|
 For
as long as I can remember, I have always had the
drive to become a chef. It started back when I was
young, cooking and canning with my family. By the
age of 14, I had moved into the realm of the
professional kitchen, working at local resorts.
After high school and two years of college, I
decided to move to New York and attend the Culinary
Institute of America.
While in New York, I had the opportunity to travel
around the state, working and dining in some of the
best restaurants in the country. I had the honor of
meeting many culinary legends, such as Julia Child,
Jasper White and Daniel Boulud. After graduating
from the Institute, I left to pursue my dream in
Aspen, Colorado, a fast-paced culinary Mecca. I
started as an apprentice at the acclaimed Sardy
house. Shortly, after I took the position, the
executive chef left to pursue a job on the East
Coast, and I was seated at the helm for the first
time. Before long I was offered a coveted position
at the prestigious five-star Little Nell. There, I
worked under the Aspen's finest chefs, George
Mahaffey and Keith Luce, both James Beard Award
winners. They instilled in me their commitment to
sourcing only the finest natural products available,
and an environmentally sound approach to attaining
local ingredients. I also had the pleasure of
meeting and working with culinary icons Jean-Georges
Vongerichten, Dean Ferring, Richard Chamberlin and
William Koval.
After almost four years at the Little Nell, I went
back east for a brief sabbatical on Cape Cod. During
this time, I was forever affected by the sea, and I
learned everything I could about the indigenous fish
and sea food from the Portuguese fisherman with whom
I spent much of my time. I was pleased to accept a
position as Sous Chef at the renowned Inn at Little
Washington, a Moblie 5-Star, AAA 5-Diamond
restaurant, and a member of Relais & Chateaux. There
I worked with two-time James Beard Award-winning
chef Patrick O' Connell. I experienced working with
legendary chefs Thomas Keller, Jean-Louis Palladin,
Anne Cashen and Daniel Boulud, and the honor of
meeting the world's foremost food critic, Phyllis
Richmond. During my time there, we won a prestigious
third James Beard Award for Best Restaurant.
After leaving the Inn, I went south to San Antonio,
Texas and the famed La Mansion del Rio, an elegant
river walk hotel. There, I was able to merge my
passion for fresh, locally grown foods with American
Southwestern and Tex-Mex cuisines
Now that I am back to the place I consider home for
sum five years now, I am fusing the classic French
and Mediterranean cuisines that I learned from the
greats, along with the regional American styles that
have influenced me throughout my career. I am
committed to using only the highest-quality
ingredients grown here in Northern Minnesota's farms
and gardens, and to putting only the freshest, most
well-prepared foods on your plate. |
