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I was born into an Italian family... I was my mothers little "mozzarella slinger ". For my 5th or 6th birthday I remember getting a stool and an apron so I could help with the cooking. We always had large family meals, great pasta and a ton of smiles and fond memories. So for me, cooking was a way to bring joy. Fast forward 20 years and I'm in culinary school, learning all the basics. My friends and new wife encouraged me to go after holding a variety of side jobs at delis and bakeries while working in the corporate scene. So I went and I learned and I fell in love...The science of food, the artistry of a beautiful plate, the joy on someones face when they ate my cuisine. That was what I did this for. Move ahead 2 more years and I'm a commit at a great local restaurant, getting the chip knocked off my shoulder and learning how to be a humble cook making elevated food. I'm in love with the freshness, the noise, the flavor. I did Garde Manger for a long time before I made the hot line. But oh! The clang, the weaving of bodies, the sizzle on saute and the acrid smoke and heat of a grill... there's nothing like it. Now here I am today... working to become an even more well rounded cook. Trying to learn from each new experience. Hoping that one day, I can open my own place and bring my vision, my joy, to you...