I'm really into conversations about service and leadership, and inspiring others to dig deep. Let's get started and learn where there might be ways to help each other.Lot's of people say they're going to do something for you. We actually do it...or we tell you we can't. We listen, we take cues, and we follow through. I own a coffee roasting company that has woven service into its fabric. 35+ years working in hospitality has taught how to hustle hard, recognize the contributions of those who help me and pay attention to the details. I use a pragmatic approach to problem solving and leadership. I also enjoy a good cup of coffee with friends.My long love affair with coffee began while working for Stephen Quigley of Partridge and Quigley. It was there in the early '80's that I made origin trips and learned about roasting. At 22, I left coffee to pursue a career as a chef, working in New York, France and Italy. Formerly, I was one of Chicago’s most accomplished culinary professionals. Beginning as Sous Chef at Gordon in 1990, I later became Chef-de-Cuisine at Spiaggia, widely considered one America’s premier Italian restaurants. In 2000, I began a long relationship with P.F. Chang’s as a Partner and Regional Chef where I became a student of Asian culinary traditions. When my daughter Kate was born I stepped away from operations. During that time I taught at Washburne Culinary Institute. I apprenticed in Avignon, France at the Michelin two-star restaurants Chez Messonier L’Ermitage and Le St. Didier as well as the notable Le Petit Bedon. I also worked at the Rainbow Room in New York City. I have an AOS degree from Johnson & Wales University, graduating at the top of his class. Trained extensively in classical French, Italian and Asian cuisines, At heart I'm a Midwesterner.