I am currently the executive chef/owner of Fresh Kitchen, where I spends my time between the kitchen and local organic hydroponic farms. I grew up working in kitchens, where I learned at an early age that quality food was an essential ingredient to good living. In the early 90’s after working in bistros, I decided to become adventurous and travel throughout the United States experiencing different cuisines. This journey led me back and forth across the continent, where I visited local street markets, eclectic butchers, and learned food traditions from local cooks across country. I spent the next 6 years working in a bio-dynamic farm in Colorado, a free-range dairy farm in Vermont, a ranch in South Texas, a wild game ranch in Montana, and a self-sustainable fish hatchery in New Mexico, while working alongside dedicated and passionate chefs. In 2001, my culinary adventure took me to Southern California and Mexico, where my knowledge and passion for food solidified. In California, I opened a Culinary Arts Academy serving the local community, and a sister culinary school for the Toussaint Academy of Arts and Sciences. I have had the privilege to be a guest instructor for Le Cordon blue, host a panel for the world science festival at saveur in NY, cook for celebrities, presidents, athletes and dignitaries. I have since found a love for New Jersey, where the local farms, intimate restaurants, and food culture speaks closest to my views on food and preparation.