Although I never enrolled in Culinary School, I started my career as a prep cook at one
of Philadelphia’s most famous restaurants in the 90’s. From then on, the “streets” were my classroom.

I was mentored by some of the “old school", "best in the business” type people. Because of that, my journey was set to be a part of the innovative off-premise catering business where I supervised private clients and assisted with trial recipes for a restaurant owner's cookbook. Later, that path led me to professional athletic players, for whom I relocated for to produce amazing events in their homes and for their foundations. My location is constantly changing, and that's what makes me excited about this "Private Chef Industry".