Becoming a chef was a bit of an accident for me.  Shortly after earning a college degree I found I had no clue which career direction to pursue.  I knew I wanted to work and earn money and quickly took the first opportunity that came my way.  Charlie Gitto’s was my first career stop, working my way up from preparing salads and desserts all the way to Sous Chef.  An executive chef’s jacket followed a few years later with Hilton Hotels where I had the opportunity to oversee the food service operation for a Double Tree Hotel.  It was grueling work to manage a banquet facility, a bar and a fine dining steakhouse, but I learned invaluable lessons about the commitment and drive required to be a professional chef.  Next, I found my favorite stop at Oceano Bistro in Clayton, Missouri.  Here I found joy in expressing my creativity and really gained a grasp on what it means to be a leader in a professional kitchen.  Seeking more time with my family and a desire to step away from the restaurant lifestyle, I took a position with Congregation B’nai Amoona in Creve Coeur.  It was a far cry from the day to day operations of a hotel or restaurant, but a welcomed change of pace.  

Throughout my journey at each of these professional posts I found a consistent fondness for catering. No matter where I was I found myself craving those intimate catering experiences. It was a means to connect with people on a unique level that I could not find any other way. Sharing a love for food, and finding a way to connect with people and this mutual love is what drives me as a chef. Simply put, it’s what makes me happy.