Oversee all aspects of food for both restaurant & cateringNamed one of the best chefs in America Best Chef America 2013Named best local chef that not enough Clevelanders know about Cleveland Magazine 2014Best new restaurant & small plates Cleveland Magazine 2013Best catering company Scene Magazine 2012Top 50 restaurant Cleveland Plain Dealer 2012-2014Work very close with local farmers & purveyors Business has quadrupled since starting with the companyHave successfully planned & executed parties for 5 to 1000 people

Supervise lunch service, private parties and off premise events One of top business lunches Northern Ohio Live 2008Best business lunch Scene Magazine 2007Rated Zagat Survey50 to 90 lunches a day

Top 100 Restaurants Bay Area San Francisco Chronicle 2002-2005 Three stars San Francisco ChronicleTop ratings Zagat SurveyOne of the most knowledgeable mushroom chefs in the countryAla carte and multiple tasting menusFollow strict HACCAP plan and procedures 120 to 300 dinners a night with a guest check of $62

James Beard award winning chef 1988Rated Zagat SurveyTop 100 Restaurants Bay Area San Francisco Chronicle 2002-2003 All meat, produce and wine from local growers75 to 150 dinners a night with a guest check of $54

4½ stars out of 5 stars Northern Ohio Magazine 2001 Rated Zagat Survey Best new restaurant & best appetizers Cleveland Magazine 2000-2003 Kept an average food cost of 28%Baked all breads for the restaurant as well as for other restaurants