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When you tell people you're a chef, they love to ask you why. For me, the answer is very simple: Zucchini Tagliatelle in Fresh Mozzarella Cream Sauce. I don't even remember what restaurant I was in or where I was but a decade later, I still dream about eating that dish. That's why I'm a chef. I spent many weeks of my childhood summers traveling around the US with my grandparents, wherein they were the first people to expose me to the highest caliber of dining. I had no idea that we were building the architecture that would later drive me to leave pre-law and pursue culinary school and then to become a chef. Those experiences gave me the drive to pursue the greatest profession there will ever be. Because of those experiences I have an art that defines my career, my personality, my passion and my creativity.
