Executive Chef

I was just a bad kid in high school, and loved hanging out and partying. I was hanging out with other misfits, and many times it got me in trouble. I hated studying, but was very interested in food. I needed cash. And I kind of just fell into it. Working full time in a kitchen kept me grounded. I enjoyed the chaos, the camaraderie, the late hours. I was hooked.

When I got my first sous chef role at Ajo restaurant under chef Dan Mulligan. He taught me a lot. Mostly discipline, consistency, and how to solve problems quickly. He was super creative and always changing menus. So every week would be different.

Covid 19 with all the lockdowns proved a struggle as I was trying to make my name at Osteria di Russo. I had a great time working there. However it was not until I was approached to open Lana in 2021, that shaped my career to where it is now. Multiple accolades and nominations came my way and I am forever grateful. I will always remember where I came from and a strive to push forward with my team to always do better, or find ways to improve.

Wake up 8am, go to the gym. Head to work. Meetings. Menu planning for the week. Get ready for dinner service. Finish service around 9:30pm. Then head home around 10:30pm.

Being able to cook, and creating food for guests to enjoy. Hospitality as a whole. Being able to provide a great experience to the guests.

The sacrifice and dedication to the job.

Yes 100%

Apprenticeship

Those who understand what the role entails will know. I would give anyone a chance.

Someone that thinks outside the box, someone who is always pushing to do better. Compared to someone who is just good and in limbo.

Everything is changing in hospitality. I hope it gets better for us. Cost of living + inflation + cost of goods rising is really affecting hospo.