I was born, raised and have lived in New Jersey all my life. After being out of the food industry for a number of years, I have decided to return to my true passion…cooking for the masses. Though I have spent many years working on Wall-Street, my passion, true talent and skillset are most definitely in cooking. I excel in the following areas:
I apprenticed under Head Chef Branco Raiic specializing in Continental Cuisine for 5 years, soon after in 1987, I became the Head Chef at Z-Place. Here I gained a valuable understanding of planning a well-rounded menu, and running a restaurant. As my career progressed, I continued to excel and finally became the Chef & Co-Owner of Top of the Rock.
In 1994, I became Owner and Chef at La Pietra. I was responsible for every detail that involves running a restaurant including menu selections, ordering and handling inventory, along with creating and maintaining an inviting dining atmosphere. Soon after, Watchung Hills Adult School approached me, we partnered, and I soon began offering cooking classes.
In 2002 I decided to exit the culinary industry and tried my luck on Wall Street. However, during this time, I never truly exited the culinary industry entirely, as I hosted several cooking classes in New Jersey, and catered many events. In 2014, I rejoined the culinary arena with King of All Culinary to continue my career and passion of providing high quality fine cuisine for the masses.
I'm thrilled to be back in the culinary world and hope to share my passion for food and that I get a chance to work with you, your families & friends. Bon Appetite!!
I was born and raised in Long Island NY but have lived in the California Bay Area for the last 25yrs. I worked primarily in well-established restaurants that offered me the greatest opportunity to learn and advance. I worked for World renowned Chef Wolfgang Puck at his flagship restaurant Spago and I have also been the executive sous for a Michelin star and a Bibb Gourmand.
I attended SUNY Cobleskill in the culinary arts program as well as N.Y.I.T where I did a summer studies program in Lausanne, Switzerland experiencing food, wine, and hospitality all over Europe.
My style of cooking stems from French, American, Asian, and all the amazing meals my mother made. I am however, in no way limited to just those areas. I enjoy eating many different cultures cuisine so it's important to me to re-create them or offer them with little twists that embrace those roots. So if you don't see it on the menu it doesn't mean I can't make it. Be creative and have fun. It's been my sincere pleasure to cook for a living, as there is something extremely satisfying about creating a meal because it also creates a moment, a memory, or celebration. I look forward to being a part of your next event big or small, we'll cook them all. Cheers!
