Simple, rustic, warm, and inviting. And wine, there must always be wine involved. Cafe will also suffice. I will not set a limit to what I cook. Although I have training in French and Italian, there is a big world of food out there, and I am ready to tackle it. I also believe in using local/seasonal ingredients, as much as possible.
I've spent just over 20 years of cooking in the firehouse before finally attending Le Cordon Bleu. Learning the fundamentals was a good experience, but putting together the steps and discovering/exploring/experimenting was even better. I performed my externship in Orvieto, Umbria, Italy, under the direction of Chef Lorenzo Polegri of Ristorante Zeppelin/Casa Segreta. Not only is he my mentor, but he is my friend. He along with his fiance Chef Kim Brookmire, and his Sous, Carlo Alessandro, had a deep impact on my feelings towards food and how the most simple ingredients make the most delicious meals. Their passion continues to flow through me, and I would like to share that passion with you, whether it be through food, lessons, or a group excursion to Orvieto.