After graduating from The Culinary Institute of America, I spent a few years cooking in New Haven,CT with two top French Chefs at a Restaurant Called Robert Henry’s.
After moving to Maine I started working at AAA Five Diamond The White Barn Inn. During that time it was a great honor cooking a dinner at The James Beard house in New York City called at an event called “A taste of Maine”.
While living in Kennebunkport for about 10 years I also practiced my craft at The Cape Arundel Inn, and 98 Provence. To round out my experience further I went to work with Ed Foley at Foley’s bakery in Portland.
I have also spend time cooking at another Relais & Chateaux property Monoir Hovey on Lake Massawippi in Quebec. My journeys have taken me extensively throughout France and Spain as well soaking up the food and culture.