Why I Do What I Do
All-Things-Culinary is an expression of my 22 years in the culinary world and having the desire to share my knowledge, talent, and passion with all who come my way.
I love developing trends and recipes as well as writing, taping educational videos, and teaching about world cuisines.
For 10 years as a Professor of Culinary Arts at The Culinary Institute of America, I bridged my love of growing the food I serve and building community to the hearts of my students and customers through the Farm to Table Program as well as the Wine Spectator Restaurant.
I was awarded Top 10 Sous Chef in America by Food and Wine Magazine as of part of the opening team at the farm-driven southern French restaurant, Roux, and was an integral part of the filming of the television series and book for Jacques Pepin Celebrates!
and am currently the Executive Chef and educator at Gray Haven, a rehabilitation facility for former prisoners with mental health challenges.
I have showcased my love of local, sustainable food and wine and provided wine education and food and wine pairing to a host of celebrities, politicians, and food and wine afficionados as various wineries, resorts, and private homes.
No one is born a professional. To be exceptional at something, one has to work hard at it, both through practical work experience and education. Please read my resume to follow my path to where I am today.