I will not try to dazzle you with molecular gastronomy or elaborate plating. 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. His passion continues to flow through me, and I would like to share that passion with you, whether it be through food or cooking lessons. I am also willing to travel for events.
Our meal was excellent, the service was awesome and Sean was so personable. He exceeded our expectations. We had an excellent time celebrating a Birthday and we would hire him again! The dessert was my favorite part of the meal :-)
Chef comment: Thanks so much Stacy! I'm so happy you enjoyed everything!
Chef Sean and his wife were very accommodating and made sure we had what we needed to eat before we started our day. The food was great as well!
Chef comment: Thanks so much Kenny! I hope you guys had a great visit, and we're so glad you enjoyed the food!