About The Chef

After graduating from The Culinary Institute of America, I cooked for a few years in New Haven, Ct. with two top French chefs at the restaurant Robert Henry's.

In the 90's I moved to Maine to cook at the AAA Five Diamond award establishment The White Barn Inn. While living in Kennebunkport for about 10 years, I also practiced my craft at places like The Cape Arundel Inn, and 98 Provence in Ogunquit. To round out my experience further I went to work with Ed Foley at Foley's Bakery in Portland.

During those years it was a great honor being involved with cooking a dinner at The James Beard House in New York City called "A Taste of Maine."

My experiences have not been limited to the US. I spent time cooking at the AAA Four Diamond award establishment Manoir Hovey on Lake Massawippi in Quebec. I've also traveled extensively throughout France and Spain soaking up the food and culture.


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