Carolina and surrounding areas. I have worked in casual dining, buffet-style, and local eateries as well. I started in the bakery of a restaurant where we made breads, pastries, and desserts; from there, I worked on the line in the pantry preparing and plating salads, sandwiches, appetizers, and deserts. Over the course of time, I have worked as lead line cook, kitchen manager, chef de cuisine, and banquet chef. Within these various cities, restaurants and roles, I have learned to properly cook different cuisines and dishes using various techniques, tools, and equipment.

I have been classically trained at a culinary program in East Falls Church, Virginia. I continued my education while working with chefs from California, France, England, and Switzerland.