History
For more than two decades, I have lived and breathed the world of food service doing everything from washing dishes to teaching culinary classes. It’s no wonder I earned the affectionate title of High Priest of Hospitality. Born and raised in Western Massachusetts, I set out after culinary school to work in every great restaurant that would have me. When I wasn’t on the line, I was hosting dinner parties for friends, experimenting with menus, and refining the art of planning, prepping, and executing unforgettable events. Those early gatherings became the blueprint for the legendary catering experiences I create today. Party Beef Wellington, for example, is still spoken of with reverence in dry storage rooms and walk-in refrigerators across the city. Today, I helm the reins as our lead Gastronaut guiding every service, menu, and event with curiosity, creativity, and the same love of hospitality that started this journey over twenty years ago.
Culinary Philosophy
My culinary philosophy is rooted in inspiration. Every dish I create is shaped by something meaningful the season, the purpose of an event, the atmosphere of a location, or even a moment of discovery from a book or a cooking show. I follow whatever sparks curiosity, allowing each menu to grow organically from the world around it. This approach often leads me down deep, immersive paths. When a particular culture or cuisine captures my attention, I dive in fully studying cookbooks, exploring techniques, and cooking through traditions for weeks at a time. The result is food that reflects not just flavor, but the stories, history, and spirit behind it. For me, cooking is exploration. Every menu is a journey, and every meal is an invitation to experience something inspired, thoughtful, and deeply personal.