Born and raised just outside of Detroit, Michigan I grew up eating multicultural foods from My Italian heritage to visiting Hamtramck known for polish food, Mexican town, Detroit style pizza, and BBQ.

My career began working for Max and Erma’s restaurant group where I worked for several locations opening and training new hires in our region. I was then given an opportunity to work for Pine Lake Country Club where my true passion developed.

I got married in 2011 and soon moved to Sonoma County California with my wife to escape the snow where I was accepted at the Culinary Institute of America and graduated with honors in 2014. After CIA I worked under Andew Budnyj at FARM at Carneros Inn which really instilled my discipline, attention to detail, sense of urgency, and passion for farm to table cuisine.

In 2017 I began at John Ash and Co. as sous chef working under Chef Tom Schmidt and worked with our 4 onsite vegetable gardens and greenhouse where we obtained a Michelin recommendation. In 2019 I worked under Mark Hopper at Barndiva and quickly moved up to Chef De Cuisine overseeing 2 restaurants 1 as French influenced, and the Gallery was a Mediterranean inspired art gallery for events and holidays

In 2020 I began at Wit and Wisdom as part of the opening team as Executive Sous Chef. I was promoted to Executive chef in May of 2022.