Beginning as a dishwasher in high school at a small Italian restaurant, I’ve spent the last twenty plus years learning, listening, watching, reading, and traveling to become the culinary professional that I am today. I’ve spent time in tiny mom-and-pop kitchens as well as Michelin-starred kitchens in both the Bay Area and New York City. In that time, I’ve developed both a clear voice and vision for distinctive and careful creativity, a considerate style of staff development, a keen sense of financial and logistical efficiency, and strong sense of maintaining community in both the back and front of the house. I’m hoping to land in an establishment where I can continue to exercise and build upon the foundation I’ve developed thus far. I look forward to meeting with you.