As a native of Greenville, Ohio, I grew up cooking. At seventeen, I enrolled at the Culinary Institute of America in Hyde Park - I never doubted for a moment that I wanted to be a chef. With a growing affinity for butchery that began at the CIA, I became interested in the process of curing meats. I then moved to Florence, Italy for six months to further this interest - there I learned to forego flourishes like sugar, milk products or copious spices in favor of using only curing salts and an occasional handful of garlic or fennel, thus allowing the subtle and delicate variations in the meats to stand out.

I instill a contagious creative energy and enthusiasm in my kitchen! I also enjoy my twice annual eating trips to Italy during which I bring members of my staff - we eat regional foods at small restaurants in the countryside.

Influencias de Cocina

Jean Robert de Cavel
Laurent Manrique

Premios, Reconocimientos, y Sociedades

Rising Star Chef (2007), San Francisco Chronicle
Nominated for Rising Star Chef (2007), James Beard Foundation
3 1/2 stars for food, Michael Bauer (SF Chronicle)