“When I was eight, a typical day involved shopping lists, Julia Child and Galloping Gourmet reruns, cooking and baking for family and friends.

“I inherited my passion for cooking from my brother, father and grandfather.”

“As a teenager, I read about The American Restaurant in a culinary magazine.
How amazing that I’d someday actually be here.”

The ingredients of my life:

B.S. Drexel University Hotel and Restaurant Management, with Minors in Business and Psychology.

The Ritz-Carlton Hotel, Philadelphia, Chef of The Grill Room

Walt Disney World: Opened Spoodles (Mediterranean cuisine) and Citricos (Southern French cuisine)

Task Force Chef for Palo, the fine dining Italian restaurant aboard the Disney’s M.S. Magic.

Chef, Narcoossee's

The icing on my cake:

2007 Best Chef: Midwest – James Beard Foundation

2005 Chef of the Year – Chef magazine

Host of the James Beard Dinner, 1995 – Present

Twice been a featured chef at The James Beard House in New York

One of seven “Best Meals in the USA” – John Mariani , Virtual Gourmet

One of thirteen “Chefs To Keep Your Eye On – Esquire magazine.