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I realized at a very young age that I had a passion for the restaurant business. Growing up in Cincinnati, I found myself surrounded by people in the industry—with an uncle who owned three successful restaurants in New York City, as well as a close friend of the family who operated a successful venture. With these seeds already planted in my mind, I developed a real zest for the fast-paced business and the lifestyle that went along with it. I took the first step in my career at age 16, as a food runner and busser at Montgomery Inn in Cincinnati, which is when I decided that it was my life’s calling to live, work and breathe restaurants.
I went on to receive my BS in Public Management at Indiana University, and my Associates degree in the culinary program at Johnson & Wales University in Providence, Rhode Island. Over the past 15 years, I’ve held a variety of positions—from server to line cook to manager to chef, and from the Odeon in Manhattan to the Resort at Squaw Creek in Tahoe in Tahoe to Sociale in San Francisco—eager to learn about every aspect of the business before realizing my dream of opening my own restaurant, which I successfully did in 2005. In its first year of operation, Maverick was named the city’s best new restaurant by San Francisco magazine’s readers poll, proving that my strategy had indeed worked.
Premios, Reconocimientos, y Sociedades
2005, SF Magazine, Maverick named one of SF's best new restaurant by San Francisco magazine’s readers poll
Chef Estados Unidos
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Maverick
(San Francisco, CA)
